Recipes for Cooking Turkey Breast
If you don´t have an oven or the time to bake a turkey follow this simple recipe.
Easy Turkey Breast in the Slow-Cooker
Turkey breast
6 carrots
A mixture of oregano, black pepper, powdered onion and garlic, and salt.
Cook for 9 hours.
Cut and enjoy!
Sophisticated Turkey Breast in the Slow-Cooker
Ingredients
2 kg (1 to 4 lb) turkey breast with skin (preferably bone), fresh or thawed
1 head garlic, cut in half horizontally
1 onion, with peel and cut in half
5 sprigs fresh thyme or 2 teaspoons dried thyme
For the dressing:
1½ teaspoon garlic powder
1½ teaspoon onion powder
1 teaspoon paprika
2 teaspoons salt
1 teaspoon black pepper
1½ tablespoon olive oil
For the sauce:
2 cups (470 ml) chicken broth or turkey cooking juice
4 tablespoons (50 g) butter
¼ cup (30 g) flour
salt and pepper to taste
1. Prepare the dressing
Place the dry ingredients in a small bowl and mix with a little oil until they are incorporated. The dressing contains tasty ingredients (such as onion and garlic powder) and paprika, which will give the turkey breast a little color while cooking. To make the dressing, mix the following ingredients: 1½ teaspoon garlic powder, 1½ teaspoon onion powder, 1 teaspoon paprika, 2 teaspoons of salt, 1 teaspoon black pepper, and 1½ tablespoon olive oil.
2. After drying, rub the turkey with the dressing
Remove a defrosted turkey breast from the package. Dry it with a paper towel with small pats, then, smear it with the dressing. Extend it to the sides and top of the turkey with the help of your hands or a pastry brush.
3. Place the garlic, onion, and thyme in the slow cooker
Cut a head of garlic in half, horizontally and put it in the slow cooker with the cut-side down. Take an unpeeled onion and also cut it in half. Place it in the pot with the cut-side down. Add 5 sprigs of fresh thyme or 2 teaspoons of dried thyme.
4. Cook the turkey breast
Spread the breast seasoned directly on the garlic, onion, and thyme at the bottom of the slow cooker. The garlic and onion should raise the turkey so that it will not touch the bottom. Adjust the temperature of the pot at a low level and let it cook for 6 to 7 hours.
5. Prepare the sauce while the turkey rests
Melt 4 tablespoons (50 g) of butter in a medium saucepan over medium heat. Add ¼ cup (30 g) of flour and let it cook for a minute. Pour ½ cup of the turkey cooking juice gradually and beat continuously to prevent lumps from forming. Continue adding juice. The sauce will thicken as it cooks. Taste and season with salt and pepper to taste.
6. Toast the skin on the grill
Turn the grill up high and make sure that the rack is well down so that the turkey can enter the oven. If possible, try to locate it 30 cm (12 inches) below the grill. Place the turkey on a plate or solid baking dish and put it on the rack. Let it roast for 3 to 5 minutes.
Cut, serve, and enjoy!
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