- 1/2 of a fresh turkey breast in bone
- 1 cup(s) yellow onion, chopped
- 2 small garlic cloves, minced
- 1 tsp(s) dried sage
- 1 tsp(s) dried thyme
- 1 (14.5oz) can(s) chicken stock (2 cups)
- 1-2 small fresh sprigs of rosemary (if not, 1/2 tsp dried rosemary)
- 1/8 cup(s) fresh lemon juice (save the rest of the lemon for garnish)
- black pepper
Tips and Suggestions
Display with lemon slices and cranberries.
Consider saving the liquid left in the slow cooker and make into a gravy. Here is how:
In a small pot or pan, create a 'roux' by whisking together 2 Tbsp oil and 2 Tbsp flour over medium heat for one minute.
Slowly whisk in about 1 cup of liquid from the slow cooker. Continue whisking until gravy thickens. Season with salt and pepper.
You will need a 2-qt. slow cooker. If you bought a whole turkey breast, split in half, leaving skin on, and freeze 1/2 of it for another time.
Add 1/2 of of the chopped onion and garlic to the bottom of your slow cooker.
Rub a bit of butter on each side of the turkey breast. Add sage, thyme and black pepper to each side. Place breast side down in the slow cooker.
Add the remaining onion and garlic to the top of the turkey. Next add both and drop in small sprig(s) of rosemary. If you don't like a lot of rosemary, stick with one small sprig. Fresh rosemary can dominate a dish if too much is used.
Cook on high for an hour then, switch to low setting. Check temperature of turkey after 3 hours. Ideal temp is 180. Any higher and you are at risk for a dry turkey.
Once your temp reaches about 178, remove from the slow cooker and allow to rest, as it continues to go up an additional 2 to 3 degrees.
Discard the rosemary sprig and remove the bone and slice. Enjoy!