fresh herbed turkey breast

August 4, 2010

I went to Mac’s for happy hour and had wings and a salad. So, I didn’t come home and make the salmon like I’d planned. I’ll do that later.

Here’s a recipe I made this summer. It was very tasty.

Fresh Herbed Turkey breast
Crockpot Best Loved Slow Cooker recipes, pg 164

2 T butter, softened
¼ cup fresh sage, minced
¼ cup fresh tarragon, minced
1 clove garlic, minced
1 tsp black pepper
½ tsp salt
1 split turkey breast, about 4 pounds
1 ½ T cornstarch

Thaw the turkey breast (if frozen), remove skin. Combine butter, sage, tarragon, garlic, pepper and salt. Rub mixture all over turkey.

Place in the slow cooker, cover. Cook 8-10 hours on low, or 4-5 hours on high.

Transfer turkey to a platter, cover with foil to keep warm. Turn the crock pot to high, add the cornstarch to thicken the cooking liquid. When thick and bubbly, pour over the turkey. Slice and serve.

How I did it: I couldn’t find a turkey breast so I used a turkey roast. Mistake. I should have just used turkey cutlets instead. The flavor was terrific. I don’t use cornstarch, so I transferred the sauce to a small frying pan and brought to a simmer to reduce the liquid by half.