Directions

Ingredients

Crockpot Turkey Breast With Grain-Free Gravy

Fierce Food Facts: This super-star of Thanksgiving is a piece of cake to prepare thanks to the crockpot! It also supplies almost a full day’s worth of protein, along with a nice amount of iron and vitamin A thanks to the dark meat it contains.

Nutrition:

Each serving:
Calories: 185
Fat: 13 grams
Net Carb: 7.5 grams
Protein: 35 grams

Directions:

Turkey:

Rinse turkey breast and dry thoroughly with a towel or paper towels. Place turkey breast on a sheet pan or baking stone. In a small bowl combine paprika, thyme, salt, pepper, garlic powder, and olive oil. Using hands, rub the spice mixture evenly over both sides of the turkey breast.

Sprinkle garlic cloves, onions, and rosemary evenly over the bottom of a six-quart slow cooker. Place the turkey breast inside. Cover and cook on the low setting for three hours.

Cook until the turkey reaches an internal temperature of 165°F. Check at 2½ hours and continue to cook as needed. Remove the turkey from the slow cooker and place on a sheet pan lined with foil. Set oven to broil. Place the turkey inside about 12 inches away from the top. Broil until the skin is golden brown and crispy, about five to seven minutes. Keep a close eye that the skin does not burn.

Allow to rest for 10 minutes before slicing. Strain the contents of the slow cooker into a bowl, reserving only the juices. It should yield about ½ cup of liquid.

Gravy:

Use a small saucepan over low heat to keep turkey stock from crockpot hot (mixture should not be boiling). Add additional turkey broth (or chicken bone broth) until there are about 2½ cups of stock total.

Using another medium saucepan over medium-low heat, heat Ghee or other fat. Using a whisk, add tapioca starch and stir vigorously until smooth. Continue cooking for one minute, whisking constantly. The mixture should be golden and bubbling. Slowly pour in the warm stock while continuing to whisk until mixture is smooth. Cook the gravy for a couple of minutes or until thickened, whisking regularly. Gravy will be a very light tan.

For a darker, richer gravy, add the soy sauce (or coconut aminos) to taste. Add the poultry seasoning. If necessary, season the gravy with more salt and pepper to taste.

Kids Can Cook Tips: Kids will enjoy measuring ingredients to make the spice rub mixture and helping to coat the turkey with it. Talk about how adding the flour to the gravy helps to "thicken" it so that it adheres to the turkey. Let them know that the heat changes the structure of the flour and makes it "sticky." Have kids help taste to see if it should have more seasonings or if it is just right!

‍

Crockpot Turkey Breast With Grain-Free Gravy

2 pounds turkey breast, boneless, skin on

¾ teaspoon paprika

¾ teaspoon dried thyme

1¼ teaspoon kosher salt, plus more for seasoning

½ teaspoon black pepper

1¼ teaspoon garlic powder

4 teaspoons extra-virgin olive oil

6 cloves garlic, roughly chopped

1 cup yellow onion, one-inch dice

3 sprigs rosemary

3 tablespoons ghee (or consider coconut oil, drippings from crockpot, or lard)

4 tablespoons tapioca starch or arrowroot powder

2 1/2 cups chicken broth or bone broth

½ tablespoon soy sauce (or coconut aminos if soy intolerant)

¼ teaspoon poultry seasoning

‍

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Ingredients

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Crockpot Turkey Breast With Grain-Free Gravy

Take the fear (and work) out of preparing the perfect turkey. This crockpot turkey recipe is a total time-saver and leaves your oven free for whatever else you need for your upcoming feast!

By

Chef Andrew Johnson

December 2, 2021

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Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

15 Active Minutes

3 Hours

8 Servings

Ingredients

2 pounds turkey breast, boneless, skin on

¾ teaspoon paprika

¾ teaspoon dried thyme

1¼ teaspoon kosher salt, plus more for seasoning

½ teaspoon black pepper

1¼ teaspoon garlic powder

4 teaspoons extra-virgin olive oil

6 cloves garlic, roughly chopped

1 cup yellow onion, one-inch dice

3 sprigs rosemary

3 tablespoons ghee (or consider coconut oil, drippings from crockpot, or lard)

4 tablespoons tapioca starch or arrowroot powder

2 1/2 cups chicken broth or bone broth

½ tablespoon soy sauce (or coconut aminos if soy intolerant)

