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Juicy Slow Cooker Turkey Breast Recipe

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This recipe for Juicy Slow Cooker Turkey Breast, by , is from Cooking Cousins , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Linda Emmons


4 lb turkey breast, bone in. If frozen, thaw it first
1 head of garlic cut in half horizontally
1 onion, unpeeled and cut in half. White, brown or yellow.
1 lemon cut in half
5 sprigs of thyme or 2 tsp of dried thyme

1-1/2 tsp garlic powder
1-1/2 tsp onion powder
1 tsp paprika
2 tsp salt
5 grinds black pepper
1-1/2 tbsp olive oil

1-2 cups chicken broth
1/4 c flour
salt and pepper to taste

Place rub ingredients in a small bowl and stir to combine.
Rinse the turkey and pat it dry with paper towels. Slather the rub over the turkey using most for the side and top.
Place the garlic, onion, thyme and 1 half lemon face down in the slow cooker. Place the turkey breast on top so it is elevated.
Squeeze over the remaining 1/2 lemon and then push it down the side.
Cook on low for 6-7 hrs.
Remove the turnkey from the slow cooker and let it rest for 20 minutes before crisping the skin.
Preheat the broiler or grill to high. Place on oven shelf about 1 foot from heat source.
Put the turkey into a heatproof serving dish.
Place on the oven shelf and broil for 3-5 minutes until crispy.
Serve immediately with gravy on the side.
There should be a lot of liquid left in the slow cooker. Scoop off 1/4 c of fat from the cooker and place in a medium saucepan. Scoop off as much of the remaining fat as you can and place into a separate bowl-reserve for another use.
Then pour the remaining liquid from the slow cooker and the vegetables through a sieve into a large owl. Use a potato masher or spoon to mush the onions etc. to extract as much flavor as possible. Heat the fat on medium high and add the flour, stir until combined. Stir until the mixture has browned, about 2 minutes. Lower the heat and add about 2 cups of the liquid that you reserved. It will thicken as it cooks. Season with salt and pepper.




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