Slow Cooker Turkey Breast With Gravy That Almost Makes Itself Recipe 425 Food

SLOW COOKER TURKEY BREAST

Steps:

• In a small mixing bowl, combine rub ingredients and stir to combine well.
• Pat turkey breast very dry with paper towels. Spread rub onto turkey breast, using hands to really massage it in.
• To the insert of a slow cooker, add halved onion, garlic and lemon. Add sprigs of fresh thyme and rosemary.
• Place the seasoned turkey breast on top of the onion, garlic and lemon.
• Cover and cook on LOW for approximately 6 hours, or until an internal thermometer reads 165°F when inserted into the thickest part.
• Remove turkey breast from slow cooker and set aside on a cutting board or rimmed baking sheet.
• Preheat broiler to high and adjust oven rack to the middle position.
• Add turkey breast to a baking dish or rimmed baking sheet. Drizzle turkey breast with a little extra olive or vegetable oil.
• Broil for 3-5 minutes, until skin is golden and crispy. Set aside to rest for 10-20 minutes.
• While turkey breast is resting, strain the cooking liquid out of the slow cooker. If there's not enough to liquid to get to 2 cups, supplement with chicken broth.
• In a small saucepan, melt butter over MED heat. Once melted, add flour and whisk to combine. Cook approximately 1 minute, then slowly whisk in cooking liquid.
• Stir in salt and pepper, and simmer for several minutes, or until thickened to your liking.
• Remove from heat and whisk in cold butter. Taste and adjust seasoning if needed.
• Slice turkey into 1/2 inch thick slices and drizzle with gravy (or serve gravy on the side).

SLOW-COOKER TURKEY BREAST WITH GRAVY

Steps:

• Mix the first 5 ingredients in a small bowl. Place vegetables in a 6- or 7-qt. slow cooker; top with turkey. Rub turkey with seasoning mixture., Cook, covered, on low 5-6 hours or until a thermometer inserted in turkey reads at least 170°. Remove from slow cooker; let stand, covered, 15 minutes before slicing., Meanwhile, strain cooking juices into a small saucepan. Mix flour and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.

TURKEY BREAST WITH GRAVY

Steps:

• Heat the water, salt, and sugar in a large soup pot over high heat, stirring, until the salt and sugar has dissolved. Cool to room temperature then submerge the turkey breast in the brine. Refrigerate for 4 to 8 hours.
• Remove the turkey from the brine and discard the brine. Pat the turkey breast dry and set aside. Preheat the oven to 325 degrees F. Brush the turkey breast all over with the butter. Season generously all over with salt and pepper. Put the turkey breast side up in a roasting pan. Roast for 2 to 2 hours and 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 170 or 175 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 180 degrees F as it rests.)
• Pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat discarding the rest and add the separated juices to the stock. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf, season with salt and pepper. Cook until shallot is tender, about 3 minutes.
• Meanwhile, make a paste with the butter and flour in a small bowl, set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

EASY CROCK POT TURKEY BREAST WITH FAIL PROOF GRAVY

Steps:

• Place onion and celery in cavity of turkey breast.
• Sprinkle turkey with salt and pepper and place in 5 to 6 quart slow cooker.
• Pour broth over turkey, cover and cook on low for 7 to 8 hours.
• Remove turkey to serving platter, cover with foil to keep warm while making gravy.
• Place liquid in saucepan after straining out veggies, and add 1 to 2 cans chicken broth- depending on how much gravy you want to make.
• In a covered jar, shake together the flour mixed with about 1/2 to 1 cup of water until smooth- or you can whisk it in a bowl.
• When liquid comes to a boil, slowly stir in flour mixture, adding just enough to thicken it to your liking.
• Cook until it bubbles and thickens, stirring often.