¼ teaspoon poultry seasoning

‍

2 pounds turkey breast, boneless, skin on

¾ teaspoon paprika

¾ teaspoon dried thyme

1¼ teaspoon kosher salt, plus more for seasoning

½ teaspoon black pepper

1¼ teaspoon garlic powder

4 teaspoons extra-virgin olive oil

6 cloves garlic, roughly chopped

1 cup yellow onion, one-inch dice

3 sprigs rosemary

3 tablespoons ghee (or consider coconut oil, drippings from crockpot, or lard)

4 tablespoons tapioca starch or arrowroot powder

2 1/2 cups chicken broth or bone broth

½ tablespoon soy sauce (or coconut aminos if soy intolerant)

¼ teaspoon poultry seasoning

‍

2 pounds turkey breast, boneless, skin on

¾ teaspoon paprika

¾ teaspoon dried thyme

1¼ teaspoon kosher salt, plus more for seasoning

½ teaspoon black pepper

1¼ teaspoon garlic powder

4 teaspoons extra-virgin olive oil

6 cloves garlic, roughly chopped

1 cup yellow onion, one-inch dice

3 sprigs rosemary

3 tablespoons ghee (or consider coconut oil, drippings from crockpot, or lard)

4 tablespoons tapioca starch or arrowroot powder

2 1/2 cups chicken broth or bone broth

½ tablespoon soy sauce (or coconut aminos if soy intolerant)

¼ teaspoon poultry seasoning

‍

Kitchen Equipment

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Fierce Food Facts: This super-star of Thanksgiving is a piece of cake to prepare thanks to the crockpot! It also supplies almost a full day’s worth of protein, along with a nice amount of iron and vitamin A thanks to the dark meat it contains.

Nutrition:

Each serving:
Calories: 185
Fat: 13 grams
Net Carb: 7.5 grams
Protein: 35 grams

Directions:

Turkey:

Rinse turkey breast and dry thoroughly with a towel or paper towels. Place turkey breast on a sheet pan or baking stone. In a small bowl combine paprika, thyme, salt, pepper, garlic powder, and olive oil. Using hands, rub the spice mixture evenly over both sides of the turkey breast.

Sprinkle garlic cloves, onions, and rosemary evenly over the bottom of a six-quart slow cooker. Place the turkey breast inside. Cover and cook on the low setting for three hours.

Cook until the turkey reaches an internal temperature of 165°F. Check at 2½ hours and continue to cook as needed. Remove the turkey from the slow cooker and place on a sheet pan lined with foil. Set oven to broil. Place the turkey inside about 12 inches away from the top. Broil until the skin is golden brown and crispy, about five to seven minutes. Keep a close eye that the skin does not burn.

Allow to rest for 10 minutes before slicing. Strain the contents of the slow cooker into a bowl, reserving only the juices. It should yield about ½ cup of liquid.

Gravy:

Use a small saucepan over low heat to keep turkey stock from crockpot hot (mixture should not be boiling). Add additional turkey broth (or chicken bone broth) until there are about 2½ cups of stock total.

Using another medium saucepan over medium-low heat, heat Ghee or other fat. Using a whisk, add tapioca starch and stir vigorously until smooth. Continue cooking for one minute, whisking constantly. The mixture should be golden and bubbling. Slowly pour in the warm stock while continuing to whisk until mixture is smooth. Cook the gravy for a couple of minutes or until thickened, whisking regularly. Gravy will be a very light tan.

For a darker, richer gravy, add the soy sauce (or coconut aminos) to taste. Add the poultry seasoning. If necessary, season the gravy with more salt and pepper to taste.

Kids Can Cook Tips: Kids will enjoy measuring ingredients to make the spice rub mixture and helping to coat the turkey with it. Talk about how adding the flour to the gravy helps to "thicken" it so that it adheres to the turkey. Let them know that the heat changes the structure of the flour and makes it "sticky." Have kids help taste to see if it should have more seasonings or if it is just right!

‍

Fierce Food Facts: This super-star of Thanksgiving is a piece of cake to prepare thanks to the crockpot! It also supplies almost a full day’s worth of protein, along with a nice amount of iron and vitamin A thanks to the dark meat it contains.

Nutrition:

Each serving:
Calories: 185
Fat: 13 grams
Net Carb: 7.5 grams
Protein: 35 grams

Directions:

Turkey:

Rinse turkey breast and dry thoroughly with a towel or paper towels. Place turkey breast on a sheet pan or baking stone. In a small bowl combine paprika, thyme, salt, pepper, garlic powder, and olive oil. Using hands, rub the spice mixture evenly over both sides of the turkey breast.

