Ingredients: |
Ingredients: 1 teaspoon paprika
1 teaspoon dried thyme
3/4 teaspoon poultry seasoning
3/4 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
1 large onion, sliced
2 celery ribs, cut into thirds
3/4 cup chicken stock
1/4 cup dry white wine
2 (1 1/2 to 2 pound) boneless, skin-on turkey breast halves
8 tablespoons unsalted butter, at room temperature and divided
3 tablespoons all purpose flour
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Directions: |
Directions:In a small bowl, combine paprika, thyme, poultry seasoning, onion powder, 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Place onion and celery into a 6 or 8-qt oval slow cooker; add chicken stock and wine.
Using your fingers, carefully loosen the skin from the breast meat, spreading 4 tablespoons butter under the skin. Secure skin over the butter with wooden picks; brush skin with 1 tablespoon melted butter and season with paprika mixture.
Place turkey, breast side up, on top of the vegetables. Cover and cook on low heat for 3-4 hours, reaching an internal temperature of 165 degrees F. Remove turkey from the slow cooker; let rest 10-15 minutes.
Strain slow cooker drippings through a fine-mesh sieve; discard solids. Melt remaining 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes.
Serve turkey immediately with gravy. |
This recipe for Turkey Breast in the Slow Cooker is from