Slow Cooker Turkey Breast

My family doesn't eat turkey skin or parts of the turkey other than breast meat. This is the perfect 'put it in the crock pot and forget it' way to cook a turkey breast. The end result is falling off the bones and hardly requires carving. The best thing is the gravy is made when the turkey is done and just requires a little thickening.  If you do like a crispy skin, I suggest taking it off and frying it in a skillet when you brown the vegetables.  Use a slow cooker liner to make this whole process even easier.

1½ tablespoons butter (or olive oil)
1 medium onion, chopped
1 carrot, peeled and chopped
1 celery rib, chopped
6 garlic cloves, peeled and crushed
1/3 cup flour
2 cups chicken broth, low sodium if preferred
1 cup water
1/4 cup dry white wine
2 tablespoon fresh sage
2 bay leaves
4-5 pound whole turkey breast, or whatever size fits in your crock pot
salt and pepper

Heat a large skillet over medium high heat, add olive oil. Add onion, carrot, celery, and garlic; cook until onion is soft, about 8 to 10 minutes. Stir in flour and cook until golden, about 2 minutes. Stir in 1 cup of broth and scrape any brown bits, smoothing out any lumps. Transfer to slow cooker.

Stir in remaining broth, water, wine, sage, and bay leaves into the slow cooker. Season turkey with salt and pepper, place skin side up in slow cooker. Cover and cook 5 to 7 hours, or until turkey reaches 165° F with a meat thermometer. If your turkey has a pop up indicator, it is done when the pin pops out.

Transfer turkey to cutting board, tent loosely with foil, and let it rest 20 minutes.  Let the braising liquid settle, then remove the fat from the surface. Strain braising liquid into a saucepan, discard celery and bay leaves. Let it simmer until thickened, about 15 minutes. Season to taste with salt and pepper.

Originally from SkinnyTaste.com, slightly modified.

Laura

Turkey Casserole

4 cups diced, cooked turkey
1 cup turkey or chicken broth
1 can cream of mushroom soup
1/4 teaspoon garlic salt
1/8 teaspoon pepper
2 tablespoon flour
3/4 cups milk
2 cups uncooked noodles (egg noodles)
1 cup celery, chopped
small amount of pimento (optional)
bread crumbs
shredded cheddar cheese

Heat broth, soup, garlic, salt, and pepper. Mix flour and milk; add to broth mixture, and cook until thick. Put turkey, noodles, celery, and pimento in baking dish in layers. Pour broth mixture over dish, and top with breadcrumbs and cheese. Bake at 350º F until hot and bubbly; about 1 hour.

Mimi

Kay's Curried Turkey Burgers

Glaze
1 tablespoon mango chutney
2 tablespoon Dijon mustard
1 teaspoon curry powder

Burgers
2 teaspoon vegetable oil
1 cup chopped onion
4 medium garlic cloves, minced
1 pound ground turkey
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon fresh ginger, minced
4 teaspoon curry powder
4 whole wheat Kaiser rolls

In a bowl, stir together chutney, mustard, and 1 teaspoon curry powder. Set aside.

Heat oil in a non-stick skillet over med-high heat until hot. Add onion; cook 2-3 minutes or until softened, stirring frequently.  Add garlic, ginger, and 4 teaspoon curry powder; cook and stir 1 minute. Transfer mixture to medium bowl and cool completely.

Meanwhile, heat grill. Add ground turkey, salt and pepper to cooled onion mixture, mix well. Shape into 4 patties. (Patties can be made ahead, individually wrapped and refridgerated up to 8 hours or frozen up to 3 months).

Lightly brush grill rack with oil. Grill patties over med-high heat. Cook 10-14 minutes, turning and brushing with glaze every 4 minutes or until juices run clear. Serve burgers with mango salsa if desired.

Sarah