I am cooking this right now and it smells amazing!
Another recipe for your crock pot…it’s like someone else made supper for you!
I used a 2 – lb boneless, skinless Turkey Breast, but use what you like, a small whole turkey, pieces, even chicken if you prefer – just adjust your ingredients and cooking time for based on pounds. As always if you don’t have certain spices or ingredients, change them up a bit. I like fresh herbs, but I only had dried today. Be creative, you can’t mess this up.
- 2 – lb boneless, skinless Turkey Breast
- about 32 oz Vegetable Broth (or chicken broth, homemade or store bought, I’m thinking of trying Roasted Red Pepper Broth next time)
- 1 Red Onion, sliced
- 1 Apple sliced
- 1 Orange sliced
- 1/8 tsp Dried Sage or 1 tbsp Fresh Sage (chopped) I go easy on sage, a little bit goes a long way
- 1 tsp Dried Rosemary or a couple of branches of Fresh Rosemary, I love using Fresh Rosemary…yum!
- 1/2 – 1 tsp Sea Salt
- 1 tsp Fresh Ground Pepper
- about 1/2 tsp Paprika
- Place the Turkey in the bottom of the crock pot.
- Pour the Broth over the turkey, the liquid should almost cover the meat.
- Add the sliced Red Onion, sliced apples and sliced Oranges.
- Sprinkle the Sage, Rosemary, Sea Salt & Pepper over the turkey.
- Use a spoon to gently push all ingredients under the liquid. (They’ll come back out, but this is just to get the broth over everything.
- Put the lid on and walk away.
- This can be set on low for 8-10 hours.
- I put it on high for an hour and then turned it to low for 5-6 hours. You know your crock pot, if you don’t, set on low for 8-10 hours.
- If you use a whole Turkey or Chicken then meat will fall of the bones.
- After it’s finished remove the turkey.
- Strain the liquid into a saucepan.
Make gravy…2 methods
- Bring the liquid to a boil
- In a shaker or with a fork mix together 2/3 cup cold water and 1/3 cup flour.
- Slowly whisk into the boiling broth to desired thickness, reduce heat.
- Make a Rue 2 tbsp room temperature butter combined with 2 tbsp flour.
- Combine together with a spoon or your fingers and then drop small bits into the boiling broth and whisk until thickened and thoroughly combined.
The Rue makes a better gravy in my opinion, but both work.