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22.12.2016

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4
3.5lt

Juicy turkey breast cooked easily in the slow cooker, with prosciutto to help it stay moist, and leftover juices that make the most amazing gravy. Foolproof butter and rosemary roast potatoes complement the meat perfectly and before you know it, an easy and delicious Christmas meal is ready and waiting.

Sitting here drinking a glass of wine, I have to be honest with you and say I am just dying to finish off this post and warm up my early Christmas lunch leftovers. If only there was a new Grey’s Anatomy episode to go with it. Oh well, I’ll have to settle for Suits, which I’m still catching up with. Anyway, let’s get to it.

Are you intimidated by turkey? I am. I have never roasted a whole turkey. It probably isn’t that difficult, I mean I’ve got some cooking experience under my belt now, but I think I would worry too much about whether it’s cooked and whether it will dry out and so on. Anyway. Even if you’ve been cooking turkeys for years, you might have other reasons for wanting an easier method this Christmas. Like for example you are planning on making something different for a change, and want to have a little bit of turkey for anyone who just can’t deal with that. Or maybe it’s just you and the other half, and you don’t fancy having turkey leftovers for a month. Or maybe you want to spend more time with your kids (or dogs) this year, and prefer to stay out of the kitchen as much as possible. Whatever your reasons, if you are looking for an easier and less time consuming option, the slow cooker is coming to your rescue.

Turkey breast meat is lean, and we all know what that means. It dries out pretty easily. It can do that even in the slow cooker. But if you make sure you have liquids in there, and you don’t overcook it, it should work out perfectly. My prosciutto wrapping trick is also very helpful, as it protects the meat and releases lovely fatty juices while cooking. I know, my last post also features this trick, that was bad planning on my side. But please forgive the prosciutto overdose. If you can even overdose on that gorgeous stuff…

Anyway. Let’s move on to the potatoes. The best way to get that “crunchy on the outside and fluffy on the inside” effect? Yes, you knew that, boil first. I boil for 10 minutes and then toss with traditional Greek butter which is rather strong tasting. Here I’ve gone overboard and used sheep’s butter, which is super fragrant and tasty, but it might be too much for some of you. And it also might be hard to find outside of Greece. But if you have a shop with Greek products, you will definitely find what is called Corfu style butter, which is stronger tasting than regular butter, and is also delicious for these roasties.

Finally, the gravy. Oh my. It’s gorgeous. I think it might have something to do with the wine. You have to make it, turkey breast needs its gravy! Serve up this dinner with some boiled or roasted carrots and Brussels sprouts and you’re good to go. Don’t forget the cranberry sauce!

Wishing you all a very happy Christmas and holiday season! And may 2017 be a bit kinder to all!

Slow Cooker Prosciutto Wrapped Turkey Breast with White Wine Gravy, and Rosemary Roast Potatoes www.thefoodiecorner.gr Photo description: Overhead view of turkey breast wrapped in prosciutto slices, laying on an oval serving platter with roast potatoes all around it. On top of the meat lies a twig of flowering rosemary. Around the platter are Christmas decorations in silver and white colours. Surface is off white marble-like.

Ingredients

1 carrot, cut into large chunks
2 celery stalks, cut into large chunks
1 onion, cut in half
1 bay leaf
2 cloves of roast garlic (optional)
1 Tbs olive oil
1 turkey breast fillet (boneless skinless – about 1 kilo)
1 1/2 tsp thyme
1 tsp rosemary
1 tsp paprika, sweet
1/2 tsp tarragon
1/2 tsp black pepper, freshly cracked
7 prosciutto strips (about 100gr)
1 cup (240ml) chicken stock
1/4 cup (60ml - 4 Tbs) white wine (something you would drink, not too cheap!)
1/4 cup (60ml - 4 Tbs) water

For the gravy
2 Tbs butter (regular)
2 Tbs flour
2 cups (480ml) juice left in the slow cooker after cooking

For the roast potatoes
(quantities for 1 kilo peeled potatoes)
1 kg potatoes (weighed after peeling) cut into large pieces
salt for boiling
2 Tbs sheep’s butter or Greek Corfu style butter
1 1/2 tsp rosemary
1 tsp coarse salt (the big granules)

Step 1

Put the carrot, celery, onion, bay leaf and garlic (if using) in the slow cooker pot.

Step 2

In a small cup mix the herbs, paprika and pepper. With your hands rub the olive oil all over the turkey breast, then rub in the herb mixture. Wrap with the prosciutto slices (I used 4 strips on top and 3 underneath). Place the meat on top of the veg in the pot.

Step 3

Pour the stock over the meat gently so as not to disturb the wrapping. Add the wine and water and cook on high for 5-6 hours (mine took 5 ½ hours in a rather full, 3.5 lt ceramic pot). To be sure, test after 4.5 hrs with an instant read meat thermometer.

Step 4

For the roasties: Boil the potatoes in salted water for 10 minutes. Preheat the oven to 180C fan (200C conventional). Drain the potatoes. Put the Greek butter in the same pan which should still be warm. When it starts melting put the potatoes back in with half a teaspoon of coarse salt and half a teaspoon of rosemary. Mix gently so as not to break them up. The sides of the potatoes will go a bit mushy but that is fine. Transfer the potatoes to a non stick baking tray and sprinkle the rest of the salt and rosemary over the top. Roast for about 40-45 minutes till golden and crispy on the edges. Time your potatoes so that they are served fresh out of the oven.

Step 5

For the turkey: Preheat the oven grill (broiler) well. When the turkey is ready transfer it to a baking dish and place on the top rack. Grill/broil for 2 minutes till the prosciutto is crispy but don’t overdo it because it might dry the meat out. If you want you can skip this whole step and just remove the soggy prosciutto before serving. Place the breast on a serving platter and cover with foil. Let it rest for 5 minutes before slicing.

Step 6

For the gravy: Strain the juices (chuck the veg) and measure 2 cups. Melt the butter in a saucepan over medium/high heat. Add the flour and cook for 1-2 minutes mixing well with a wooden spoon. Change the spoon for a whisk and beat mixture while adding half the juice. Make sure you have no lumps and add the rest of the juice. Beat some more, change back to the wooden spoon and stir till it thickens a bit. Transfer to a gravy boat or jug.

Step 7

Serve the meat with the potatoes and the gravy, and some cranberry sauce!

Notes:
- My quantities for the potatoes are per one kilo, because I think everyone has their own idea of how many potatoes are enough for each person. In this house one kilo is good for 2-3 people. It also depends on whether you are serving veg as well. The meat here is enough for 4-6 persons.
- The leftover turkey is fab in sandwiches with brie and cranberry sauce!
- The recipe is adapted from this one on Skinny Taste.

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