CROCK POT TURKEY BREAST

By á-46

Ingredients

• 1 1 1 large onion, quartered
• 1 to 7 1 to 7 (5 to 7 pound) bone-in whole turkey breast with skin
• 3/4 3/4 3/4 cup low sodium chicken broth
• 2 2 2 bay leaves
• 1 1/2 1 1/2 1/2 teaspoons kosher salt, plus more for the gravy
• 2 2 2 teaspoons garlic powder
• 2 2 2 teaspoons onion powder
• 1 1 1 tablespoon dried thyme
• 1 1 1 tablespoon dried rosemary
• 1 1 1 tablespoon dried sage
• 1 1 1 tablespoon cornstarch
• to ground black pepper, to taste

Preparation

Step 1

Place the onion, turkey breast (breast side down), broth, and bay leaves in a 6-quart slow cooker. Sprinkle with the salt, garlic powder, onion powder, thyme, rosemary, and sage. Cover and cook on low for 5 to 6 hours, or until the internal temperature reaches 160°F.

Carefully transfer the turkey to a carving board and loosely tent with foil while preparing the gravy.

Strain the liquid in the slow cooker into a saucepan. Let it settle for five minutes then skim the fat from the surface. Bring the gravy to a simmer and cook for 8 minutes, stirring often, until slightly thickened. In a small bowl combine the cornstarch with 2 tablespoons cold water and stir into the gravy. Simmer for another 2 minutes, stirring, until thickened completely. Taste and season with salt and pepper if needed.

Remove the skin and discard before carving the turkey into slices. Serve alongside warm gravy.