Recipe ingredients
- 1 4 to 5 lb boneless turkey breast, with skin
- 1/2 cup italian parsley, chopped
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried, crumbled
- 1 tablespoon grated lemon rind
- 2 tart apples, peeled, cored, chopped, 2 cups
- 4 medium leeks, white part and 1-inch pale green, rinsed, sliced thinly, 4 cups
- 1 cup chicken broth
- 1/2 cup dry white wine
- 2 tablespoons butter, room temperature
- 2 tablespoons all-purpose flour
Recipe method
- Rinse turkey breast and pat dry.
- Lightly pound breast and, with your fingers, separate skin from breast meat.
- Combine parsley, thyme and lemon rind.
- Rub turkey inside and under the skin with the herb mixture.
- Replace skin and tie in place with kitchen twine.
- Arrange apples and leeks in bottom of 5-quart or larger slow cooker.
- Top with turkey breast, skin side up.
- Drizzle lemon juice over turkey breast.
- Cover and cook on low for 8 to 10 hours or on high for 3 1/2 to 4 hours, until tender.
- Transfer breast to a serving platter and keep warm.
- Brown for 5 minutes under a preheated broiler for browned skin.
- Let turkey breast stand for 10 minutes before carving.
- Turn setting to high. Whisk broth and wine into the juices in the slow cooker.
- In a small bowl, combine the butter and flour.
- Whisk into the slow cooker and cook, uncovered, stirring occasionally, until thickened and bubbly, about 15 minutes.
- Cook and stir for another minute.
- Pour sauce into a serving dish and spoon over breast slices.
Other thanksgiving recipes:
Slow cooker turkey breast recipe
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