We had a heat wave here in Northeast PA last week. I absolutely love hot weather and swimming with my daughter. It does mean that I don’t do much cooking, though, until I decided to prepare a turkey breast almost like I would for Thanksgiving, but cooking it in my slow cooker instead. I admit I usually prefer dark meat turkey, but cooking the turkey breast in the slow cooker makes it moist and delicious!
Slow Cooker Turkey Breast
4-6 pound whole turkey breast
1 large carrot, peeled and chopped
1 large stalk celery, chopped
4 cloves garlic, peeled
1 small onion, cut in 4
2 cups chicken or turkey stock
Salt and pepper
4 Tablespoons cornstarch
Thaw turkey breast for 2-3 days in refrigerator, if using frozen.
Rinse the breast inside and out under cold water, and pat dry. Place in the slow cooker, sprinkle inside and out with salt and pepper.
Place some of the carrot, celery, onion, and garlic inside the turkey. Scatter remaining vegetables (whatever doesn’t fit inside the turkey) around the breast.
Pour 2 cups chicken or turkey stock in the slow cooker, then brush the turkey breast with olive oil well.
Cover and cook on HIGH 4-6 hours, until turkey breast reaches 180*F.
Once the turkey reaches 180*F, you have two choices, You can remove it from the slow cooker ( do so carefully, it may fall apart), allow it to rest for 10-15 minutes, remove the skin, then slice and serve. If you are like me and want a crispy skin, then you will want to turn your oven on to BROIL, remove the turkey from the slow cooker to a roasting pan, and broil for 6-8 minutes. Broiling the turkey does make it a little drier, though, so if you want a moist turkey you might want to stick with removing the skin.
While the turkey is resting, drain the broth left in the slow cooker to a gravy separator/strainer (if you don’t own one, I highly suggest you get one!). Let it cool slightly so the fat rises to the top, I usually just put mine in the freezer for 10 minutes! Then pour the broth carefully into a saucepan, allowing the fat and solids to remain in the strainer. Taste and adjust seasonings (salt, pepper, garlic powder, onion powder, etc).
Mix 4 tablespoons cornstarch with enough cold or room temperature chicken or turkey stock to be able to pour. Bring the broth to a boil, then pour in the cornstarch mixture, and stir constantly for 1 minutes to prevent lumps. Serve the gravy on the side.
See in the right-hand corner of the picture, the bacon wrapped goodness? Those are the Bacon Wrapped Cauliflower with Dark Chocolate I made the other day, and they are delicious!