Slow Cooker Thanksgiving Turkey Breast with Greek Yogurt Gravy
Boneless turkey breast cooked low and slow in stock with herbs, served with a creamy Greek yogurt gravy. 55g protein — serves 6, almost no hands-on time.
Equipment
- A 6-quart slow cooker, for cooking the turkey breast low and slow
- An instant-read meat thermometer, for checking the turkey is done
- A sharp carving knife, for slicing the breast cleanly
- A small saucepan, for making the Greek yogurt gravy
Ingredients
- 1.4 kg boneless turkey breast, thawed (about 3 lb)
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme leaves
- 1 tsp paprika
- 250 ml low-sodium chicken stock
- 1 onion quartered
- 200 g plain Greek yogurt
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- Salt and black pepper to taste
Instructions
- Pat the turkey breast dry. Rub it all over with the olive oil, garlic, rosemary, thyme, paprika, salt and pepper.
- Put the quartered onion in the bottom of the slow cooker and pour in the chicken stock. Lay the turkey breast on top, skin-side up if it has skin.
- Cover and cook on LOW for 4–5 hours, until an instant-read thermometer reads 74°C (165°F) in the thickest part. Do not lift the lid to check — every peek adds cooking time.
- Lift the turkey out onto a board and rest it for 15 minutes, tented loosely with foil.
- Strain the cooking liquid into a small saucepan and simmer for 3–4 minutes. Stir in the cornstarch slurry and cook for 1 minute until lightly thickened.
- Take the pan off the heat and stir in the Greek yogurt until smooth. Season with salt and pepper. Do not let it boil, or the yogurt can split.
- Slice the turkey and serve with the warm Greek yogurt gravy spooned over the top.
Notes
Thaw the breast fully before cooking — never cook frozen turkey in a slow cooker. Stir the Greek yogurt into the gravy off the heat so it stays smooth. Keeps 4 days refrigerated.