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   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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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