Slow Cooker Turkey Breast
Source of Recipe
Unknown
List of Ingredients
2 lb. unfrozen turkey breast
1 head of garlic (cut in half horizontally)
1 yellow onion (cut in half)
5 sprigs of thyme
Spice rub-
1-1/2 teaspoons garlic powder
1-1/2 teaspoons onion powder
1 teaspoon paprika
2 teaspoons salt
5 grinds of fresh black pepper
2 Tablespoons olive oil
Gravy-
Chicken broth
4 Tablespoons butter
1/4 cup flour
Salt and pepper (to taste)
Recipe
In a small bowl combine garlic powder, onion powder, paprika, salt, pepper and olive oil. The mixture should form a thick paste. Rub the mixture all over the turkey breast. Place the onion, thyme and garlic face down in the bottom of a slow cooker. Place the turkey breast on top of the vegetable so that it is elevated.
Cover and cook on low for 6-7 hours. Check it with a meat thermometer at 6 hours (the internal temperature should be 165 degrees F). Remove the turkey breast from the slow cooker and allow it to rest.
Strain the liquid from the slow cooker into a bowl. You will want about 2 cups of liquid for the gravy. If you are short, make up for it with the chicken broth. Melt the butter in a saucepan over medium heat. Add the flour and whisk to combine. Add in the strained slow cooker liquid and chicken broth, a little at a time. Whisk while cooking until the mixture has become somewhat thick. Season with salt and pepper. Serve with the turkey beast.
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