Tag: turkey breast

Crock Pot Turkey Breast with Gravy

Juicy slow cooked turkey breast with rich turkey gravy, all in your crock pot. This was my first time making a turkey breast in the crock pot, but it won’t be my last!

What an easy way to prepare turkey breast that doesn’t require too much attention. The vegetables are first browned with a roux on the stove to ensure the gravy has a rich flavor base, then it’s all slow cooked in the crock pot. At the end, I simmered the braising liquid on the stove until it reduced and thickened into a delicious, easy gravy.

I modified this recipe from the Slow Cooker Revolution cookbook^[1]. It’s a great base, and I can see playing around with the ingredients in this recipe.

Madison, my toddler said yummy juicy meat (that meant she liked it) and my husband was thrilled there were mashed potatoes AND gravy on his plate. This was like a mini Thanksgiving feast, I made some skinny mashed potatoes^[2] on the side, (you could also make cauliflower mash^[3] if you want to go low carb) and I also served this with some sauteed broccolini which is not pictured.

Today, I guess I’ll be making some turkey noodle soup^[4] with the leftovers!

Slow Cooker Turkey and Gravy
gordon-ramsay-recipe.com
Servings: about 10 • Size: 4 oz breast, 1/4 cup gravy • Old Points: 4 • Points+: 4
Calories: 167 • Fat: 3.7 g • Protein: 20.5 g • Carb: 11 g • Fiber: 1 g • Sugar: 4.5 g
Choles: 53 • Sodium: variesy by brand of turkey and chicken broth

Ingredients:

1 1/2 tbsp unsalted butter or olive oil
1 medium onion, chopped
1 carrot, peeled and chopped medium
1 celery rib, chopped medium
6 garlic cloves, peeled and crushed
1/3 cup flour
2 cups low sodium chicken broth
1 cup water
1/4 cup dry white wine
2 tbsp fresh sage
2 bay leaves
4-5 lb whole bone-in turkey breast, skin on, trimmed of fat
salt and pepper

Directions:

Melt butter in a 12-inch skillet over medium-high heat. Add onion, carrot, celery and garlic and 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 up any browned bits and smooth 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 the slow cooker, cover and cook 5 to 7 hours on low, or until the turkey reaches 165 degrees with an instant-read thermometer.

Transfer turkey to a cutting board tent loosely with with foil and let it rest 20 minutes. Let braising liquid settle for 5 minutes, then remove the fat from the surface using a large spoon or a gravy fat separator^[5]. Strain braising liquid into saucepan, discard celery, bay leaves and simmer until thickened, about 15 minutes. Season with salt and pepper to taste.

Discard the skin and carve the turkey and serve with gravy. Makes 2 1/2 cups of gravy.

References

^{^} Slow Cooker Revolution cookbook (www.amazon.com)
^{^} skinny mashed potatoes (www.gordon-ramsay-recipe.com)
^{^} cauliflower mash (www.gordon-ramsay-recipe.com)
^{^} turkey noodle soup (www.gordon-ramsay-recipe.com)
^{^} a gravy fat separator (www.amazon.com)

Roast bubble and squeak

As Christmas gets ever closer, if you haven’t got your food sorted, there’s no need to panic – it might be time to cheat! And cheating doesn’t mean poorer quality when you buy from Tesco’s Finest range. Don’t spend time fiddling around with bacon and sausages – buy your pigs already in blankets! Roasties can be hit and miss – make sure yours are always a hit with Finest Goose Fat Roast Potatoes or follow our easy recipe. Add Christmas cake, pud and mince pies to your shopping list and make sure you keep our roast turkey with olde English chestnut stuffing recipe handy and you’re all set for the big day. Happy Christmas! Nichola Palmer – Recipes Editor, goodtoknow

Looking for a way to use up that leftover turkey? Why not try this low-fat turkey curry

Serves: 4
Prep time: 15 mins
Cooking time: 40 mins
Total time: 55 mins
Skill level: Easy peasy
Costs: Cheap as chips

400g can chopped tomatoes
1 chicken stock cube
1 level tbsp Tikka or garam massala curry powder
450-500g packet turkey breast, cubed
1 large onion, peeled and cut into thin wedges
1 red pepper, deseeded and cubed
1 large courgette, halved and sliced
2 level tbsp freshly chopped coriander
Salt and freshly ground black pepper
Cooked Basmati rice, to serve

Buy a nice pack of flavoured ready-made rice to serve with this dish on Boxing Day

Tip the can of tomatoes into a large saucepan and add 300ml (½ pint) water, stock cube and curry powder. Place the pan over a medium heat and bring the mixture to the boil, stirring so the stock cube dissolves and simmer for a couple of minutes.
Add the turkey and onion to the pan and bring the contents of the pan back to a simmer. Simmer the mixture gently for about 20-30 mins, until the onion has softened.
Add the red pepper and courgette to the pan and simmer the curry, uncovered for about 10 mins, until the vegetables have softened and the sauce is a coating consistency.
Stir in most of the chopped coriander and season to taste with salt and pepper. Sprinkle remaining chopped coriander over the top. Serve the curry accompanied with boiled rice.

By Woman’s Weekly

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Stuffed Turkey Breasts with Butternut Squash and Figs

A wonderful Fall dish – turkey tenderloins are stuffed with sauteed butternut squash, spinach and figs, a meal in one with savory and sweet flavors. Figs are seasonal, so if you can’t find them, you could use another fruit such as pears or even apples.

Covering the skillet while it roasts in the oven prevents the turkey from drying out, and also gives you some pan juices to spoon on top just before serving.

Stuffed Turkey Breasts with Butternut Squash and Figs
gordon-ramsay-recipe.com
Servings: 4 • Size: 2 slices • Old Points: 5 • Points+: 6 pt
Calories: 258 • Fat: 8 g • Carb: 25 g • Fiber: 5 g • Protein: 22 g • Sugar: 12 g
Sodium: 878 mg • Cholest: 51 mg

Ingredients:

2 boneless turkey tenderloins (1 lb total)
1 tsp kosher salt (diamond crystal)
1 tbsp light olive oil
1 small (1/3 cup) white onion, chopped
(6 oz) 1 1/4 cups diced butternut squash, 1/2-inch dice
5 black mission figs, chopped
2 garlic cloves, finely chopped
1 cup baby spinach
3 sage leaves, chopped
1/4 tsp crushed black pepper
cooking twine – 6 to 8 pieces
cooking spray

Directions:

Heat a large skillet over medium-high heat and add olive oil. Add onions and sauté for two minutes, or until golden. Add butternut squash and 2 tablespoons water and cover; cook on low for 10 minutes. Remove lid and add figs, garlic, spinach, salt, sage, and pepper and cook for another 3-4 minutes. Set aside to cool.

Cut a pocket into the sides of the tenderloins, careful not to cut all
the way through at the ends. Season the inside and outside of the turkey
with salt.

Stuff each turkey breast with about 3/4 cup of squash mixture. Cut
cooking twine long enough to tie each breast with 3 to 4 pieces of
twine. Cut off extra twine.

Preheat oven to 375°F.

In skillet over medium-high heat, lightly spray with cooking spray. Carefully sear each turkey breast on each side (3 sides. Don’t sear on stuff end.) If your skillet is oven proof, cover with foil and place in the center of the oven (If not, then transfer to baking dish and cover with foil), place directly into oven and cook for 30 – 35 minutes. Allow to sit 5 minutes before cutting off twine and slicing each turkey breast in 4 slices.