Slow Cooker Turkey Crown

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.

Course Main Course

Cuisine American, British

Prep Time 50

Cook Time 7

Total Time 7 50

Servings people

Calories 368kcal

Author Charla

Ingredients

5 lb turkey crown (2.4kg)

To make the brine

10 cups water (2 litres)
½ cup coarse sea salt (146g) or coarse pink salt
⅓ cup raw cane sugar (54g) or coconut sugar
2 bay leaves
8 sprigs thyme
1 tablespoon whole peppercorns (15g)
1 teaspoon chilli flakes (5g)

To season the turkey crown

2 tablespoon paprika (15g)
2 tablespoon raw cane sugar (15g) or coconut sugar
2 tablespoon onion powder (15g)
2 tablespoon garlic granules/powder (15g)
2 tablespoon dried thyme (15g)
2 tablespoon parsley (15g)
1½ tablespoon black pepper (9g)
1 tablespoon red pepper flakes (8g)
1 teaspoon chilli powder (8g)
1 tablespoon pink salt (8g)
olive oil
a few onions and carrots for the base of the slow cooker

To make the gravy

liquid from the slow cooker
3 tablespoon tapioca starch (24g)

US Customary - Metric

Instructions

To make the brine

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.

To season the turkey crown

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.
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 onions 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.

To crisp the skin

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).

For the gravy

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.

Notes

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.

Nutrition