K, before we get to talking about this yummy and easy turkey, I need your help! My daughter really likes to throw her cup and food on the floor which is typical of a toddler but we have carpet in our dinning area (not the best design for an apartment). When I catch her, I say “No, no, no!” and begin to take away all her food and clean her up. My goal was to have her not throw things on the ground but instead she just learned to imitate me. She’ll toss her food, look me in the eyes, and say “no, no!” while pointing and then smile. She’s actually kinda cute when she does it but the mess is not. Do I just lay an ugly tarp on my floor or does anyone have some great tricks?
Thanksgiving is just a few days away! If you aren’t planning on having a huge crowd but still want a moist and tender turkey then this is the perfect recipe for you! You just take a 5-6 pound bone-in turkey breast and throw it in the crock-pot (you can’t really go bigger or it won’t fit) for 5 hours.
I decided to take the skin off because I don’t eat it anyway and this way I still get the yummy spice flavors because it’s rubbed directly on the meat. Plus, it’s lower fat/calories without the skin.
When the turkey is done you can make gravy with the broth. The gravy is amazing because it has all the yummy flavors from the spices rubbed on the the turkey. It tastes great on the turkey, mashed potatoes, and stuffing. Don’t forget to make these Crescent Rolls and Sweet Potato Casserole to have on the side with your feast!
Slow Cooker Turkey Breast and Gravy
- 1 bone-in turkey breast 5-6 pounds, remove the skin
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon seasoned salt
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon pepper
- 1/2 cup water
- 1 stalk celery
- 1/4 onion wedge
For the gravy:
- 1 1/4 cups turkey drippings
- 1/2 cup cold water
- 4 tablespoons flour
Combine all the spices together in a small dish.
Rub the oil all over the turkey breast and then sprinkle with the spice mixture.
Place the turkey in the bowl of the slow cooker with the water, celery stalk, and onion wedge.
Cook on low for 5-6 hours until tender. Remove meat from bone and slice.
For the gravy:
Whisk the cold water and flour together in a glass or small bowl and set aside (make sure there are no lumps. I recommend pouring it through a mesh strainer).
Discard the celery and onion and strain the turkey drippings from the slow cooker into a sauce pan and bring to a low simmer over medium heat.
Stream in the flour mixture while whisking. Continue to cook while mixing until thickened to desired thickness. If it gets too thick or tastes too salty just add a little water.
Recipe Source: Slightly adapted from Taste of Home