Putenbruststück aus dem Slow Cooker

Zutaten

• 2 kg Turkey Crown
• 120 grams Butter
• 2 tsp Garlic (pureed )
• 2 tsp Dried Thyme
• 2 Carrots (cut in half)
• 1 Onion (cut in half)
• 300 ml Chicken Stock (made with stock pot)
• Leftover Cooking Juices from Slow Cooker
• 60 grams Plain Flour (all purpose flour)
• Splash Browning ((To give gravy a rich colour))

Zubereitung

1. 1

   Always fully defrost the frozen turkey before cooking.See notes for turkey defrosting time.Remove all packaging

2. 2

   Pat down the turkey with kitchen paper towels to remove excess liquid from defrosting.

3. 3

   Use a smooth flat spoon to loosen the turkey skin from around the breast meat.

4. 4

   Mix softened butter, dried herbs and garlic together in a small bowl.

5. 5

   Rub half of the herb butter under the skin onto the turkey breasts.

6. 6

   The remaining butter can be rubbed all around the skin of the turkey.

7. 7

   Place carrot and onion on the base of the slow cooker pot.

8. 8

   Pour in the stock.

9. 9

   Place the turkey crown on top of the vegetables, breast side up.

10. 10

    Put the slow cooker lid on and cook on low setting.Cooking time will vary depending on turkey's weight1kg (2.2lb) - 4 hours2kg (4.4lb) - 5 hours3kg (6.6lb) - 6 hours

11. 11

    You can use a meat thermometer to check the temperature in the thickest part of the meat. It should read at least 74°C (165°F)

12. 12

    Remove from the slow cooker. The skin can be removed and discarded, or follow the steps below to crisp it up.

13. 13

    --- Crispy Turkey Skin (optional) ---

14. 14

    If you want crispy skin, as soon as you take the slow-cooked turkey out of the crock pot, place it on a baking tray.

15. 15

    Place in a preheated oven at 180°C fan/200°C/400°F/Gas Mark 6 for 10 minutes

16. 16

    Cover the cooked turkey loosely with foil.Its important to allow it to rest for at least 30 minutes to allow the juices to redistribute after cooking.

17. 17

    Enough time to prepare the side dishes and make a delicious gravy from the leftover turkey juices.

18. 18

    --- Turkey Gravy ---

19. 19

    Use a sieve to drain the remaining juices from the slow cooker pot into a jug.Set aside until the fat from the stock rises to the top.

20. 20

    Scoop 4 tablespoons off the top fat layer into a large pan. Discard any extra fat so only the stock is left.

21. 21

    Gradually add the flour into the fat, whilst using a whisk to constantly stir

22. 22

    Once all the flour has been added you will have a thick roux, do not allow it to burn.

23. 23

    Now, slowly add the turkey stock a bit at a time, whilst whisking in.

24. 24

    To make the gravy colour more appealing, add a drop of browning.

25. 25

    Stir and bring to a boil to thicken.

26. 26

    Add salt and pepper to taste.If too thick, add some extra boiling water until at desired texture. If too thin, mix 1 tbsp cold water with 1 tbsp flour until smooth and whisk into the gravy and boil.

27. 27

    Pour into a gravy boat, ready to serve with your turkey crown.

28. 28

    Serve the gravy with your turkey slices and all the trimmings!