my adaptation of a recipe in Southern Living magazine for Savory Turkey and Gravy. Here you go, Amy and anyone else looking for an easy to prepare turkey without turning on the oven. Just the right size fortwo meals for my husband and I with some leftover for the freezer.
* Exported from MasterCook *
Crockpot Turkey Breast
Recipe By :unknown author
Serving Size : 8
Preparation Time :0:10
Cooking Time: 4-5 hours on HIGH or 8-10 hours on low
Categories : Main dishes, Poultry
3 -4 pounds turkey breast, thawed in fridge
1/2 bunch parsley springs
salad oil and lemon pepper seasoning
1 onion, sliced
2 carrots, cleaned and sliced
2 celery stalks, cleaned and sliced
1 cup chicken broth
1/2 can tomato soup
1 teaspoon rosemary
1/4 cup cornstarch
1/4 cup Land of Lakes fat free half and half--may need a little bit more to thin the gravy
1/4-1/2 teaspoon Kitchen Bouquet browning and seasoning sauce, optional
Place sliced onion and parsley springs in the bottom of the crockpot. ( I used my 5 quart model.) Rinse off the turkey breast and pat dry. Set aside the gravy packet if one came with the meat for later use. Apply some oil to the top of the meat and season with lemon pepper seasoning. Place the meat on top of the onion and parsley. ( You may have to fan it out slightly at the ribs--sometimes if the breast is too big I even cut away the rib sections as we don't eat that part at my house.) Tuck the carrots and celery pieces around the turkey.
In a small saucepan mix the 1/2 can of soup, chicken broth and rosemary; heat to a boil. Pour this mixture over the bird. Cover the crockpot with a piece of foil and then put the lid on the pot to cover. Cook on low setting for 8-10 hours or high for 4-5 hours. Let the meat stand 10 minutes before you attempt to slice it.
To make a really tasty gravy, strain the vegetables from the crockpot and place the resulting liquids into a saucepan. You can add the gravy pack that came with your turkey to this if you wish. Combine the cornstarch and half/half until smooth and blended; gradually add this to the drippings. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for one minute, stirring constantly. You may need a little more half and half or chicken broth to thin it if you think it is getting too thick. Remove from the heat and add the browning-and-seasoning sauce if desired to give it a little color and flavor---a little goes a long way with that stuff though