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Wednesday, November 16, 2011

Slow Cooker Turkey?


Photo courtesty of Cook's Country.
The latest issue of Cook's Country magazine has a recipe for a turkey breast--with gravy--made in a slow cooker.  Now really, can that be any good?

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
Serves 8-10

If you don't have quite 3 Tbsp of drippings in Step 1, supplement with additional butter.

INGREDIENTS
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
  1. 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.
  2. 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.
  3. 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.

3 comments:

  1. I thought this was mediocre. I think from now on I'll just roast a turkey.

    ReplyDelete
  2. i made this last Thanksgiving when we weren't having guests and was very pleasantly surprised. My husband who really doesn't care for turkey actually liked it! We're having it for Easter this year instead of a ham.

    ReplyDelete
  3. I made this last year and it was amazing. Making it again this year!

    ReplyDelete