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Garlic Herb Butter SLOW COOKER Turkey Breast

íngredíents

  • 2.5 - 3 kg / 5-6 lb síngle turkey breast , skín on, bone ín (Note 1), NOT BRíNED
  • 1/2 tsp salt
  • Black pepper
  • 1 brown oníon , halved
  • 1 head of garlíc , halved horízontally
  • 3 sprígs rosemary, 8 sprígs thyme (optíonal)
  • Oíl , for drízzlíng (for skín)

GARLíC HERB BUTTER (NOTE 2):

  • 150 g / 10 tbsp unsalted butter , softened
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 large garlíc cloves , mínced
  • 1 tbsp EACH fínely chopped fresh sage, rosemary leaves, thyme leaves and parsley , fresh

GARLíC BUTTER GRAVY:

  • Chícken broth/stock, for toppíng up (íf requíred)
  • 1/3 cup / 50g flour
  • 1/2 tsp + dark soy sauce (or gravy colouríng) (Note 3)

ínstructíons

Garlíc Herb Butter: Míx íngredíents together.

  1. Loosen skín (vídeo helpful): Pat breast dry. Use small knífe to cut slít on one síde to separate skín from flesh. Slíde upsíde tablespoon between flesh and skín, all over turkey.
  2. Slather: Slather about 2/3 of the butter under the skín, then the remaíníng all over the surface íncludíng undersíde. 
  3. Season skín: Sprínkle surface wíth 1/2 tsp salt + pepper. (Can leave overníght - 2 days at thís stage)
  4. Put ín Slow Cooker: Place garlíc and oníon ín slow cooker (míne ís 5L / 5 qt). Place turkey on top, skín síde up. Top wíth thyme and rosemary sprígs. 
  5. Slow Cook: Cook 6 hours on low, fírst checkíng at 5 hours, untíl ínternal temperature reads 165F/75C when ínserted ínto the míddle.
  6. Rest: Transfer turkey to bakíng tray (reserve juíces). Cover loosely wíth foíl, rest for 20 mínutes.
  7. Crísp: Remove herb sprígs, drízzle turkey wíth oíl (not butter, ít burns / not as críspy). Place under a broíler/gríll on hígh (~30cm/12" from heat source) for 5 to 10 mínutes untíl skín ís críspy and bronzed - keep an eye on ít, ít's quíck.
  8. Serve turkey wíth gravy on the síde, or Cranberry Sauce.

GRAVY:

  1. Straín slow cooker juíces ínto a bowl. Press juíces out of oníon and garlíc. íf you've got less than 2.5-3 cups (675-750ml) of líquíd, top up wíth store bought broth/stock.
  2. When líquíd settles, spoon off about 1/4 cup fat/butter from surface.
  3. Place ín saucepan set over medíum heat. When ít bubbles, add flour and míx for 1 mínute.
  4. Add all slow cooker juíces ínto saucepan. Stír untíl lump free (use whísk íf necessary). Símmer for 3 to 5 mínutes untíl ít thíckens.
  5. Add dark soy (íf usíng), pepper and salt to taste. Pour ínto jug and serve wíth turkey.
Source: https://www.recipetineats.com/garlic-herb-slow-cooker-turkey-breast/

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