Sprinkle garlic cloves, onions, and rosemary evenly over the bottom of a six-quart slow cooker. Place the turkey breast inside. Cover and cook on the low setting for three hours.

Cook until the turkey reaches an internal temperature of 165°F. Check at 2½ hours and continue to cook as needed. Remove the turkey from the slow cooker and place on a sheet pan lined with foil. Set oven to broil. Place the turkey inside about 12 inches away from the top. Broil until the skin is golden brown and crispy, about five to seven minutes. Keep a close eye that the skin does not burn.

Allow to rest for 10 minutes before slicing. Strain the contents of the slow cooker into a bowl, reserving only the juices. It should yield about ½ cup of liquid.

Gravy:

Use a small saucepan over low heat to keep turkey stock from crockpot hot (mixture should not be boiling). Add additional turkey broth (or chicken bone broth) until there are about 2½ cups of stock total.

Using another medium saucepan over medium-low heat, heat Ghee or other fat. Using a whisk, add tapioca starch and stir vigorously until smooth. Continue cooking for one minute, whisking constantly. The mixture should be golden and bubbling. Slowly pour in the warm stock while continuing to whisk until mixture is smooth. Cook the gravy for a couple of minutes or until thickened, whisking regularly. Gravy will be a very light tan.

For a darker, richer gravy, add the soy sauce (or coconut aminos) to taste. Add the poultry seasoning. If necessary, season the gravy with more salt and pepper to taste.

Kids Can Cook Tips: Kids will enjoy measuring ingredients to make the spice rub mixture and helping to coat the turkey with it. Talk about how adding the flour to the gravy helps to "thicken" it so that it adheres to the turkey. Let them know that the heat changes the structure of the flour and makes it "sticky." Have kids help taste to see if it should have more seasonings or if it is just right!

‍

Fierce Food Facts: This super-star of Thanksgiving is a piece of cake to prepare thanks to the crockpot! It also supplies almost a full day’s worth of protein, along with a nice amount of iron and vitamin A thanks to the dark meat it contains.

Nutrition:

Each serving:
Calories: 185
Fat: 13 grams
Net Carb: 7.5 grams
Protein: 35 grams

Directions:

Turkey:

Rinse turkey breast and dry thoroughly with a towel or paper towels. Place turkey breast on a sheet pan or baking stone. In a small bowl combine paprika, thyme, salt, pepper, garlic powder, and olive oil. Using hands, rub the spice mixture evenly over both sides of the turkey breast.

Sprinkle garlic cloves, onions, and rosemary evenly over the bottom of a six-quart slow cooker. Place the turkey breast inside. Cover and cook on the low setting for three hours.

Cook until the turkey reaches an internal temperature of 165°F. Check at 2½ hours and continue to cook as needed. Remove the turkey from the slow cooker and place on a sheet pan lined with foil. Set oven to broil. Place the turkey inside about 12 inches away from the top. Broil until the skin is golden brown and crispy, about five to seven minutes. Keep a close eye that the skin does not burn.

Allow to rest for 10 minutes before slicing. Strain the contents of the slow cooker into a bowl, reserving only the juices. It should yield about ½ cup of liquid.

Gravy:

Use a small saucepan over low heat to keep turkey stock from crockpot hot (mixture should not be boiling). Add additional turkey broth (or chicken bone broth) until there are about 2½ cups of stock total.

Using another medium saucepan over medium-low heat, heat Ghee or other fat. Using a whisk, add tapioca starch and stir vigorously until smooth. Continue cooking for one minute, whisking constantly. The mixture should be golden and bubbling. Slowly pour in the warm stock while continuing to whisk until mixture is smooth. Cook the gravy for a couple of minutes or until thickened, whisking regularly. Gravy will be a very light tan.

For a darker, richer gravy, add the soy sauce (or coconut aminos) to taste. Add the poultry seasoning. If necessary, season the gravy with more salt and pepper to taste.

Kids Can Cook Tips: Kids will enjoy measuring ingredients to make the spice rub mixture and helping to coat the turkey with it. Talk about how adding the flour to the gravy helps to "thicken" it so that it adheres to the turkey. Let them know that the heat changes the structure of the flour and makes it "sticky." Have kids help taste to see if it should have more seasonings or if it is just right!

‍

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