Learn how to make the juiciest, moist and delicious generously seasoned turkey crown (breast) for the holiday season using your slow cooker. Say goodbye to dry turkey because this method yields the best results paired with some homemade gravy.

Finally a turkey recipe, at last! This recipe is well over due and I know my meat eating audience won't be disappointed.

I finally put aside some time to make sure that I could buy some turkey and show you guys one of the many ways that I prepare it, just in time for Christmas day.

I initially wanted to do a jerk turkey recipe but I don't have any pimento leaves/wood to hand to make the recipe more authentic.

This slow cooker method is ideal for a turkey crown because the slow cooker locks in the moisture so you are not left with a dry bird.

Pair slow cooking with wet brining (another way to seal in moisture) which results in extreme juiciness.

Granted, by brining the turkey first and foremost means some extra time is needed to prepare the turkey but the results are truly worthwhile.

For this recipe I will be using the exact same method as I did when I made my Smoked Chicken Legs recipe.

Don't forget to check out my Instant Pot Turkey Stock recipe, you can make sure amazing gravy with it!

What is a turkey crown + pros and cons

In case you're unsure, let me explain, a turkey crown is the breast region. The backbone is still intact, however the legs and wings are removed.

There are some pro's and con's with a turkey crown, for example, it is a great choice for anyone who only likes white breast meat and doesn't care for the legs/wings.

Also, it's perfect to feed a small crowd/gathering, in terms of cooking it is much more convenient and less waste.

Then you have the cons such as no marrow to make turkey gravy, you may run into difficulty if you want to make stock as there's not much of a carcass leftover and it can be expensive.

Ultimately, it comes down to your preference, if you only like white meat or are feeding a small crowd then investing in a turkey crown might be for you.

How to defrost a turkey crown

As a general rule NEVER EVER COOK YOUR TURKEY FROM FROZEN ESPECIALLY WHEN USING A SLOW COOKER!

If you have brought your turkey crown from a supermarket. There will most likely see some instructions on the packaging.

If this isn't the case, fear not as I will cover the best way to defrost your bird. You can defrost your turkey

At room temperature
In a cold room
Submerged in cold water
Using the refrigerator.

Many people choose the cold water method, submerging the turkey in water to hasten the process.

However, this process needs a lot of attention as the water needs to be changed quite regularly and the turkey needs to be cooked once it has defrosted.

The safest method is to defrost your bird in the refrigerator by placing the turkey on the bottom shelf so none of the excess liquid won't contaminate anything else.

For this recipe I am using a 2.4kg/5lb turkey crown. A bird of this size needs roughly 36 hours to completely defrost in the refrigerator.

Room temperature/cold room defrosting will take about 16-24 hours.

These are just guidelines and regardless I prefer to leave my turkey to defrost for at least 24-36 hours just to be on the safe side.

After defrosting keep the turkey refrigerated and use within 24 hours, NEVER re-freeze.

Also, use your own judgement, use a sharp knife to pierce the skin and inspect it. If it looks/feels frozen then leave it to defrost longer.

Cooking guidelines

Whenever I use my slow cooker to cook the turkey, a 2.4kg/5lb generally takes about 6-8 hours.

I never rush the process and nor should you, instead, I cook on the lowest setting for the aforementioned timescale.

If it is your first time cooking a turkey to avoid any mistakes and to eliminate any concern from being a novice I would recommend using a thermometer to determine the readiness.

Using a thermometer is the most reliable and safest way to cook your turkey. The internal temperature of your meat should be 165F (74C).

It's best practice to insert the thermometer in the thickest part of the meat. Keep in mind that 165C (74C) is the lowest/safest temperature for cooked meat.

Anything higher than that is also a good indication for the meat to surpass food safety levels.

There should be other visible signs such as the meat should not be red or pink and the juices should run clear when the turkey is gently pressed.

Are you looking to stay healthy over the Christmas period? Then this article about Ways to Stay Healthy Over The Christmas Period right here should help you.

The steps

steps 1-6 making the brine for the turkey

Place all of the ingredients listed to make the brine in a large saucepan.
Bring the water to a gentle simmer on medium heat until the sugar and salt dissolve (this should take roughly several minutes).
Turn off the stove and leave the brine until it is completely cold (very important).
Once the brine is cold, transfer it to a large enough bowl and add the turkey crown so it is completely submerged.
Cover and refrigerate for at least 8 hours or preferably overnight.
Remove the turkey crown from the brine and rinse with cold water, pat dry, ready to season.
Add the seasoning for the turkey crown to a coffee or spice grinder and mill into a fine consistency.
Place the turkey crown seasoning in a small bowl, mix and combine with the olive olive, keep adding a small amount of oil until you make a smooth, wet paste.

steps7-12 coating and slow cooking the turkey crown

Turn the turkey crown upside down so the bottom is exposed and use a pastry brush to coat the bottom with the wet paste.
Turn the turkey up right and start to coat the top, sides and underneath the skin of the turkey with the rest of the wet paste.
Place the carrots and onion face down directly in the base of the slow cooker then place the turkey crown on top so it is elevated.
Slow Cook on LOW for 6-8 hours (do not use high) or until the internal temperature reaches 165F/74C when a thermometer is inserted into the thickest part of the meat.
Once cooked, remove the turkey from the slow cooker.
Preheat your grill/broiler to medium/high heat.
Place the turkey in an oven proof baking dish or on a baking tray.
Proceed to grill/broil the skin for a few minutes so the skin starts to crisp (keep an eye on it as it may brown too quick).
Strain the liquid from the slow cooker, reserve about ¼ of a cup and pour into a medium sized saucepan on medium heat.
Whisk together with the tapioca starch and keep on whisking until the gravy starts to thicken up (should take a few minutes).
Once thickened transfer to a gravy boat, baste the turkey with the ¼ cup of the liquid and serve accordingly.

Note and tips

If you are a novice/first time cook, I highly recommend using a thermometer to determine the readiness of your turkey.
If you follow the recipe to the tee, you should be left with about 2 cups of liquid which is enough to make your gravy.
If you plan on freezing any leftovers, be sure to carve the turkey first of all.
Re-heat the turkey by covering the turkey in aluminium (to stop it from drying out) and put in the oven at roughly 356F/180C until the turkey heats through.
Feel free to add any leftovers to my Turkey Neck soup or Turkey Fried Rice recipe.
It is advisable to make this recipe near to the time that you need it. No more than one day ahead of time (Brine it the day before).
Be sure to use a slow cooker that holds a capacity of at least 6.5 litres (6 quarts).
Use a pastry brush to coat the entire turkey crown with the wet paste.
Make sure to mill the seasoning in your coffee/spice grinder or the granules from the sugar/salt will make it too gritty.
You don't have to use the herbs/spices that I have listed, if you have a favourite seasoning then by all means use that instead.
Remember the internal temperature should be 165F (74)C, this is when your chicken should be thoroughly cooked but do look out for other visible signs, i.e the juice should run clear, meat shouldn't be pink or red.

Overhead shot of the turkey crown on a platter with vegetables

Side servings you may like

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