The most important step in preparing a slow cooker roast turkey breast is to make sure your turkey breast fits into your slow cooker. An oval slow cooker tends to work better than a round slow cooker for large pieces of meat, which tend to be more oval in shape than round. Start by putting your raw turkey breast into the cooker and make sure the lid can fit on without touching the top of the turkey. If it is a little too big, don’t fret – just trim some of the rib bones on the underside of the turkey breast until it fits perfectly.
This recipe uses onions, sage and lemons in the bottom of the cooker to add some flavor aroma to the turkey and also to the juices that will drip out of the meat. They create a nice bed for the turkey to rest on. You could use lots of different spices in the spice rub on the turkey skin, but try to include something that has a reddish or brown color to it. As you can imagine, slow cooking a turkey doesn’t necessarily assure browned skin, so giving it a hand with a brown spice rub really helps.
Then, you just need to wait and follow the most important rule of slow cooking – do not (under any circumstances) lift the lid. Lifting the lid causes far too big a drop in temperature and will slow down the cooking process much more than you’d expect. I love the fact that my slow cooker has clamps on the side of the lid, not only to keep it on securely when traveling, but to remind me never to unclamp them and open it up until it is time. It also comes with a temperature probe, which conveniently lets me know how the turkey is coming along with having to open the lid to check.