Subj : Thanksgiving Favorites 12 To : All From : Dave Drum Date : Fri Nov 14 2025 13:54:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Slow-Cooker Turkey Breast W/Lemon-Garlic Gravy Categories: Poultry, Herbs, Vegetables, Sauces Yield: 6 servings MMMMM--------------------------BUZZARD------------------------------- 1 1/2 tb Coarse kosher salt 1 1/2 tb Dried thyme 1 1/2 tb Dried rosemary 1 tb Onion powder 1 tb Sweet paprika 1 tb (packed) light brown sugar Fresh ground black pepper 7 lb Bone-in/skin-on whole turkey - breast 2 Carrots; scrubbed 1 lg Onion; sliced in 3 or 4 - thick rings 1 lg Garlic head; halved - crosswise 4 tb Unsalted butter; softened MMMMM---------------------------GRAVY-------------------------------- Chicken or turkey broth or - stock: if necessary 1 tb Unsalted butter 2 tb All-purpose flour Juice of 1 lemon Freshly ground black pepper Prepare the turkey: Combine the salt, thyme, rosemary, onion powder, paprika, brown sugar and several generous grinds of black pepper in a small bowl. Stir to combine. Pat the turkey breast dry and put it in a very large bowl. (Remove and discard the pop up thermometer if there is one.) Coat the meat all over with the salt mixture, including the bone and under the skin. (Gently slide your fingers under the skin to loosen it and generously season the meat underneath.) Arrange the turkey skin-side up in the bowl and refrigerate uncovered overnight (8 to 12 hours). Remove the turkey breast from the refrigerator about an hour before you’re ready to cook. Put the carrots, onion and garlic (don’t worry if it falls apart) in the bottom of a 6- to 8-quart slow cooker. Put the turkey on top, skin-side up. Smear the softened butter under the skin of the turkey (don’t worry about being even or neat). Cook on low until the thickest part of the turkey just registers 155 degrees on an instant-read thermometer. Depending on your slow cooker and the size of your turkey breast, this will take between 4 and 6 hours. (Start checking the temperature at the thickest part of the breast at around 3 hours and 45 minutes, so that you can get a sense of how quickly it is cooking.) Using tongs, pull the turkey breast out of the slow cooker and put it on a sheet pan. If the turkey is done much sooner than you are ready to eat, tent it with foil and let it sit at room temperature before proceeding with the recipe. Position a rack about 8 inches from the broiler heat source (farther than usual) and turn the broiler on high. Broil the turkey to brown and crisp the skin, checking and rotating it every 3 minutes, for 6 to 9 minutes total. Let the turkey rest for at least 10 minutes. Meanwhile, prepare the gravy: Using tongs or a slotted spoon, remove and discard the onion and carrots from the slow cooker. Squeeze the soft garlic out of the papery skins into the drippings, and discard the skins. Pour the drippings and garlic into a liquid measuring cup. If you don’t have 2 cups of drippings, add chicken or turkey broth to make up the difference. In a large skillet, melt the butter over medium-high heat. Add the flour and whisk to combine into evenly moistened, sizzling crumbles. Pour in the 2 cups of turkey drippings and bring to a simmer, whisking, until the gravy is thick enough to coat a spoon, about 3 minutes. Squeeze in the lemon juice and smash the garlic bits with a fork; season with black pepper to taste. (This gravy is rustic with garlic bits — if you’d prefer it smooth, strain it through a fine sieve before serving.) Carve the turkey breast and serve it with the warm gravy. By: Sarah DiGregorio Yield: 5 to 7 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... Chocolate is a flavor of milk, and milk is also a flavor of chocolate --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .