For the crockpot
One 4 lb turkey breast - thawed with skin on (I prefer boneless but you can use bone in)
1 head of garlic, unpeeled, cut in half
1 medium onion unpeeled cut in half
5 sprigs of thyme
7 or 8 fresh sage leaves
2 sprig of rosemary
1/8 cup chicken stock
1/8 cup of dry white wine
For the turkey rub
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp paprika
2 tsp salt
pinch of black pepper
leaves from 2 sprigs of thyme
4 fresh sage leaves
leaves from 1 sprig of rosemary
2 tbsp olive oil
Gravy
Chicken stock
4 tbsp butter
1/4 cup flour
salt and pepper to taste
Instructions
Finely chop the herbs for the rub. Mix all rub ingredients in a bowl. It should be a wet paste.
Pat the turkey dry all over with paper towels.
Slather with the rub, using most for the sides and top.
Place the halved garlic, onion face down in the crock pot.
Lightly bruise and add the additional herbs around the onion and garlic.
Pour 1/8 cup of chicken stock in around the vegetables.
Balance the turkey breast on top of the halved onions and garlic so it is elevated above the liquid.
Cook on low for 6 hours or until the internal temperature reads 165 degrees F.
*Do not use high!
To crisp the skin (optional but tasty)
Pre-heat the grill/broiler to high.
Set the shelf 12 inches from heat source
Remove the turkey to a baking proof serving dish.
Broil for 3 to 5 minutes until skin is crisp
Serve immediately with gravy on the side.
Gravy
Strain 2 cups of the liquid from the crockpot into a large measuring cup.
Squish the garlic in the strainer to get the flavor.
Top up to 2 cups with chicken stock if needed.
Melt the butter in a saucepan over medium heat.
Add flour and mix to combine
Pour 1/2 of the reserved liquid in and stir to make a paste.
Slowly add the remaining liquid, stirring as you do.
Use a whisk if needed to make it smooth.
Simmer until thickened (take it off just before it's as thick as you want as
it will continue to thicken)
Season to taste with salt and pepper.
No comments:
Post a Comment