Turkey Breast, Slow Cooker Style
1 3-4 lb. turkey breast, skin on, bone-in
1 head of garlic, cut in half horizontally
1 onion, unpeeled, cut in half
2 stalks celery, cut into chunks
1 lemon, cut in half
2 tsp. dried thyme
1 tsp. dried sage
1 ½ tsp. garlic powder
1 ½ tsp. onion powder
1 tsp. paprika
2 tsp. salt
½ tsp. black pepper
1 ½ tablespoons Olive oil
Place rub ingredients in a bowl and mix to combine. Pat the turkey dry all over with paper towels. Slather with the rub, using most for the side and top. Spray a large slow cooker with cooking spray. Place the garlic, onion, thyme, celery, sage and 1 half lemon in the slow cooker. Place the turkey breast on top so it’s elevated. Squeeze over the remaining ½ lemon and then push it down the side. Cook on low 6-7 hours, or until a meat thermometer inserted in thickest part of the breast reads 165-degrees F. Remove turkey from the slow cooker and let it rest for 20 minutes before crisping the skin.
To crisp the skin, preheat oven broiler to high. Place top shelf 12-inches from heating element. Remove turkey from the slow cooker and place in an oven-proof serving dish. Place on the top oven shelf and broil for 3 to 5 minutes or until the skin is crispy. Keep an eye on it, it browns very quickly. Remove turkey from oven, and, let rest 5-10 minutes before slicing. Serve with Cremer’s home-made turkey gravy.