|Photo courtesty of Cook's Country.|
Well, we just so happened to have a turkey breast in the freezer and I thought trying out the recipe was a good way to get our taste buds ready for Thanksgiving.
As I would expect from Cook's Country, the recipe was very good. OK, if you're looking for a real roasted turkey flavor, you're not going to get it here. But if you're cooking for just a small number of people and you want a more hands-off way of cooking turkey, this is the way to go. It's flavorful, extremely moist and the gravy is really tasty. It's definitely worth a try--if not for Thanksgiving, at least another time.
SLOW-COOKER TURKEY BREAST AND GRAVY
If you don't have quite 3 Tbsp of drippings in Step 1, supplement with additional butter.
1 (6-7 lb) bone-in turkey breast, trimmed
1 Tbsp unsalted butter
1 onion, chopped coarse
1 carrot, chopped coarse
1 celery rib, chopped coarse
6 garlic cloves, peeled and smashed
7 Tbsp all-purpose flour
2 cups low-sodium chicken broth
1/2 cup dry white wine
2 sprigs fresh thyme plus 1 tsp minced
2 bay leaves
Salt and pepper
- Pat turkey dry with paper towels. Remove skin and cut into 4 equal pieces. Cook skin in 12" skillet over medium heat until browned, 8-10 min. (I found that I needed a little longer.) Transfer skin to slow cooker. Pour off all but 3 Tbsp fat from skillet. Add butter, onion, carrot, celery and garlic and cook until veggies are browned, 8-10 min. Whisk in flour and cook, whisking constantly, until golden, about 2 min. Slowly whisk in broth and wine and bring to to a boil. Transfer gravy, thyme sprigs and bay leaves to slow cooker.
- Season turkey with salt and pepper and place meat side up in slow cooker. Cover and cook on low until breast registers 160 degrees, 5-6 hours.
- Transfer turkey to carving board, tent loosely with foil and let rest for 15-20 min. Strain gravy into a serving bowl; discard solids. Stir minced thyme into gravy and season with salt and pepper to taste. Carve turkey and serve.