Recipe: Wine-Braised Turkey Breast and Sunday Dinner Turkey Breast (Crockpot)

Wine-Braised Turkey Breast (Crockpot recipe)

1 whole boneless turkey breast (about 3 pounds)
1 medium onion, halved and thinly sliced
1/2 teaspoon thyme
1 large clove garlic, thinly sliced
salt and pepper to taste
1/4 cup Madeira wine (or use dry sherry or vermouth)
1 tablespoon honey
1 to 2 ounces dried mushrooms, such as Porcini, soaked in 1/4 cup water (I use common mushrooms well washed if the others are not available)
1 tablespoon cornstarch mixed with with 2 tablespoons cold water

Take turkey breast out of wrapping and netting, and rinse under cold water; pat dry. Place turkey breast in slow cooker/Crock Pot; add onion, thyme, garlic, salt & pepper, wine, honey, and mushrooms with soaking liquid. Cover and cook on low for 8 to 10 hours. During the last 30 minutes pour liquid into a container to skim excess fat, if desired, and return broth to pot. Stir cornstarch mixture in and continue cooking until smooth and thickened.
Serves 5 to 6.

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Sunday Dinner Turkey Breast (crockpot recipe)

5- to 6-pound turkey breast
1 stick butter OR margarine, melted
Ground pepper

Wash turkey breast thoroughly and pat dry with paper towels. Sprinkle pepper over all. (no salt)( I add salt and paprika to taste because we like our food spicy). Place in large Crock Pot. Melt butter or margarine in microwave oven and pour over turkey breast. Cover and cook on high for 6 to 7 hours, or until turkey gets brown and juices run clear when pierced with a knife. Pour the juice from the slow cooker/Crock Pot into a saucepan. Bring to boil slowly, then add a couple of tablespoons of cornstarch and some water, about 1 to 1 1/2 cups. Whisk over medium-low heat until smooth and thickened. Serves 8.