Putenbrust mit Bratensoße aus dem Schongarer

Zutaten

• 1 bone-in turkey breast (5-6 pounds, remove the skin)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1 teaspoon seasoned salt
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1/2 teaspoon pepper
• 1/2 cup water
• 1 stalk celery
• 1/4 onion (wedge)
• 1 1/4 cups turkey drippings
• 1/2 cup cold water
• 4 tablespoons flour

Zubereitung

1. 1

   Combine all the spices together in a small dish.

2. 2

   Rub the oil all over the turkey breast and then sprinkle with the spice mixture.

3. 3

   Place the turkey in the bowl of the slow cooker with the water, celery stalk, and onion wedge.

4. 4

   Cook on low for 5-6 hours until tender. Remove meat from bone and slice.

5. 5

   --- For the gravy: ---

6. 6

   Whisk the cold water and flour together in a glass or small bowl and set aside (make sure there are no lumps. I recommend pouring it through a mesh strainer).

7. 7

   Discard the celery and onion and strain the turkey drippings from the slow cooker into a sauce pan and bring to a low simmer over medium heat.

8. 8

   Stream in the flour mixture while whisking. Continue to cook while mixing until thickened to desired thickness. If it gets too thick or tastes too salty just add a little water.