Slow Cooker Spiced Turkey Breast and Couscous
This recipe delivers a flavorful, spiced turkey breast slow-cooked to tender perfection with aromatic butternut squash, apricots, carrots, and orange. The dish is complemented by a fluffy couscous, creating a wholesome and easy-to-prepare meal ideal for family gatherings or meal prep. Its rich, warm spices make it a comforting and satisfying option.
Equipment
- 1 Slow Cooker (6-quart or larger) Essential for tender, slow-cooked turkey and vegetables.
- 1 Chef's knife For preparing turkey, squash, apricots, carrots, and onion.
- 1 Cutting Board For safe and efficient preparation of ingredients.
- 1 Vegetable Peeler For removing orange peel and preparing carrots.
- 1 Large Skillet (optional) For browning the turkey breast before slow cooking to enhance flavor and skin texture.
Ingredients
Main
- 1 whole bone-in turkey breast about 5 pounds
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- Kosher salt and freshly ground black pepper
- 2 cups butternut squash chunks 1 inch
- 1/3 cup dried apricots about 2 ounces, coarsely chopped
- 3 medium carrots about 8 ounces, halved lengthwise, cut into 1-inch chunks
- 3 large strips orange peel removed with a vegetable peeler plus 6 tablespoons orange juice
- 2 dried bay leaves
- 1 cinnamon stick
- 1 medium onion thickly sliced
- 1 cup low-sodium chicken broth
- 3 tablespoons extra-virgin olive oil
- 2 cups couscous
- 1/2 cup coarsely chopped fresh cilantro
Instructions
- In a small bowl, combine coriander, cumin, paprika, ginger, 1 tablespoon olive oil, a pinch of salt, and pepper to create a spice rub.
- Pat the turkey breast dry, then generously rub the spice mixture over the entire turkey. Optionally, sear the turkey breast in a large skillet with a tablespoon of olive oil over medium-high heat for 3-5 minutes per side until golden brown.
- Arrange the sliced onion at the bottom of the slow cooker. Top with butternut squash, chopped apricots, carrot chunks, orange peel strips, bay leaves, and the cinnamon stick.
- Place the browned turkey breast on top of the vegetables.
- Pour the chicken broth and orange juice over the turkey and vegetables.
- Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours, or until the turkey breast reaches an internal temperature of 165°F (74°C).
- Carefully remove the turkey breast from the slow cooker and let it rest on a cutting board for 15-20 minutes before slicing or shredding.
- While the turkey rests, prepare the couscous according to package directions, typically by combining with boiling water or broth, covering, and letting it sit for 5 minutes.
- Fluff the cooked couscous with a fork and stir in the remaining 1 tablespoon of olive oil and chopped cilantro.
- Serve the sliced or shredded turkey breast alongside the spiced vegetables and couscous, drizzling with any remaining juices from the slow cooker.
Notes
Toasting the ground spices (coriander, cumin, paprika, ginger) lightly in a dry pan before mixing with olive oil can significantly deepen their aromatic complexity. When preparing the orange peel, ensure you only get the zest, avoiding the bitter white pith. Browning the turkey breast in a skillet before adding it to the slow cooker will lock in moisture and develop a richer, more appealing skin. Ensure the turkey reaches an internal temperature of 165°F (74°C). After cooking, always allow the turkey to rest for at least 15-20 minutes to redistribute juices, resulting in a more tender and flavorful meat. Serve the couscous immediately after cooking to maintain its fluffy texture.