Slow Cooker Turkey Breast
serves 4 – 6
3 – 6 lb turkey breast
1/2 cup chicken stock
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon paprika
1/2 teaspoon white pepper
salt and pepper to taste
In a small bowl, combine your spices. Pat your turkey breast dry with a paper towel, rub with the spice mixture, and place in your slow cooker. Pour the chicken stock around the turkey. Cook on low, 6 – 7 hours.
The skin will not crisp in the slow cooker. If you’d like crispy skin, you can broil the turkey on a broiler-safe pan in the oven for 3-5 minutes.
You can separate and discard the fat from the juice in the slow cooker, season with salt and pepper to taste, and serve with your turkey, or use it to make a dairy-free gravy.
I like my turkey with a “stick-to-your-ribs” thick gravy:
I had about 1 1/2 cups of juice after cooking. In a small saucepan I melted 1 tablespoon of dairy-free spread, then whisked in 1 tablespoon of flour. I cooked that for about 4 minutes, stirring constantly, then slowly whisked in the juices from the turkey. Bring to a boil, season with salt, pepper, and some freshly chopped parsley. Note: If you’d prefer, you can also thicken you gravy with a cornstarch slurry rather than this flour roux.
I completed the meal with pre-peeled and cut butternut squash, which I boiled and mashed with salt, pepper, and a bit of maple syrup, and some steamed green beans.
