Try this Slow Cooker Turkey Breast recipe, or contribute your own.
- salt and pepper to taste
- 1 teaspoon onion powder
- 1 head of garlic
- freshly ground pepper
- 1 teaspoon sweet paprika
- 1 large turkey breast on the bone
- 1 medium sized yellow onion
- 1-2 lemons (1 is enough but i put 2 as mine were very small)
- 5 strings of fresh thyme
- 3 sprigs of fresh rosemary
- 1/2 tablespoon of salt
- 1 teaspoon dry garlic powder
- 1 tablespoon of extra virgin olive oil
- 1/3 o a 1/2 cup of milk
- 1-2 tablespoons of corn starch
- Carbohydrate 0.342729375 g
- Cholesterol 0 mg
- Fat 0.0702253125 g
- Fiber 0.214275007992983 g
- Protein 0.0856246875 g
- Saturated Fat 0.01168528125 g
- Serving Size 1 1 Serving (5g)
- Sodium 1762.74258426769 mg
- Sugar 0.128454367007017 g
- Trans Fat 0.00694218750000001 g
- Calories 2 calories
Step-by-step
- Cut your garlic head in a half
- Cut onion in 4 large pieces
- Cut lemons in half
- Add all of the above to the bottom of the slow cooker, reserving a half of lemon
- Place the turkey breast on top of the garlic, onion and lemon
- Sprinkle the top with the spices: salt, pepper, garlic powder, onion powder and paprika
- Spoon over Extra Virgin Olive oil on top of the turkey and half the lemon.
- Bundle up the herbs and add to the slow cooker
- Cover and cook on low for 7-8 hours
- Once the turkey is done, you can take it out along with all the veggies, herbs and lemons.
- The juice will contain fat on the top - remove it so the gravy is not too heavy
- Pour the juice in a small saucepan
- Bring it to boil
- In a cup mix together milk with corn starch
- Add to juice and cook until thickened up.
Undersalting poultry before long cooking results in bland meat because sodium requires hours to penetrate dense muscle tissue. Aromatics like garlic and yellow onion release sulfur compounds during extended moist heat exposure, mellowing harsh raw edges while infusing the surrounding liquid. Paprika contains fat-soluble carotenoids that transfer color and earthy warmth directly into the olive oil drizzle.
Gravy Mechanics and Starch Control
Cornstarch requires thermal energy to gelatinize properly, typically reaching full thickening capacity at 203 degrees Fahrenheit. Combining milk with starch before introducing it to boiling liquid prevents clumping, as cold starches disperse evenly without forming protective protein gels around individual granules. Skimming surface lipids from the pan juices guarantees the final sauce coats food smoothly without appearing greasy.
- Separating fat: Use a wide spoon or chill the liquid 20 minutes until the fat solidifies.
- Slurry ratios: Whisk 1 tablespoon cornstarch with 1/3 cup cold milk to prevent lumps.
- Boiling point: Ensure the saucepan reaches a rolling boil to activate thickening properties fully.
