Slow Cooker Turkey Crown
This slow cooker turkey crown breast is hassle free, economical to cook and so moist and juicy with the cooking liquid making an amazing gravy.
Equipment
- low cooker - crock pot with 3.5 litre or 5.3 pint capacity
- blender
- Frying pan / skillet
- Sharp knife
- Chopping board
- Wooden spoon
- Saucepan
- Slotted spoon
- kitchen towel
- Aluminium foil
Ingredients
- 2.2 kg turkey crown
- 400 ml chicken stock
- 1 teaspoon tarragon dried
- 1 carrot large
- 1 onion
- 2 sticks celery
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 teaspoon butter
Instructions
- Preheat the slow cooker on the HIGH setting.
- Peel the carrot and onion, wash the celery, and trim the ends.
- Chop the vegetables into small pieces.
- Heat the oil in a frying pan and cook the vegetables over a low to medium heat for 5 minutes, stirring occasionally.
- Transfer the vegetables to the slow cooker with a slotted spoon.
- Pat the turkey dry with kitchen paper and season the breast.
- Add the butter to the pan over a medium heat and brown the turkey breast for a few minutes,
- Put the turkey on top of the vegetables in the slow cooker.
- Add the stock and tarragon to the pan and bring to the boil. Use a wooden spoon to loosen any bits stuck to the pan.
- Pour the hot stock around the turkey.
- Cook the turkey for 4 hours, or until the juices run clear.
- Let the turkey rest for 20 minutes on a plate, covered loosely in foil.
- Skim off any fat from the surface of the mirepoix stock, then transfer the liquid to a blender and process until smooth.
- Transfer the gravy to a saucepan and season to taste.
- Warm the gravy over a medium heat to serve.
Nutrition
Calories: 511kcalCarbohydrates: 8gProtein: 74gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 198mgSodium: 964mgPotassium: 147mgFiber: 1gSugar: 2gVitamin A: 1724IUVitamin C: 2mgCalcium: 16mgIron: 0.3mg
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