MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Turkey Breast W/Lemon-Garlic Gravy
Categories: Poultry, Herbs, Vegetables, Sauces
Yield: 6 servings

MMMMM--------------------------BUZZARD-------------------------------
1 1/2 tb Coarse kosher salt
1 1/2 tb Dried thyme
1 1/2 tb Dried rosemary
1 tb Onion powder
1 tb Sweet paprika
1 tb (packed) light brown sugar
Fresh ground black pepper
7 lb Bone-in/skin-on whole turkey
- breast
2 Carrots; scrubbed
1 lg Onion; sliced in 3 or 4
- thick rings
1 lg Garlic head; halved
- crosswise
4 tb Unsalted butter; softened

MMMMM---------------------------GRAVY--------------------------------
Chicken or turkey broth or
- stock: if necessary
1 tb Unsalted butter
2 tb All-purpose flour
Juice of 1 lemon
Freshly ground black pepper

Prepare the turkey: Combine the salt, thyme, rosemary,
onion powder, paprika, brown sugar and several generous
grinds of black pepper in a small bowl. Stir to combine.
Pat the turkey breast dry and put it in a very large
bowl. (Remove and discard the pop up thermometer if
there is one.) Coat the meat all over with the salt
mixture, including the bone and under the skin. (Gently
slide your fingers under the skin to loosen it and
generously season the meat underneath.) Arrange the
turkey skin-side up in the bowl and refrigerate
uncovered overnight (8 to 12 hours).

Remove the turkey breast from the refrigerator about an
hour before you’re ready to cook. Put the carrots, onion
and garlic (don’t worry if it falls apart) in the bottom
of a 6- to 8-quart slow cooker. Put the turkey on top,
skin-side up. Smear the softened butter under the skin
of the turkey (don’t worry about being even or neat).
Cook on low until the thickest part of the turkey just
registers 155 degrees on an instant-read thermometer.
Depending on your slow cooker and the size of your
turkey breast, this will take between 4 and 6 hours.
(Start checking the temperature at the thickest part of
the breast at around 3 hours and 45 minutes, so that you
can get a sense of how quickly it is cooking.)

Using tongs, pull the turkey breast out of the slow
cooker and put it on a sheet pan. If the turkey is done
much sooner than you are ready to eat, tent it with foil
and let it sit at room temperature before proceeding
with the recipe.

Position a rack about 8 inches from the broiler heat
source (farther than usual) and turn the broiler on
high. Broil the turkey to brown and crisp the skin,
checking and rotating it every 3 minutes, for 6 to 9
minutes total.

Let the turkey rest for at least 10 minutes.

Meanwhile, prepare the gravy: Using tongs or a slotted
spoon, remove and discard the onion and carrots from the
slow cooker. Squeeze the soft garlic out of the papery
skins into the drippings, and discard the skins. Pour
the drippings and garlic into a liquid measuring cup. If
you don’t have 2 cups of drippings, add chicken or
turkey broth to make up the difference.

In a large skillet, melt the butter over medium-high
heat. Add the flour and whisk to combine into evenly
moistened, sizzling crumbles. Pour in the 2 cups of
turkey drippings and bring to a simmer, whisking, until
the gravy is thick enough to coat a spoon, about 3
minutes. Squeeze in the lemon juice and smash the garlic
bits with a fork; season with black pepper to taste.
(This gravy is rustic with garlic bits — if you’d prefer
it smooth, strain it through a fine sieve before
serving.)

Carve the turkey breast and serve it with the warm
gravy.

By: Sarah DiGregorio

Yield: 5 to 7 servings

RECIPE FROM: https://cooking.nytimes.com

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