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    Slow Cooker Turkey Breast

    Source of Recipe


    List of Ingredients

    2 lb. unfrozen turkey breast
    1 head of garlic (cut in half horizontally)
    1 yellow onion (cut in half)
    5 sprigs of thyme
    Spice rub-
    1-1/2 teaspoons garlic powder
    1-1/2 teaspoons onion powder
    1 teaspoon paprika
    2 teaspoons salt
    5 grinds of fresh black pepper
    2 Tablespoons olive oil
    Chicken broth
    4 Tablespoons butter
    1/4 cup flour
    Salt and pepper (to taste)


    In a small bowl combine garlic powder, onion powder, paprika, salt, pepper and olive oil. The mixture should form a thick paste. Rub the mixture all over the turkey breast. Place the onion, thyme and garlic face down in the bottom of a slow cooker. Place the turkey breast on top of the vegetable so that it is elevated.

    Cover and cook on low for 6-7 hours. Check it with a meat thermometer at 6 hours (the internal temperature should be 165 degrees F). Remove the turkey breast from the slow cooker and allow it to rest.

    Strain the liquid from the slow cooker into a bowl. You will want about 2 cups of liquid for the gravy. If you are short, make up for it with the chicken broth. Melt the butter in a saucepan over medium heat. Add the flour and whisk to combine. Add in the strained slow cooker liquid and chicken broth, a little at a time. Whisk while cooking until the mixture has become somewhat thick. Season with salt and pepper. Serve with the turkey beast.




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