Fall is in the air and the interwebs are a Sharknado of all things pumpkin spice, apple, zucchini and turkey. Please forgive me for being so ‘on-trend’ (and for using such an overly overused word), but this is my absolute favourite time of the year!!!
Tossing a turkey breast into a slow cooker doesn’t sound so hard, but there was a lot of internal strife before I could actually decide to try it. My fears were as follows:
- The skin would become rubbery like one of those squeaky rubber turkey legs you can get for your dog to play with.
- It would be so dry that even all the gravy in the world wouldn’t wash it down.
- I’d waste a perfectly good turkey breast.
I can safely say that I wasn’t sure about this experiment until we actually sat down tonight to eat. Oh. My. Word. This turkey was delicious! In four and a half hours, I turned this…
My Slow Cooker Roast Turkey Breast & Gravy
- 1 turkey breast (I guess it’s called a turkey breast half?)
- About 2 tsp of Herbes de Provence
- Sprinkle of salt & pepper
- 1 packet turkey gravy mix
- 1 cup no-sodium chicken broth
- 2 tbsp butter, cubed
In the bottom of the slow cooker, mix together the gravy mix and chicken broth. Lay the turkey breast on top and sprinkle with herbs and salt & pepper and scatter butter cubes on top. Cook on high for 4.5 hours or on low for 8 if you’ll be gone all day. Depending on how thick you like your gravy, you may want to thicken it a bit more after the turkey is cooked and removed by adding 2 tsp of cornstarch dissolved in 2 tbsp cold water. While no basting is required, about an hour before it was done, I quickly poured some of the gravy over the turkey breast to help ‘brown’ it a bit.
There’s lots of inspiration and oodles of fall recipes to be found on the Life Made Delicious website.
Disclosure: I am part of the Life Made Delicious Blogger Program through Mom Central Canada and I receive certain perks as part of my affiliation. Opinions are my own.