This fall, I tested various cooking methods with turkeys in an attempt to get them out of the often. This slow cooker recipe ended up becoming such a favorite that the hubby requested it three times within the span of about six weeks. That's a lot of turkey.
The downsides to this recipe include the fact that this makes a turkey breast, not a whole turkey. And the skin doesn't crisp up, so you lose that wow factor (and the flavor of the toasty skin).
But this recipe is so easy, and the meat is so tender and delicious that I don't even miss the skin, which I shouldn't be eating, anyway. And the drippings make fabulous gravy, which I doctor up using my dad's tried-and-true cream of chicken soup method.
Slow-cooked Turkey Breast with Gravy
Makes 8-10 servings
- Put turkey in 6-quart slow cooker. Rub with butter. Combine the salt, rosemary, thyme, garlic powder and pepper; sprinkle over turkey. Pour broth over turkey. Cover and cook on low 5-6 hours, or until tender.
- Remove turkey from slow cooker. Cover with foil and set aside.
- Pour turkey drippings into a pan on the stove top; skim fat from drippings.
- Add cream of chicken soup and 1 can water and combine. Bring gravy to a boil, and then reduce heat to medium. Simmer about 10 minutes.
- Combine cornstarch and water. Return gravy to a boil and add cornstarch mixture, whisking constantly. When gravy reduced desired thickness, reduce heat to low. Season to taste with salt and pepper.
- Carve turkey and sprinkle with salt and pepper, if desired. Serve with gravy.