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Receta Slow Cooker Turkey Breast with Gravy (that almost makes itself!)
Add a photoOur family can eat turkey breast throughout the year. We especially love turkey sandwiches, so I'm glad that I found this slow cooker recipe in America's Test Kitchen's Book "Slow Cooker Revolution". A turkey breast is braised in a chicken broth liquid, with browned vegetables, thickened with a bit of flour. Adding white wine is optional, but I love the way it flavors the gravy. I adapted this recipe by using a 2-1/2 pound turkey breast, but this recipe is originally written for a 6-7 pound turkey breast. The meat turned out super moist, and the gravy was perfect!
Ingredientes
- 3 Tablespoons unsalted butter
- 1 onion, chopped medium
- 1 carrot, chopped medium (I did't peel it)
- 1 celery rib, chopped medium
- 6 garlic cloves, peeled and crushed (I only used 2 garlic cloves)
- 1/2 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup water
- 1/2 cup dry white wine (optional, but flavorful)
- 2 fresh thyme sprigs
- 2 bay leaves
- 1 (6-7 pound turkey breast, trimmed
- salt and pepper
Direcciones
- Melt butter in a 12-inch skillet, over medium-high heat. Add onion, carrot, celery and garlic and cook until onion is softened and lightly browned, 8-10 minutes.
- Stir in flour and cook until golden brown, about 2 minutes.
- Stir in 1 cup broth, scraping up any browned bits and smoothing out any lumps. Transfer to slow cooker.
- Stir remaining cup broth, water, wine, thyme springs and bay leaves into slow cooker.
- Season turkey with salt and pepper and place, skin side up into slow cooker.
- Cover and cook until turkey reaches 165 on instead-read thermometer, 5-7 hours on low*.
- Transfer turkey to cutting board, tent loosely with foil, and let rest for 20 minutes.
- Let the braising liquid settle for 5 minutes, then remove fat from surface with a large spoon.
- Strain braising liquid into a saucepan, discarding solids, and simmer until thickened.
- (You can make a slurry of 1 part cornstarch to 3 parts water (1 tablespoon to 3 tablespoons). Whisk well, so there are no lumps. Slowly add to the liquid until it thickens to your liking. Taste for seasings.
- NOTES: For my 2-1/2 pound turkey breast, mine was done in just under 3 hours. If the turkey breast is too big, to allow the lid to fit on, cover the slow cooker with aluminum foil, sealing the top tightly. You can lay 1-2 long pieces of foil, lengthwise, and 1-2 crosswise, tucking in the ends underneath the slow cooker.
- I don't recommend buying turkey breasts that have been brined in a saline solution, if possible. Otherwise, make sure you use low-sodium chicken broth, and be very careful about how much salt you add to the turkey.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1144g | |
| Calories 799 | |
| Calories from Fat 338 | 42% |
| Total Fat 38.41g | 48% |
| Saturated Fat 22.94g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 238mg | 10% |
| Potassium 1080mg | 31% |
| Total Carbs 77.37g | 21% |
| Dietary Fiber 5.8g | 19% |
| Sugars 9.33g | 6% |
| Protein 19.34g | 31% |
Comentarios
25 de Noviembre de 2014I love chicken and turkey too. Bit pricey here but when i get a chance to cook it, i do the awesome recipes. This is good. Looks nice.
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