Oven too crammed for all your holiday dishes? Don’t worry, Louisa Clements has another way to do up the turkey.
Louisa Clements / LivingLou.com
Who says your oven has to be big enough to cook a turkey? If you’ve got a slow cooker, you’re set for a turkey dinner.
The solution to only having one oven! This turkey breast is made in the slow cooker, freeing up your oven for other holiday dishes.
Ready in 6 hours, 20 minutes
Prep time: 10 minutes
Cook: 6 hours, 10 minutes
2 Tbsp canola oil
1.8kg (4 lbs) bone-in turkey breast
6-8 fresh sage leaves
1 1/2 tsp salt
1/2 cup no-salt chicken broth
2 Tbsp white wine
2 Tbsp butter, cubed
Loosen skin of turkey breast: slide fingers underneath, careful not to tear the skin and arrange sage leaves. Season all over with salt and pepper.
Heat canola oil in a large frying pan over medium-high heat. Sear turkey, skin side down for 2-3 minutes per side.
Transfer to slow cooker insert. Reduce heat to low, add chicken broth and white wine, scraping brown bits off the bottom of the pan with a wooden spoon. Cook for 2 minutes.
Pour broth mixture over turkey. Arrange cubed butter over turkey. Cover and cook on low for 4 1/2-6 hours or until an instant read thermometer reaches 165F.
Remove and let rest for 10 minutes, then thinly slice. (Reserve the bones for homemade turkey broth).
To make a simple pan sauce: Strain liquid from the slow cooker, boil in a small saucepan until reaching desired thickness, about 12-15 minutes.
Notes: This recipe can be scaled down. I’ve made this recipe with a 2lb turkey breast for 4-5 hours on low; alter amounts of sage (3-4 leaves) and salt (3/4 tsp to 1 tsp).
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