My Slow Cooker Turkey Crown recipe is the answer to a stress-free Christmas! The turkey breast turns out perfectly moist and deliciously tender and the drippings make the best ever gravy. So easy and perfect for serving a smaller group while freeing up your oven.
2kg(4.4 pounds) turkey crown, bone in, skin onor 2 turkey breast halves, skin on
3tbspunsalted butter, softened
1tspmixed dried Italian herbs
½tspground black pepper
2onions, skin on, halved
4celery ribs, cut into thirds
Handful parsley stalks
Sprig fresh thyme
1chicken stock cube, crumbled
120ml(½ cup) dry white wine or vermouth (sub with chicken stock)
For the gravy
All the liquid from the crock potstrained
480ml(2 cups) chicken or beef broth
1tspDijon or English mustard
½tspXanthan Gum see notes for alternative
To dress (optional)
Orange and lemon slices
Fresh herbs such as thyme, rosemary and sage
Prepare the turkey
Gently loosen the skin from your turkey breast using your fingers. Push some butter under the skin and rub the rust over the breast.
Combine the onion and garlic granules, mixed herbs, paprika, salt and pepper and rub over the turkey, seasoning on both sides.
Add the vegetables, herbs and bay leaves in a 6L slow cooker. Place the turkey over them, skin side up. Add the wine and crumbled stock cube.
Cover and cook for 3 hours on HIGH, or cook until the turkey registers an internal temperature of 75C (165F) on a meat thermometer tested at the thickest part of the breast. The meat juices will run clear.
Transfer the turkey onto a platter and tent with foil, resting for up to 30 minutes, while you prepare the gravy.
Crisp the skin (optional)
Your turkey crown will look a little pale due to the most slow cooking. You can place it under a hot grill /broiler for a few minutes to brown the skin, basting with butter, so that it gets a bit of colour. Don't overdo it however - you risk drying out your lovely moist turkey breast!
Make the gravy
Strain the liquid collected in the crock pot into a saucepan and discard the vegetables.
Add hot chicken or beef stock, Worcestershire sauce, mustard, butter and lemon juice and bring to a boil. Lower the heat and simmer for 10 minutes.
Add the Xanthan gum or cornflour slurry and continue cooking, using a balloon whisk to stir, for a further 10 minutes, or until the gravy starts to thicken slightly (it will thicken even more as it cools).
Serving your turkey
Slice your turkey and arrange on a platter on a bed of citrus slices and herbs for a festive presentation. Drizzle with some of the gravy and serve immediately.
Dilute one tablespoon of cornstarch (cornflour) in two tablespoons cold water to make a slurry.
Drain the liquid from the crock pot into a saucepan, add hot stock, Worcestershire sauce, mustard, butter and lemon juice and bring to a boil. Lower the heat and simmer for 10 minutes.
Stir in the slurry and cook until gravy thickens
Keep any leftovers in the fridge in an airtight container for up to 4 days, storing as soon as they have cooled down. Or transfer to a freezer safe container and freeze for up to 2 months.SLIMMING WORLD TURKEYMist the turkey with olive oil and rub with the seasonings. Follow the recipe as written, replacing the wine with chicken stock.Omit the butter in the gravy and you are done!