This is a morph between the recipes of Ina Garten and America’s Test Kitchen
whole bone-in turkey breast, 5 – 6-1/2 pounds (larger won’t fit in slow cooker)
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1/2 cup dry white wine
1 carrot, peeled and left whole
1 celery rib, left whole
2 bay leaves
1/2 onion, cut in half
few sprigs of fresh thyme, optional
1/2 cup chicken or turkey broth
1/2 teaspoon or so Kitchen Bouquet, optional
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin.
Spread the prepared vegetables in the bottom of the slow cooker. They will make a rack to keep the turkey out of the liquid. Add turkey breast, skin side up. Pour the wine and broth into the bottom of the slow cooker.
Cook on low for 4-1/2 to 5-1/2 hours, until the temperature in the thickest part registers 160 degrees. Start checking at 4-1/2 hours. When the turkey is done, transfer turkey to a plate, cover with foil and allow it to rest at room temperature for at least 20 minutes.
If you want to serve with the skin on and crisp it, just run it under your broiler for a few minutes.
NOTE: Since turkey skin wasn’t browned, turkey will look like it isn’t cooking, but it is, so be careful not to overcook.
Meanwhile, strain the broth into a sauce pan. Discard the solids. Remove 1 cup broth, let cool slightly, and whisk in 1/4 cup flour or cornstarch. Pour mixture into sauce pan with Kitchen Bouquet and simmer, whisking frequently, until it thickens. You may need to add more flour or broth, depending on how thick you like it. Salt and pepper to taste.
Carve turkey and serve with gravy.
