Garlic Herb Slow Cooker Turkey Breast

Name: Garlic Herb Slow Cooker Turkey Breast
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 2.5 - 3 kg / 5-6 lb single turkey breast (, skin on, bone in (Note 1), NOT BRINED); 1/2 tsp salt; Black pepper; 1 brown onion (, halved); 1 head of garlic (, halved horizontally); 3 sprigs rosemary, 8 sprigs thyme (optional); Oil (, for drizzling (for skin)); 150 g / 10 tbsp unsalted butter (, softened); 1 1/2 tsp salt; 1/2 tsp black pepper; 4 large garlic cloves (, minced); 1 tbsp EACH finely chopped fresh sage, rosemary leaves, thyme leaves and parsley (, fresh); Chicken broth/stock, for topping up ((if required)); 1/3 cup / 50g flour; 1/2 tsp + dark soy sauce ((or gravy colouring) (Note 3))

Recipe video above. Slather your turkey breast with garlic herb butter so it bastes with flavour and keeps the breast moist as it cooks in the slow cooker. Slow cooker is the easiest, safest way too cook turkey breast without brining or marinating! See here for the roasted version of this recipe. Al

⏱️ 375 menit 🔪 Persiapan: 15 menit 🔥 Masak: 360 menit 📊 Sulit ⭐ 5.0 (63) 👁️ 3 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeTin Eats

Bahan-bahan

8 porsi

2.5 - 3 kg / 5-6 lb single turkey breast (, skin on, bone in (Note 1), NOT BRINED)
1/2 tsp salt
Black pepper
1 brown onion (, halved)
1 head of garlic (, halved horizontally)
3 sprigs rosemary, 8 sprigs thyme (optional)
Oil (, for drizzling (for skin))
150 g / 10 tbsp unsalted butter (, softened)
1 1/2 tsp salt
1/2 tsp black pepper
4 large garlic cloves (, minced)
1 tbsp EACH finely chopped fresh sage, rosemary leaves, thyme leaves and parsley (, fresh)
Chicken broth/stock, for topping up ((if required))
1/3 cup / 50g flour
1/2 tsp + dark soy sauce ((or gravy colouring) (Note 3))

Langkah-langkah

Garlic Herb Butter: Mix ingredients together.
Loosen skin (video helpful): Pat breast dry. Use small knife to cut slit on one side to separate skin from flesh. Slide upside tablespoon between flesh and skin, all over turkey.
Slather: Slather about 2/3 of the butter under the skin, then the remaining all over the surface including underside. 
Season skin: Sprinkle surface with 1/2 tsp salt + pepper. (Can leave overnight - 2 days at this stage)
Put in Slow Cooker: Place garlic and onion in slow cooker (mine is 5L / 5 qt). Place turkey on top, skin side up. Top with thyme and rosemary sprigs. 
Slow Cook: Cook 6 hours on low, first checking at 4 hours to be safe, until internal temperature reads 75C/165F when inserted into the middle.
Rest: Transfer turkey to baking tray (reserve juices). Cover loosely with foil, rest for 20 minutes.
Crisp: Remove herb sprigs, drizzle turkey with oil (not butter, it burns / not as crispy). Place under a broiler/grill on high (~30cm/12" from heat source) for 5 to 10 minutes until skin is crispy and bronzed - keep an eye on it, it's quick.
Serve turkey with gravy on the side (below), or Cranberry Sauce.
Strain slow cooker juices into a bowl. Press juices out of onion and garlic. If you've got less than 2.5-3 cups (675-750ml) of liquid, top up with store bought broth/stock.
When liquid settles, spoon off about 1/4 cup fat/butter from surface.
Place in saucepan set over medium heat. When it bubbles, add flour and mix for 1 minute.
Add all slow cooker juices into saucepan. Stir until lump free (use whisk if necessary). Simmer for 3 to 5 minutes until it thickens.
Add dark soy (if using), pepper and salt to taste. Pour into jug and serve with turkey.