*Crock Pot Turkey Breast*
Makes 10 servings Never a dry turkey if you cook it this way. Deliciously moist with a well flavoured gravy, and low in fat. 2 TBS butter 1 medium brown onion, peeled and chopped 1 medium carrot, peeled and chopped 1 stalk celery with leaves, trimmed and chopped 3 cloves of garlic, peeled and smashed 45g plain flour (1/3 cup) 450ml chicken stock (2 cups) 225ml of water 60ml apple juice (1/4 cup) 1 TBS dried sage 2 broken bay leaves 5 pound turkey breast crown, bone in, skin on salt and coarse black pepper parsley flakes Melt the butter in a large skillet. Add all of the vegetables. Cook, stirring frequently, over medium heat until the vegetables have begun to soften. Stir in the flour. Cook, stirring for several minutes. Slowly stir in 225ml (1 cup) of the chicken stock, until you have a smooth liquid. Stir in the sage and bay leaves. Pour this mixture into the slow cooker. Add the remaining stock, water and apple juice. Stir. Pat the turkey breast dry and season all over with salt, pepper and parsley. Place into the slow cooker, skin side up. Cover and cook on medium for 5 to 7 hours until the turkey tests done. Remove the turkey to a platter and tent lightly with foil. Let rest for 20 to 25 minutes. While the turkey is resting make the gravy. Strain the juices from the slow cooker into a saucepan, discarding any solids. Skim any fat from the top. Bring to the boil and cook to reduce until it is the thickness you want. Taste and adjust seasoning with salt and black pepper. Remove and discard the skin from the turkey breast. Carve. Serve hot, sliced along with the gravy and any additional dishes you are serving. |
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