Slow-Cooker Turkey Breast With Gravy
This browned and succulent, slow-cooker roast is largely hands-off and can solve several Thanksgiving conundrums, such as lack of oven space and a majority of white meat lovers at the table. Make it in addition to a whole turkey or as a substitute for it. The herbed dry brine helps to ensure moistness and flavor, but white meat doesn’t cut you much slack, so make sure to check the internal temperature: Pull the turkey out as soon as the thickest part of the breast is 155 degrees, or even a few degrees cooler. (Food safety is achieved by both heat and the amount of time the meat stays at that temperature, so the long cooking time plus carryover heat ensure safety here.) This recipe calls for a whole, skin-on, bone-in turkey breast. Standard slow cookers are between 6 to 8 quarts. If yours is 6 quarts, be sure to look for a breast on the smaller side, as anything more than about 6 ½ pounds may not fit. If you plan to serve fewer people, see the tip for variations.
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