In our house we fight over the white meat! Making a turkey used to be a stressful undertaking until I figured out that we all love the breast! I have found several ways to make a turkey breast that all yield moist and flavorful meat every single time! Don’t make turkey breast just for Thanksgiving, make it year round with a lot less effort. The slow cooker is really a chef’s best friend, especially if that chef is a busy mom or dad!
- 1-6 pound (more or less) whole turkey breast, on the bone with skin, rinsed and patted dry
- 1/4 cup extra virgin olive oil plus more for browning the turkey breast
- 1 cup dry wine
- 1 cup homemade or store bought chicken or vegetable broth, use gluten-free for gluten-free variation
- 1 handful fresh sage leaves, minced
- 1 handful fresh rosemary sprigs, finely minced
- coarse sea salt or kosher salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 3 tablespoons fresh garlic, finely chopped
- 4 celery stalks
- 1 medium onion, rinsed, trimmed and cut in half
- 4 carrots, scrubbed clean and ends removed
- 1 large handful of crimini mushrooms, halved
- 1 whole head of garlic, skin intact, rinsed and cut length-wise
- 1 apple cored and cut into half
- handful of mixed rosemary, thyme and sage springs
- 1-2 tablespoons of natural chicken bouillon powder
Preheat the slow cooker to a low setting.
Line the bottom of the slow cooker with the carrots, onions and celery stalks forming a “veggie” roasting rack. Add the broth and the wine to the slow cooker.
Make a paste with the olive oil, salt, pepper, paprika, garlic powder, rosemary and sage. Spread under the skin and all over the outside of the turkey breast.
In a large pan or Dutch oven over low- medium heat ,brown the seasoned turkey breast in the olive oil, turning to brown all sides gradually until the skin is a nice golden color, being careful not too burn the herb and garlic seasoning.
Place the turkey skin side down with apple pieces and halved garlic on top Cover the slow cooker and cook on low for 7-8 hours or until a meat thermometer reads at least 165 degrees. It is crucial that you use a meat thermometer so you don’t overcook the turkey, making a perfectly cooked, moist turkey.
Remove from the crock pot and place on a cutting board covered with foil until ready to carve, waiting at least 15-20 minutes before carving to ensure a moist turkey!
To make a quick gravy:
After you have removed the turkey from the slow cooker, strain the juices from the pan, discarding the herbs, garlic, onion and apples, reserving the veggies to serve with the turkey.
In a medium size pot, melt 2 tablespoons of Earth Balance and 1 tablespoon of olive oil over medium heat, slowly whisking in 6 tablespoons of flour until it is golden in color.
Whisk in pan juices/drippings and ½ cup white wine and approx. 1 1/2 – 2 cups of chicken or veggie broth. Continue whisking until mixture is thickened to desired consistency. Season to taste and serve immediately.
Serves: 8-10
* Meat
- 1-6 pound (more or less) whole turkey breast, on the bone with skin, rinsed and patted dry
- ¼ cup extra virgin olive oil plus more for browning the turkey breast
- 1 cup dry wine
- 1 cup homemade or store bought chicken or vegetable broth
- 1 handful fresh sage leaves, minced
- 1 handful fresh rosemary sprigs, finely minced
- coarse sea salt or kosher salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 3 tablespoons fresh garlic, finely chopped
- 4 celery stalks
- 1 medium onion, rinsed, trimmed and cut in half
- 4 carrots, scrubbed clean and ends removed
- 1 large handful of crimini mushrooms, halved
- 1 whole head of garlic, skin intact, rinsed and cut length-wise
- 1 apple cored and cut into half
- handful of mixed rosemary, thyme and sage springs
- 1-2 tablespoons of natural chicken bouillon powder
- Preheat the slow cooker to a low setting.
- Line the bottom of the slow cooker with the carrots, onions and celery stalks forming a “veggie” roasting rack. Add the broth and the wine to the slow cooker.
- Make a paste with the olive oil, salt, pepper, paprika, garlic powder, rosemary and sage. Spread under the skin and all over the outside of the turkey breast.
- In a large pan or Dutch oven over low- medium heat ,brown the seasoned turkey breast in the olive oil, turning to brown all sides gradually until the skin is a nice golden color, being careful not too burn the herb and garlic seasoning.
- Place the turkey skin side down with apple pieces and halved garlic on top Cover the slow cooker and cook on low for 7-8 hours or until a meat thermometer reads at least 165 degrees. It is crucial that you use a meat thermometer so you don’t overcook the turkey, making a perfectly cooked, moist turkey.
- Remove from the crock pot and place on a cutting board covered with foil until ready to carve, waiting at least 15-20 minutes before carving to ensure a moist turkey!
- To make a quick gravy:
- After you have removed the turkey from the slow cooker, strain the juices from the pan, discarding the herbs, garlic, onion and apples, reserving the veggies to serve with the turkey.
- In a medium size pot, melt 2 tablespoons of Earth Balance and 1 tablespoon of olive oil over medium heat, slowly whisking in 6 tablespoons of flour until it is golden in color.
- Whisk in pan juices/drippings and ½ cup white wine and apprx. 1 ½ - 2 cups of chicken or veggie broth. Continue whisking until mixture is thickened to desired consistency. Season to taste and serve immediately.
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