• SLOW COOKER TURKEY BREAST

  
  Welcome to my take on a perfectly moist and delicious Slow Cooker Turkey Breast. With this recipe you can have your favorite Thanksgiving meal any day of the week. And the best part of it is that you almost do nothing at all. The beauty here is that the slow cooker will do most of the job for you. It takes literally 5 minutes to prepare. I did this in the morning before I left for work, while preparing lunches for my family. I grabbed this beautiful turkey breast from the fridge, then added garlic, onion and lemon from the pantry and a couple of herb strings from my garden, some dry spices from the cabinet and threw everything into the slow cooker. All I had to do then was set it up for 8 hours, and walk away. Concerning your spicing, I decided to go with the Tuscan flavors of lemon, thyme and rosemary; but you can actually use whatever spices and flavors you wish. It will be equally delicious. When I came returned from work that night, dinner was done!

  

  For me Thanksgiving is a fairly new tradition. Obviously, it’s not celebrated in Poland. However, I said “fairly new,” as I’ve actually been celebrating it for the last 9 years here in the States and I absolutely love it.  All those foods and flavors…OMG my mount is watering now. As I write this, I actually want Thanksgiving dinner right now. To roast the whole turkey takes a lot of preparation and a lot of babysitting while in the oven, in order to make a beautiful, flavorful and moist bird. But now you can cheat and have thanksgiving dinner without the fuss. When I got home, the smell in the house was incredible. It happened that my husband worked from home that day and was teased by the smells coming from the kitchen throughout the entire day. He made sure to reprimand me when I returned. He wanted to just eat. Yet, even he conceded that the reward of having it for dinner was worth the wait.

  

  You can serve it with mashed potatoes or just as is, with it’s natural juice and bread, or you can even make a gravy from the juice. I actually chose to have a dinner with mashed potatoes and gravy. So I boiled the potatoes and once they were cooked I mashed them with milk and some sea salt. As I mentioned, I also made gravy from the turkey juice. The things that surprised me most was the amount of water that this bird produced and the amount of fat on top of that. I had to literally spoon the fat off before I made my gravy. But once I’d done that the gravy couldn’t have been easier. I just brought those juices to boil an added mixture of milk and corn starch, seasoned to taste with salt and pepper and voila! Thanksgiving dinner with mashed potatoes and turkey was done.

  

  SLOW COOKER TURKEY BREAST

  
  

  
  

  PREP TIME

  20 mins

  COOK TIME

  8 mins

  TOTAL TIME

  28 mins

  Author: Innocent Delight

  Recipe type: Dinner

  Serves: 4

  INGREDIENTS

  For the Turkey:

  • 1 large turkey breast on the bone
  • 1 head of garlic
  • 1 medium sized yellow onion
  • 1 lemon (optional, see the notes below)
  • 5 strings of fresh thyme
    
    
  • 3 sprigs of fresh rosemary
  • ½ tablespoon of salt
  • Freshly ground pepper
  • 1 teaspoon dry garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sweet paprika
  • 1 tablespoon of extra virgin olive oil

  For the gravy:

  • ⅓ to a ½ cup of milk
  • 1-2 tablespoons of corn starch
  • Salt and pepper to taste
  
  
  INSTRUCTIONS

  For the Turkey:

  1. Cut your garlic head in a half
  2. Cut onion in 4 large pieces
  3. Cut lemons in half
  4. Add all of the above to the bottom of the slow cooker, reserving a half of lemon
  5. Place the turkey breast on top of the garlic, onion and lemon
  6. Sprinkle the top with the spices: salt, pepper, garlic powder, onion powder and paprika
  7. Spoon over Extra Virgin Olive oil on top of the turkey and half the lemon.
  8. Bundle up the herbs and add to the slow cooker
  9. Cover and cook on low for 7-8 hours

  For the Gravy:

  1. Once the turkey is done, you can take it out along with all the veggies, herbs and lemons.
  2. The juice will contain fat on the top - remove it so the gravy is not too heavy
  3. Pour the juice in a small saucepan
  4. Bring it to boil
  5. In a cup mix together milk with corn starch
  6. Add to juice and cook until thickened up.

  NOTES

  1. Depending on how much juice you have, you may need to add more milk/cornstarch mixture. Just add ⅓ milk with 1 tablespoon first and see how it thickens up. If needed, repeat the process.
  2. It happens that the sauce can get a little bitter from the lemons. I guess it depends on the lemons. You may want to skip the lemon and adjust tanginess of the gravy at the end with some lemon juice
• Source: http://www.recipesthatcrock.com/