Slow Cooker Smoky Paprika Turkey and Potatoes Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker is clean and ready for use. Take the turkey breast out of the refrigerator about 20 minutes before you start to take the chill off, though do not leave it out for longer than 30 minutes for safety reasons.

Prepare the baby red potatoes by washing them thoroughly and cutting them into consistent halves. Having your spices measured into a small ramekin and your broth and melted butter combined in a pitcher will make the assembly process quick and seamless once you are ready to begin.

Instructions

Assembly of ingredients

1. 1Prepare the slow cooker
   Place the raw turkey breast roast into the center of the slow cooker insert. Arrange the halved baby red potatoes all around the turkey, ensuring they are evenly distributed for consistent cooking.
   Look for Turkey is centered and potatoes surround it.
   Tip Make sure the slow cooker insert is clean and dry before starting.

At this stage, the turkey breast should be positioned firmly in the center of the slow cooker, with the halved potatoes tucked neatly around the sides. Everything is ready for seasoning, and the slow cooker is prepped to begin the process. Ensure the potatoes are not piled too high to allow for even heat distribution.

Seasoning and broth addition

2. 2Season and add liquid
   Sprinkle the smoked paprika and garlic powder evenly over the turkey and potatoes. Combine the chicken broth and melted butter in a small pitcher, then pour the mixture over the seasoned ingredients in the slow cooker.
   Look for Liquid covers the base of the potatoes.
   Tip Use a ramekin to measure the spices to ensure an even coating.

The turkey and potatoes are now coated with the smoked paprika and garlic powder. The buttery chicken broth has been poured over the top, creating a flavorful environment for the ingredients to cook. The liquid should be visible at the bottom of the insert, ready to infuse moisture throughout the cooking cycle.

Final cooking and resting

3. 3Cook and finish
   Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours until the turkey reaches an internal temperature of 165°F (74°C). Remove the turkey, let it rest for 10 minutes, and slice it before serving alongside the tender potatoes.
   Look for Meat is opaque white and juices run clear.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a meat thermometer to ensure safety.

The turkey has reached an internal temperature of 165°F (74°C) and is now resting. The potatoes are tender, and the kitchen should smell of savory garlic and smoke. The meat is opaque and ready to be sliced, while the juices have reduced slightly to a flavorful, seasoned broth perfect for serving.

Common mistakes

A common mistake is cooking the turkey for too long, which can lead to a dry texture despite the liquid. Always use a thermometer to check the temperature rather than relying solely on the clock.

Another error is failing to cut the potatoes into uniform sizes, which results in some being mushy while others remain firm.

Ensure the liquid is poured over the ingredients to help them cook evenly. Avoid lifting the lid frequently during the cooking process, as this releases heat and moisture, significantly slowing down the cooking time and affecting the consistency of the dish.

How to tell it’s done

The turkey is properly cooked when it reaches an internal temperature of 165°F (74°C) as measured by a meat thermometer inserted into the thickest part of the breast. The meat should be completely opaque white throughout, with no pink remaining.

The potatoes should be fork-tender, easily pierced with a knife, and should have absorbed some of the colored juices from the paprika and broth. Allow the turkey to rest on a cutting board for at least 10 minutes before slicing to ensure the juices redistribute, resulting in a moist final product.

• Poultry: 165°F (74°C) in the thickest part