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SLOW COOKER TURKEY BREAST WITH GRAVY

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INGREDIENTS

For the Brine

  • ▢10-12 cups water
  • ▢¼ cup fine sea salt
  • ▢½ orange, sliced
  • ▢1 lemon, sliced
  • ▢1 sprig of fresh sage

For the Turkey

  • ▢4-5 pound turkey breast, bone in, skin on
  • ▢1 cup chiken
  • ▢1 large yellow onion, cut in quarters
  • ▢3 small carrots, cut into thirds
  • ▢2 ribs celery, cut into thirds
  • ▢1 head garlic, cut in half
  • ▢1 tablespoon olive
  • ▢1 teaspoon fresh sage, chopped
  • ▢1 teaspoon fresh thyme, chopped
  • ▢½ cup butter + 1 tablespoon, divided, room temperature
  • ▢½ teaspoon paprika
  • ▢½ teaspoon gralic
  • ▢½ teaspoon onion powder
  • ▢¼ teaspoon ground pepper
  • ▢¼ teaspoon gum
  • ▢Optional: sprigs of fresh thyme and sage

US CustomaryMetric

INSTRUCTIONS

To Brine the Turkey

  • Add all the brine ingredients to a large bowl or pot, that’s large enough to hold your turkey breast submerged in the brine.
  • Cover and chill in the fridge for 8 hours or overnight.

To Make the Turkey Breast

  • Remove the turkey from the brine and pat it dry.
  • Spray the insert of your slow cokker . Place the carrots, celery, onion and garlic in the bottom of your slow cooker insert. Pour in the chicken stock with the optional sprigs of sage and thyme.
  • Add the sage and thyme in a bowl with the butter and stir to combine. Rub ½ the butter mixture under the turkey skin on each side. Then pat the outside skin with paper towels until completely dry.
  • In a  small bowl mix together the garlic salt, pepper, onion powder, smoked paprika and olive oil. Rub the mixture all over the outside of the turkey, then place in the slow cooker, on top of the vegetables, skin side up.
  • Cover and cook on low for 4-5 hours or until it reaches an internal temperature of 165°F, when checked
  • Remove the turkey breast from the slow cooker and place in a that’s been sprayed with nonstick spray. Broil for 3-4 minutes or until the skin has crisped up nicely. Watch it closely, because it can go from crispy to burnt quickly. Allow the turkey to rest for 15-20 minutes before slicing, while you make the gravy.

To Make the Gravy

  • Take the drippings from the crockpot and strain in a  pressing out all the liquid and flavor from the vegetables. Pour into and heat to medium high.
  • Once it comes to a simmer, add in the 1 tablespoon of butter. Once the butter melts,  in the xanthan gum and continue cooking until thickened to your liking. Serve over your sliced turkey.

RECIPE NOTES

If you don’t have time or want to skip the brining, the turkey will still be delicious.  I have found that brining turkey always makes it more tender and juicy.  You can also add other flavorings, herbs, spices, etc. to give it even more flavor.If you don’t like using Xanthan gum, you can use the Keto friendly thickener of your choice instead.