Rosemary Turkey Breast with Mashed Potatoes & Cranberry Gravy

By lorik

Bone in turkey breasts are often sold frozen. You'll need about two days to thaw the turkey in the refrigerator.

Ingredients

• 2 1/2 lbs russet potatoes, peeled and quartered (5-6 potatoes)
• 6 cloves of garlic
• 1 Tbsp minced fresh rosemary
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 4 Tbsp oil, divided
• 4-5 lb bone in turkey breast, or 2 breast halves (2-2 1/2 each)
• 4 cups low sodium chicken broth
• 1/2 cup half and half
• 1 tsp minced fresh rosemary
• 1 cup dried cranberries
• 1/4 cup all purpose flour
• 1/4 cup cold water or broth
• Salt and pepper to taste

Preparation

Step 1

Place some of the potatoes in the bottom of a 6 to 7 quart slow cooker.

Puree garlic, 1 Tbsp rosemary, 1/2 tsp salt, 1/4 tsp pepper, and paprika in a mini food processor. Add 2 Tbsp olive oil; process until a paste forms.

Using your fingers, loosen skin on turkey breast. Spread 2 Tbsp paste on meat. Pull skin back over meat, securing with toothpicks if needed; season with salt and pepper.

Heat remaining 2 Tbsp olive oil in a skillet over medium high heat. Sear turkey until golden, 2-3 minutes per side; transfer to slow cooker. Spread any remaining paste over turkey. Arrange remaining potatoes around turkey; add 4 cups broth. Cover; cook on high heat setting for 3-4 hours or on low heat setting for 4-5 hours. Remove turkey; cover with foil. Transfer potatoes to a pot on medium heat; stir 1 minute to dry. Add half and half and 1 tsp rosemary to potatoes; mash and set aside.

Transfer 2 cups liquid from the slow cooker to a saucepan, add cranberries. Bring to a boil, then reduce heat until liquid simmers. Combine flour and cold water (or broth); whisk into liquid. Simmer gravy until thickened, 5 minutes. Season with salt and pepper.

Serve sliced turkey with mashed potatoes and gravy.