Submitted by: Brianne Izzo of cupcakesandkalechips.com
This recipe is a simple way to make a flavorful dinner with plenty of leftovers that you can reinvent into other lunches or dinners during the week!
For the turkey breast:
1- 4 to 7 lb. turkey breast, thawed and giblets (if any) and excess fat removed
About 1/2 C. of your favorite store-bought or homemade barbecue rub (recipe I used is below)
One large onion, cut into chunks
Gravy, creamy maple Dijon dressing, or barbecue sauce for serving
For the all-purpose red rub:
1/2 C. paprika
1/2 C. kosher salt
1/2 C. light brown sugar
1/2 C. granulated garlic
6 Tbsp granulated onion
1/4 C. chili powder
1 Tbsp ground cumin
1/2 tsp cayenne pepper
Directions:
For the turkey breast:
Coat the turkey breast thoroughly with the barbecue rub, inside and out, pressing it to stick it to the meat and pushing some under the skin. Place the onion chunks inside the cavity and place the turkey skin side up in your slow cooker. Cook on low for 5-7 hours, or until it reaches 165° internal temperature. Serve with gravy, creamy maple Dijon dressing, or barbecue sauce.
For the all-purpose red rub:
Combine all of the ingredients and mix thoroughly in a large bowl, plastic storage bag, or storage container. Can be stored in a cool, dark place for months.