Slow Cooker  Turkey Crown

Servings :

Total Time:

8 people

3 hours 35 minutes

Step 1

Gently loosen the skin from your turkey breast using your fingers. Push some butter under the skin and rub the rest over the breast.

Step 2

Combine the onion and garlic granules, lemon zest, mixed herbs, paprika, salt and pepper and rub over the turkey, on both sides.

Step 3

Add the vegetables, herbs and bay leaves in a 6L slow cooker.

Step 4

Place the turkey over them, skin side up. Add the wine and crumbled stock cube. Cover and cook for 3 hours on HIGH, or cook until the turkey registers an internal temperature of 75C (165F) on a meat thermometer tested at the thickest part of the breast. The meat juices should run clear.

Step 5

Transfer the turkey onto a platter and tent with foil, resting for up to 30 minutes. Your turkey crown will look a little pale due to the moist slow cooking. You can place it under the grill /broiler for a few minutes to brown the skin, basting with butter, if you like.

Step 6

THE BEST TURKEY GRAVY I have used Xanthan Gum to make a Keto friendly gravy. You can use cornstarch /cornflour to thicken the gravy instead if you like – take a look at the recipe card notes.

Step 7

Prepare the gravy while  your slow cooker turkey breast is having a rest. Strain the liquid collected in the crock pot into a saucepan and discard the vegetables.

Step 8

Add hot chicken (or beef stock you prefer a darker gravy), Worcestershire sauce, mustard, butter and lemon juice and bring to a boil. Lower the heat and simmer for 10 minutes.

Step 9

Add the Xanthan gum or cornflour slurry and continue cooking, using a balloon whisk to stir, for a further 10 minutes, or until the gravy starts to thicken slightly (it will thicken even more as it cools).

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