#TheGoodandYummy Recipe >>> Juicy Slow Cooker Turkey Breast

#TheGoodandYummy Recipe >>> Juicy Slow Cooker Turkey Breast



This food is very tasty and good, made from selected ingredients and has a distinctive taste that makes us tempted to try to make it at home.

suitable for all ages and of course these foods make our bodies healthier.

We can enjoy for breakfast, lunch or dinner. So, we don't need to buy it at a restaurant or food store, because we can try to make it ourselves at home




Ingredients

• 2 kg / 4 lb turkey breast, skin on, bone-in or boneless (if using frozen, thaw it) 
• 1 head of garlic, cut in half horizontally
• 1 onion (brown, yellow or white), unpeeled, cut in half
• 5 sprigs of thyme (or 2 tsp dried thyme leaves)

RUB

• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp paprika
• 2 tsp salt
• 5 grinds of black pepper
• 1 1/2 - 2 tbsp olive oil

GRAVY

• Chicken stock/broth (or water), for topping up liquid (see Gravy step 1)
• 4 tbsp / 50g butter
• 1/4 cup / 35g flour
• Salt and pepper

Instructions

1. Place Rub ingredients in a bowl and mix to combine, it should be a wet paste.
2. Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top.
3. Place the garlic, onion and thyme face down in the slow cooker. Place the turkey breast on top so it is elevated.
4. Slow Cook on LOW for 6 hours (do not use high) or until internal temperature reads 165F/75C when the thermometer is inserted into the middle. Check internal temperature at 5 hours if you can. (To roast, follow this recipe). 
5. Remove turkey from the slow cooker (do not leave in slow cooker on Warm setting) and let it rest for 20 minutes before crisping the skin.

CRISP THE SKIN

1. Preheat grill/broiler to high.
2. Place an oven shelf 30cm / 1 foot from the heat source.
3. Remove turkey breast from the slow cooker into a heatproof serving dish.
4. Place on the oven shelf and broil for 3 to 5 minutes until the skin is crispy. Keep an eye on it - it browns very quickly!
5. Serve immediately with gravy on the side.

GRAVY

1. Strain the liquid into a measuring jug, squishing the garlic etc to extract all the flavor. If you are short of 2 cups, top up with chicken broth (I usually get 2 cups of liquid from a 4 lb / 2 kg turkey breast).
2. Melt butter in a saucepan over medium heat. Add flour and mix to combine. Pour about 1/2 cup of liquid into the flour mixture and mix until it forms a paste. Slowly add remaining liquid, stirring as you go. Use a whisk if required to make the gravy smooth. Simmer until thickened - take it off before it is as thick as you want because it will continue to thicken.
3. Season to taste with salt and pepper. Serve with turkey.

Thank you for coming to my blog and enjoyed to try to make this food at home, good luck

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