Description
A flavorful and juicy turkey breast slow cooked with lemon, olive oil, garlic, and classic Italian herbs. This easy recipe makes tender meat and rich homemade gravy from pan drippings.
Ingredients
For the Turkey Breast:
6 lb turkey breast (bone-in, thawed)
1/2 medium onion
1/2 medium lemon
2 tbsp extra virgin olive oil
5 sprigs thyme
6 sage leaves (with stems)
2 sprigs rosemary
1 1/2 tbsp parsley
4 cloves garlic, peeled
Salt and pepper to taste
1 1/2 cups water
For the Gravy:
4 tbsp butter
4 tbsp flour
2 cups turkey drippings (from slow cooker)
1/8 tsp garlic powder
Salt and pepper to taste
Instructions
Pour 1 1/2 cups water into a 7 or 8-quart oval slow cooker.
Remove the turkey neck or bag from the chest cavity.
Stuff the turkey cavity with onion, lemon, garlic, thyme, rosemary, sage, parsley, and a bit of salt and pepper.
Place turkey breast on its side in the slow cooker. Season the skin with salt and pepper, then drizzle with olive oil.
Cover and cook on high for 4 hours.
Reserve the drippings from the slow cooker (you should have about 2 cups; if not, add water).
Preheat oven to broil (500°F).
Transfer the turkey breast to a baking dish and broil for about 3 minutes until the skin is browned (watch closely).
To make the gravy: In a saucepan, melt butter over medium-high heat. Whisk in flour to form a roux. Add turkey drippings, garlic powder, and salt and pepper. Stir until thickened. Remove from heat.
Notes
Nutritional information is an estimate.
Store leftovers in the refrigerator for up to 3 days.
Watch carefully when broiling to avoid burning the turkey skin.
- Prep Time: 5 minutes
- Cook Time: 4 hours 5 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
