Recipe: Old-Fashioned Turkey Breast with Pan Gravy (crock pot)

OLD-FASHIONED TURKEY BREAST WITH PAN GRAVY

"Cooking turkey in a slow cooker is so easy it is almost what we would call a no-brainer: Load up the crock with the ingredients and turn it on. Turkey is lean and tasty and no longer needs to be relegated to Thanksgiving. Here, we cook the breast in a simple braising liquid, which keeps it moist, and serve it with flavorful gravy made from the juices. If you have a second slow cooker, consider making a stuffing for a festive accompaniment."

COOKER:
Medium or large round or oval

SETTING AND COOK TIME:
HIGH for 5 to 7 hours; turkey breast added after first hour

1 (15.5 ounce) can chicken broth
2 1⁄4 cups water, divided use
2 ribs celery, cut into large pieces
1 medium-size onion, coarsely chopped
1⁄4 cup (1⁄2 stick) unsalted butter, cut into pieces
1 teaspoon salt-free dried mixed-herb seasoning, such as Mrs. Dash or other salt-free blend
1 (5 to 6 pound) bone-in whole turkey breast, rinsed and patted dry
1⁄4 cup instant flour, such as Wondra
2 to 3 tablespoons Madeira, to your taste
Salt and freshly ground black pepper to taste

Combine the broth, 2 cups of the water, the celery, onion, butter, and herb seasoning in the slow cooker.

Cover crock pot and cook on HIGH until it simmers, about 1 hour.

Add the turkey, skin side down, cover, and continue to cook on HIGH for an additional 4 1⁄2 to 6 hours. Turkey is done when an instant-read thermometer inserted into the center registers 170 to 180 degrees F.

When the turkey is cooked, transfer it to a platter, cover with aluminum foil, and let stand for 10 minutes before carving.

Meanwhile, to prepare the gravy, strain the liquid left in the cooker through a cheesecloth-lined colander; press to squeeze the juice from the vegetables and discard the vegetables. Skim off the fat with a spoon. Pour the liquid into a large non- stick skillet and bring to a boil over high heat.

In a small bowl, whisk together the flour, the remaining 1⁄4 cup water, and the Madeira until the flour dissolves. Pour this slurry into the hot broth, stirring constantly until the gravy is thick and bubbly. Add salt and pepper. Serve with the hot sliced turkey.

Makes 8 servings
Used by permission to Recipelink.com from Harvard Commons Press
Adapted from source: Not Your Mother's Slow Cooker Recipes for Entertaining by Beth Hensperger and Julie Kaufmann