So easy to make and loaded with flavour, this succulent Slow Cooker Turkey Breast and the easy turkey gravy is the perfect festive centrepiece for a smaller gathering. This holiday dish is perfect if you want less fuss and less leftovers but maximum flavour.
Immersion blender or regular blender for the gravy
FOR THE TURKEY BREAST
Combine the oil, salt, spices and herbs and mix to a paste.
Spread over the turkey breast all over and even around the tender.
Place the onion and celery in the base of a slow cooker, then place the turkey breast on top.
Cook on low for 5-6 hours or until the temperature on a meat thermometer reaches 75C / 165F when inserted in the thickest part.
When done, preheat the overhead grill (broiler) to high. Transfer the turkey breast, skin side up to a foil lined baking tray and grill / broil the skin about 5 minutes or until golden and crispy. Keep an eye on it, so it doesn't burn.
FOR THE GRAVY
Place the stock and vegetables into a saucepan over medium-high heat.
Use an immersion blender to blend the vegetables into the stock as much as possible.
Bring to a boil.
Combine the slow cooker juices and cornflour in a small jug and mix until smooth.
While whisking vigourously, pour the cornflour mixture into the saucepan. Continue whisking slowly while it comes back to a boil and thickens.
After 3-4 minutes it will be slightly reduced and thicker.
Pour it through a fine mesh strainer and discard the solids. Add the salt and pepper and stir well. Serve immediately.
I use a standard Australian 20ml tablespoon (equivalent to 4 teaspoons)
Cooking time will vary slightly with size and thickness of breast used.
If you can't find turkey breast, buy a turkey buffe and cut them yourself or use one that is small enough to fit in your slow cooker.
A meat thermometer is the best way to ensure the meat is cooked and not overdone.