She Who Must Be Obeyed came home with a 1 kilogram (2 pound) boneless, skinless turkey breast. This particular cut of meat is tough to cook. If you dry roast it, it gets an unpleasant dry surface and the meat can get tough.
If you grill it, it can get a tough surface and get stringy. I have cooked it on my pellet grill and that does a reasonably good job as the circulating air seems to keep it moister.
The best way I have found for cooking it is the slow cooker. Cooking it in moist heat gives a nice moist meat throughout. However, it doesn’t colour up the surface. You can’t have everything.
I started by putting some onion chunks, carrot chunks and garlic cloves in the bottom of the slow cooker. I put chicken broth and herbs on top of them and the turkey breast on top of that.
I cooked on low setting for six hours.
After that, I took the turkey and juices out. I put the turkey back in the unplugged crock pot and covered it.
I strained the juice and defatted it. If there is less than 500 ml (2 cups) of juice, add chicken stock to make 2 cups.
Melt 50 ml (1/4 cup) of butter in a saucepan over medium heat. Add 50 ml (1/4 cup) of flour and stir to mix. Slowly add the juice and 15 ml (1 tablespoon) soy sauce stirring constantly. Cook until the juice turns into a nice gravy. Taste and add salt or pepper if needed.
Slice the turkey up and serve.
This is a very easy dish that gives a nice moist meat even though there are no skin or bones. The gravy is tasty and goes great on some mashed potatoes.
This will never replace a full on turkey dinner but it does make a nice week night meal.
The Old Fat Guy
- 1 kg (2 pound) boneless skinless turkey breast
- 1/2 large onion, cut into chunks
- 2 carrots, cut into chunks
- 2 cloves garlic, slightly crushed
- 375 ml (1 1/2 cups) chicken stock
- 3 ml (1/2 teaspoon) dried savory
- 3 ml (1/2 teaspoon) dried thyme
- 3 ml (1/2 teaspoon) dried parsley
- 50 ml (1/4 cup) butter
- 50 ml (1/4 cup) flour
- 15 ml (1 tablespoon) soy sauce
- Salt and pepper to taste
- Put onion, carrot and garlic in the slow cooker.
- Pour chicken stock and herbs over the vegetables.
- Put the turkey breast on the vegetables.
- Cook on low for 6 hours.
- Take the juice and turkey out of the slow cooker.
- Strain the juice and put the turkey back in the unplugged slow cooker and cover.
- Melt the butter in a saucepan over medium heat.
- Add the flour and stir to combine.
- Add the juice and soy sauce slowly while stirring constantly.
- Cook over medium heat, stirring, until the gravy is thickened.
- Taste and add salt or pepper if needed.
- Slice the turkey and serve with the gravy.