There are only eight days until the aroma of roasting turkeys are wafting from our ovens. My family could happily eat turkey year-round. Give me two pieces of whole wheat breads, a small schmear of mayo and some cranberry sauce... it's my favorite brown bag lunch to bring to work.
It always seems that leftover turkey breast (my favorite) is the first to disappear. I find myself longing for more turkey. Then, there are some fine folks whose families are all grown, and maybe moved far away. Or, sometimes, people choose to go out for dinner, or are dinner guests? There are not leftovers!
Well, American's Test Kitchen has a recipe in a cookbook I've been using a lot, as of late. It's called "America's Test Kitchen Slow Cooker Revolution". I love the idea of slow cooker turkey!
The prep work didn't take long. I coarsely chopped one carrot, one medium onion and a stalk of celery, garlic cloves, and added it to a skillet with melted butter. They were cooked until lightly browned, then flour is added and cooked until golden brown.
Make Ahead Turkey Gravy".
Grilled Turkey (which is also a great way to free up a single oven).
There are a couple of side notes: When buying a turkey breast, read the label carefully. There is a well-known brand that brines their turkey breasts in a saline solution, along with other ingredients I cannot pronounce. Watch your salt seasoning, carefully! That's why I use low-salt chicken broth, and I will only buy a turkey breast that has not been brined or pre-seasoned.
I've heard that if your turkey breast is too big for the slow cooker lid to fit, you can wrap the slow cooker with aluminum foil-- across and the in the other direction, and tuck it underneath. I've read comments that this has been successful.
Here's the printable recipe card: