Craving that rich, wood-smoked flavor but don’t have a smoker? You’ve come to the right place! This recipe unlocks the secret to an incredibly tender, juicy, and deeply flavorful turkey breast using just your slow cooker or multicooker. By searing first to lock in the juices and then letting it bathe in a savory, smoky broth for hours, the turkey becomes fall-apart tender. It’s the perfect fuss-free main course for a special weeknight dinner or a small holiday feast, delivering impressive results with minimal effort.
Ingredients
• 1 ½ pounds / 680g Turkey Breast
• 1 tsp / 5 ml Liquid Smoke
• 2 tbsp / 30g Sweetener (e.g., brown sugar or maple syrup)
• 4 tbsp / 60 ml Olive Oil
• 2 tsp / 4g Smoked Paprika
• 1 cup / 240 ml Chicken Stock, divided
• 1 tbsp / 15 ml Dijon Mustard
• 1 tsp / 3g minced Garlic
• Salt and freshly ground Black Pepper, to taste
Instructions
1. Directions
2. Pat the turkey breast dry with paper towels and season generously on all sides with salt and pepper.
3. Set your multicooker (like an Instant Pot) to the SAUTE function or heat the oil in a large skillet over medium-high heat.
4. Carefully place the turkey breast in the hot oil and sear on all sides until a deep golden-brown crust forms, about 3-4 minutes per side.
5. In a small bowl, whisk together half of the chicken stock (½ cup / 120 ml), liquid smoke, sweetener, smoked paprika, Dijon mustard, and minced garlic.
6. Pour this mixture over the seared turkey in the pot.
7. Secure the lid and set your appliance to the SLOW COOK mode on high. Cook for 2 hours.
8. After 2 hours, carefully open the lid and pour the remaining half of the chicken stock over the turkey.
9. Resecure the lid and continue to slow cook for an additional 2 hours, or until the turkey is tender and reaches an internal temperature of 165°F (74°C).
10. Carefully transfer the turkey to a cutting board and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute.
11. Slice against the grain and serve warm, drizzled with the pan juices.
Nutritional Information
• Nutrition Per Serving
• Calories: 400
• Total Fats: 30g
• Net Carbs: 2g
• Protein: 39g
• Fiber: 0.5g
Pro Tips
• Don’t skip the sear! Searing the turkey breast before slow cooking creates a flavorful crust and deepens the overall taste of the dish.
• For a crispier skin, transfer the cooked turkey to a baking sheet and broil for 2-3 minutes after slow cooking, watching carefully to prevent burning.
• Make a quick gravy by turning the sauté function back on after removing the turkey. Whisk a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water into the remaining liquid and simmer until thickened.
• Resting is crucial. Letting the turkey rest for at least 10 minutes before slicing is the key to keeping it moist and juicy.
FAQ
Q: Is searing the turkey breast really necessary
A: Yes, searing the turkey is a crucial step. It creates a flavorful golden-brown crust and deepens the overall taste of the dish, which is essential for achieving that rich, savory flavor.
Q: How do I get crispy skin on my slow cooker turkey
A: For crispier skin, transfer the cooked turkey to a baking sheet after it’s done in the slow cooker. Broil it in your oven for 2-3 minutes, watching carefully to ensure it doesn’t burn.
Q: Can I make a gravy with the leftover juices
A: Absolutely. After removing the turkey, set your multicooker to the sauté function. Whisk a slurry of 1 tablespoon of cornstarch and 2 tablespoons of cold water into the remaining liquid and simmer until it thickens into a delicious gravy.
Q: What internal temperature should the turkey reach
A: The turkey breast is fully cooked and safe to eat when a meat thermometer inserted into the thickest part reads 165°F (74°C).
