Easy Turkey Breast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4-6 lb. turkey breast, skin on and bone in
1-2 heads of garlic, cut in half horizontally
1 onion, unpeeled, cut in half
5 sprigs of thyme or 2 tsp. dried thyme leaves
Rub/Paste:
1½ tsp. garlic powder
1½ tsp. onion powder
1 tsp. paprika
2 tsp. salt
10 grinds of black pepper
1½-2 Tb. olive oil
Gravy:
chicken stock/broth (or water), for topping up liquid
4 Tb. margarine or vegan butter
1/4 c. flour
salt and pepper
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Directions: |
Directions:Place the garlic, onion, and thyme face down in the slow cooker.
Place rub ingredients in a bowl and mix to combine (it should be a wet paste).
Pat the turkey dry all over with paper towels. Slather with the rub, using most for the side and top.
Place the turkey breast in the slow cooker, on top of aromatics so it is elevated.
Cook on low for 6 hours (do not use high) or until internal temperature reads 165ºF. Check internal temperature at 5 hours.
Remove turkey from the slow cooker (do not leave in slow cooker on warm) and let it rest for 20 minutes before crisping the skin.
To crisp the skin, place the oven rack as close to heat source as you can that will allow the turkey to fit safely. Preheat broiler to high.
Broil approximately 5 minutes until the skin is crispy. Serve immediately with gravy on the side.
Gravy:
Strain the cooking liquid into a bowl or jug. Squish the garlic and onion to extract all the flavors. If you are short of 2 cups, top up with chicken broth or water. Melt margarine in a saucepan over medium heat. Add flour and mix to combine. Pour about 1/2 cup of liquid into the flour mixture and mix until it forms a paste. Slowly add remaining liquid, stirring as your go. Use a whisk to make the gravy smooth. Simmer until thickened. (Remove from heat before it is as thick as you want it because it will continue to thicken.) Season to taste with salt and pepper. |
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