We know Thanksgiving is a distant memory, but we live in the state that produces the most turkeys in America. Turkey breast was on special at our local grocery, so we had to come up with an un-Thanksgiving turkey dinner. This recipe was just what we needed; now we will look forward to the next time turkey breast is on sale.
Thanks to Erin Clarke at wellplated.com for this weekday meal. The link is here. We added baby potatoes to our dish, and we used a half breast weighing about 2½ pounds.
Ingredients
1 boneless turkey breast, about 4-5 lb or 1 bone-in turkey breast, about 6 lb
1 Tbsp kosher salt
½ tsp ground black pepper
2 cloves garlic, minced
1 medium lemon
2 carrots, scrubbed and cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
1 red apple, cut into 8 wedges (no need to peel or core)
8 sprigs fresh thyme
1 cup dry white wine or chicken broth
3 Tbsp unsalted butter, melted
Instructions
Pat the turkey breast dry. In a small bowl, place the salt, pepper, and garlic. Zest in the lemon, then stir to combine. Rub all over the outside of the turkey. Cut the zested lemon into 8 wedges and reserve. If time allows, refrigerate for at least 2 hours or overnight.
When ready to cook, remove the turkey from the refrigerator. Scatter the carrot, celery, apple, thyme sprigs, and lemon wedges in the bottom of a slow cooker.
Place the turkey breast on top of the vegetables. Carefully pour the wine (or broth) around but not on top of the turkey. Drizzle the top of the turkey with the salted butter.
Cover and cook the turkey breast on LOW for 4 to 6 hours, until the turkey registers 155º F on an instant-read thermometer (its temperature will rise as it rests); do not cook on HIGH or the turkey will be dry.
As soon as the turkey reaches temperature, remove it to a baking dish or parchment-lined rimmed baking sheet (do not let it stay in the slow cooker on the “keep warm” setting or it will be dry). Let rest for at least 15 minutes.
If you like, use the cooking liquid in the slow cooker to make turkey gravy.
To crisp the skin, position a rack in the center of the oven and turn the oven to broil. Broil the turkey on the center rack for about 4 minutes, until the skin looks golden and crisp. Do not walk away! Watch to make sure the skin doesn’t burn.
Transfer to a serving platter. Slice and enjoy immediately with gravy and all of your favorite sides.
Prep Time: 10 minutes
Total Time: 6 hours, 30 minutes
Serves 8.
Akkermans' Eat-In 