SLOW COOKER TURKEY Breast

Recipe for tender, tender, perfectly spicy turkey. No oven space required! Includes the best turkey best using drip!

All about saving in the oven. Pots, Quick Pots. I’ll take them all. And I mean really, all the work for you.

So if you don’t want to make all the turkey this year, this little cooking recipe will be your heaven. It only takes 2 turkey halves in a quick bowl for only 3-4 hours. In those 3-4 hours, you will have all the oven space you could need on all sides.

What is the result? Watery, tender, tender, tender turkey meat. It also tastes good brown in slow cooker, promise. There is no need to cook anything. And you know all those water droplets? You can filter them to make the best broth ever.

Who knew that turkey could be so easy?


SLOW COOKER TURKEY Breast
Show:
8-10 SERVICES

preparation time:
20 MINUTES

cooking time:
4 HOURS MINUTES

full time:
4 HOURS MINUTES

A juicy, tender, perfectly spicy crockpot turkey. No oven space required! Includes the best turkey best using drip!

PRINT RECIPE
INGREDIENTS:
1 teaspoon paprika
1 teaspoon dried thyme
3/4 teaspoon chicken spice
3/4 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
1 large onion, chopped
2 ribs of celery, cut into three parts
3/4 cup chicken stock
1/4 cup dry white wine
2 (1 1/2 to 2 pounds) boneless, halves of turkey breast skin
8 tablespoons unsalted butter, room temperature and separated
3 tablespoons whole flour for a purpose


DIRECTIONS:
In a small bowl, combine paprika, thyme, chicken spice, onion powder, 1 1/4 teaspoon salt and 3/4 teaspoon pepper.
Place onion and succulent onion in a lightly cooked 6 or 8-qt egg cooker; add chicken stock and wine.
Using your fingers, carefully remove the skin from the breast tissue, spreading 4 tablespoons butter under the skin. Protective skin over butter with wooden picks; brush the skin with 1 teaspoon of melted butter and add the paprika mixture.
Place the turkey, breast side on top, over the vegetables.. Remove the turkey from a small cook; allow to rest for 10-15 minutes.
Drain the slow-cooking cook with a fine-grained filter; discard solid.
Melt 3 tablespoons butter in a medium pan over medium heat.
Gradually add pan drippings. Boil; reduce heat and boil, stirring frequently, until thickened, about 5-10 minutes.
Serve the turkey immediately with gravy.

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