The holidays are in full swing and the best time to bake and cook is right now. Family and friends enjoy nothing more but to have delightful memories and delicious food to treasure each holiday :) Well today I am going to give you my recipe for A Herb Breast of Turkey Roast prepared in the slow cooker. Cooking this turkey in the slow cooker is a great alternative to roasting a turkey in the oven, always comes out juicy and tender. Let get started...
3lbs Boneless Breast of Turkey Roast, thawed
3/4 cup white wine
1/2 cup low sodium chicken broth
2 sprigs of rosemary
2 sprigs of oregano
(optional, I had oregano available in my herb garden so I used it)
3 sprigs of thyme
1/2 red onion, cut into wedges
2 stalks of celery, cut into 3 sections
3 carrots, cut into 3 sections
4 garlic cloves
1/2 tsp nutmeg
1/8 to 1/4 tsp sage (or fresh sprigs)
kosher salt and fresh ground pepper to taste
First, pour white wine and chicken broth into the slow cooker. Add turkey roast and place skin side up.
Next, rub the top of the turkey with nutmeg, sage, salt and pepper.
Last, add all the fresh vegetables, garlic and herbs around the turkey.
Cover and cook on low 8 hours until the internal temperature of the turkey reaches 170.
After 4 hours, check temperature at center, ends and near top for food safety. Turkey must reach 140 degrees within 4 hours.
When ready to serve remove turkey from slow cooker and strain the broth. Serve broth over sliced turkey. The turkey is so tender I couldn't even get full slices on the plate in this photo!