Turkey breast with gravy in a slow cooker

Votes: 1

Time: 2 hours 40 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 563, total fat 29 G., saturated fats 12 G., proteins 59 G., carbohydrates 11 G., fiber 1 G., cholesterol 194 mg, sodium 889 mg, sugar 2 G.

Two kilograms of festive turkey breast roasts in less than an hour, and even comes with gravy! It's easy to imagine this when you cook it in a slow cooker instead of an oven. The breast turns out incredibly tender, juicy, and flavorful, thanks to the bouquet of fresh, aromatic herbs that linger beneath the turkey's skin. Serve thinly sliced. This is a great alternative to a whole festive turkey if you're hosting a smaller gathering.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp light brown sugar
1 tbsp chopped fresh sage
1 tbsp chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 clove garlic, finely grated
2 boneless turkey breasts with skin (about 2.5 lbs each)
7 tablespoons unsalted butter
0.5 cups premium flour
0.5 cups dry white wine
2 cups turkey broth or lightly salted chicken broth
Special equipment: Instant Pot multicooker with a capacity of 6-8 liters.

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a small bowl, combine sugar, sage, thyme, rosemary, garlic, 5 teaspoons salt and 1/2 teaspoon black pepper.
Starting at the top edge of one turkey breast, gently lift the skin to separate it from the meat, leaving a 0.5 cm border around the perimeter where the skin is still attached to the breast. This should create a pocket for seasonings and herbs. Place half of the herb mixture under the skin, massaging it into the flesh and spreading it evenly over the meat. Repeat with the second turkey breast and herb mixture. Let sit, uncovered, at room temperature for 1 hour, or wrap the breasts tightly in plastic wrap and refrigerate for up to 3 days.

Set the slow cooker to high heat and melt 6 tablespoons of butter. Add the flour and cook, stirring constantly, until the roux is deep golden and nutty, 4 to 6 minutes. Transfer the pasta to a heatproof bowl and set aside (the roux will continue to darken).
Add the remaining 1 tablespoon butter and cook the breasts, one at a time, without moving them, skin-side down, until deep golden brown, 6 to 8 minutes; transfer to a baking sheet. Cook the second breast in the same manner. Add the wine to the pan, heat through, scraping up any browned bits, and cook until the alcohol has evaporated and the wine releases its fruity, sweet aroma, 3 to 4 minutes. Add the broth, place the rack in the slow cooker, and arrange both breasts side by side on the rack so they cook evenly.
Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 15 minutes. Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete. Being careful not to burn yourself with residual steam, open and remove the lid.
Transfer the turkey to a baking sheet and leave uncovered while you prepare the gravy.
Set the slow cooker to high heat and bring the liquid to a boil. Stir in the roux and cook until the sauce begins to simmer and thicken, about 5 minutes. Turn off the slow cooker.
Slice the turkey crosswise into 1cm thick slices and pour over the gravy.

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