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Slow Cooker Turkey Breast with Maple Cider Glaze Recipe

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  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 40 minutes (average between 3-4 hours high and 5-6 hours low)
  • Total Time: 3 hours 55 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Halal

Description

This Slow Cooker Turkey Breast recipe is a flavorful and easy-to-make dish, perfect for a comforting meal. The turkey breast is seasoned with a homemade turkey seasoning blend, slow cooked on a bed of onion halves, and glazed with a sweet and tangy apple cider and maple syrup sauce. The slow cooker method ensures tender, juicy meat with minimal effort, and the resulting glaze adds a delicious finishing touch.

Ingredients

Turkey and Seasoning

  • 1 onion
  • 3 tablespoons turkey seasoning (homemade blend)
  • 2 tablespoons olive oil
  • 4 pound boneless turkey breast
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

Glaze

  • 1 cup apple cider
  • ½ cup maple syrup
  • 1 tablespoon cornstarch
  • 1 tablespoon water (for cornstarch slurry)

Instructions

  1. Prepare the onion base. Remove the peel from one onion, trim the ends, and slice it in half. Place the two halves cut side down in the slow cooker about 2-3 inches apart to serve as a flavorful base for the turkey.
  2. Season the turkey. In a small bowl, mix 3 tablespoons of turkey seasoning with 2 tablespoons olive oil. Rub this mixture evenly over the 4-pound boneless turkey breast. Place the breast on top of the onion halves in the slow cooker.
  3. Make the glaze mixture. Combine 1 cup apple cider, ½ cup maple syrup, 1 teaspoon kosher salt, and 1 teaspoon black pepper in a bowl. Pour this liquid around the turkey in the slow cooker.
  4. Slow cook the turkey. Cook on high for 3-4 hours or low for 5-6 hours. If using the high setting, check for doneness after 3 hours by confirming the turkey’s internal temperature reaches 165°F using a meat thermometer.
  5. Rest the cooked turkey. Once cooked, remove the turkey breast and place it on a cutting board. Cover loosely with foil to keep warm and allow the juices to redistribute.
  6. Remove onions from the slow cooker. Use tongs to take out the onion halves from the cooking liquid and discard them.
  7. Strain the cooking liquid. Place a fine mesh strainer over a bowl. Using a ladle, pour the cooking liquid through the strainer to remove solids, then transfer the strained liquid to a small pot.
  8. Reduce and thicken the glaze. Bring the liquid to a boil over high heat on the stovetop. Reduce heat to simmer and cook for about 10 minutes, stirring often to prevent burning. Mix 1 tablespoon cornstarch with 1 tablespoon water to make a slurry and stir into the glaze. Continue simmering for 2-3 minutes until thickened.
  9. Slice and serve. Slice the rested turkey breast with a sharp knife or electric knife. Serve with the thickened glaze drizzled on the side or over the slices for extra flavor.

Notes

  • Use a meat thermometer to ensure the turkey breast reaches an internal temperature of 165°F for safe consumption.
  • If you prefer a crisper exterior, you can transfer the cooked turkey breast to an oven at 425°F for 10 minutes before slicing.
  • This recipe uses a homemade turkey seasoning blend; you can substitute with your favorite store-bought poultry seasoning if preferred.
  • Leftover glaze can be refrigerated and reheated as a sauce for other dishes.

Find it online: https://ivysrecipes.com/slow-cooker-turkey-breast-with-maple-cider-glaze-recipe/