I need to think up a menu.
This is delicious although you can't use the flour obviously.
* Exported from MasterCook *
BEST-EVER TURKEY BREAST
Recipe By :175 Essential Slow Cooker Classics by Judith Finlayson (Robert Rose)
Serving Size : 4 Preparation Time :0:00
Categories : crock pot poultry
Amount Measure Ingredient -- Preparation Method
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2 slices bacon
2 pound turkey breast -- skin-on (1 to 1.4 kg) (2 to 3)
2 tablespoons brandy -- (30 ml) or cognac (optional)
2 onions -- finely chopped
4 carrots -- peeled and diced
4 stalks celery -- diced
2 cloves garlic -- minced
1 teaspoon ground sage -- (5 ml)
6 whole cloves -- or allspice
1 teaspoon salt -- (5 ml)
1/2 teaspoon Black Peppercorns -- (2 ml) Cracked
1/4 cup all-purpose flour -- (50 ml)
3/4 cup dry white wine -- (175 ml) or chicken stock
In a skillet, bacon over high heat until crisp. Remove from pan and drain on paper towel. crumble and set aside. Drain all but 2 tablespoons (30 ml.) fat from pan.
Add turkey to pan and brown on all sides. Turn skin side up and sprinkle with brandy, if using. Ignite, stand back and wait for flames to subside. Transfer to slow cooker stoneware.
Reduce heat to medium. Add onions, carrots and celery to pan and cook, stirring, until vegetables are softened about seven minutes. Add garlic, sage, cloves, salt and peppercorns and cook, stirring, for one minute. Sprinkle flour over mixture and cook stirring for one minute. Stir in reserved bacon and wine and cook, stirring, until mixture is thickened.
Spoon sauce over turkey breast. Cover and cook on low for 6 hours or on high
for three hours until turkey is tender and no longer pink inside or an instant read meat thermometer reads 170 F (75 C).
Transfer turkey to a warm platter, spoon sauce over and serve piping hot with roast or mashed potatoes, Brussels sprouts and cranberry sauce.
Makes four to six servings
Source:
"the st. catharines standard newspaper"
S(mc formatted by):
"chef dave"
Copyright:
"wednesday october 3 2007"
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Per Serving (excluding unknown items): 509 Calories; 18g Fat (35.1% calories from fat); 49g Protein; 27g Carbohydrate; 8g Dietary Fiber; 135mg Cholesterol; 793mg Sodium. Exchanges: 1 Grain(Starch); 6 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat.
NOTES : Tip: This recipe uses a skin-on bone-in turkey breast. The skin helps to keep the turkey moist. If using a skinless rolled turkey use any extra fat left over from the bacon to ensure it is well basted.
