From RICARDO: Slow Cooker Favourites
I can’t even remember the number of different turkey breast recipes I have cooked in my life. I never get tired of turkey breast. I love the simplicity: no waste, no boning, and sliced turkey breast is wonderful. A no-fuss alternative for Christmas or Thanksgiving.
Serves: 8
INGREDIENTS
- 1 boneless turkey breast roast (2 breast halves, 1.8 kg/4 lb total), with or without skin, tied
- 45 mL (3 tbsp) butter
- 3 shallots, chopped
- 3 cloves garlic, chopped
- 30 mL (2 tbsp) all-purpose flour
- 250 mL (1 cup) chicken broth
- 250 mL (1 cup) orange juice
- 180 mL (3/4 cup) honey
- 1 orange, grated zest only
- 5 mL (1 tsp) chopped peeled fresh ginger
- Salt and pepper
METHOD
- In a large skillet, brown the turkey roast on all sides in the butter. Season with salt and pepper. Transfer the roast to the slow cooker.
- In the same skillet, soften the shallots and garlic. Dust with the flour and mix thoroughly. Add the broth and bring to a boil, stirring constantly. Pour into the cooker. Add the remaining ingredients. Season with salt and pepper.
- Cover and cook on low for 7 hours. Slice the roast and drizzle with the cooking juices. Serve with mashed potatoes or long-grain and wild rice and a green vegetable.
Excerpt from Ricardo: Slow Cooker Favourites. Published by HarperCollins Ltd, by arrangement with Les Éditions La Presse Ltée, Montreal, Canada.