Slow Cooker Prosciutto Wrapped Turkey Breast with White Wine Gravy, and Rosemary Roast Potatoes
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!
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