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

1. 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.
2. 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.
3. 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.