This rosemary seasoned turkey breast is prepared in the slow cooker. Drizzled with a homemade gravy and served alongside carrots, new potatoes and onion--it's a good reminder that turkey's not just for holidays!
Ingredients:
1 teaspoon dried rosemary, crushed
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon dried thyme, crushed
¼ teaspoon ground pepper
1 (2 3/4 to 3 1/4 pound) turkey breast half with bone, skinned
1 tablespoon vegetable oil
1 ¼ pounds new potatoes, halved
8 medium carrots, peeled and cut into 2- to 3-inch-long pieces
1 large onion, cut into 1/2-inch wedges
¼ cup reduced-sodium chicken broth, for cooking
¼ cup reduced-sodium chicken broth, for gravy
¼ cup all-purpose flour
ground pepper
Directions:
Combine rosemary, salt, garlic powder, thyme and pepper in a small bowl. Rub over turkey breast. Brown turkey breast on all sides in a very large skillet in hot oil over medium heat. Lightly coat the inside of a 6-quart slow cooker with cooking spray. Place potatoes, carrots, onion and 1/4 cup broth in prepared cooker. Top with turkey.
Cover; cook on Low for 9 hours or on High 4 1/2 hours.
Remove turkey and place on cutting board. Cover turkey loosely with foil and let stand for 15 minutes. Meanwhile, using a slotted spoon, transfer vegetables to a serving platter; keep warm.
For gravy, strain cooking liquid into a 2-cup measure. Add enough additional broth to equal 1 3/4 cups. Whisk together 1/4 cup cold broth and the flour in a medium saucepan until smooth; whisk in remaining broth mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with pepper.
Cut turkey meat off the bone. Slice turkey and serve with vegetables and gravy.
