Putenbrust aus dem Schongarer mit Kräuterbutter und Soße

Zutaten

• 1 6 - 8 pounds turkey breast, bone in or boneless, skin on, thawed
• 8 tablespoons (1 stick) unsalted butter at room temperature
• 4 garlic cloves, minced
• Juice and zest of 1 lemon
• 2 teaspoons fresh rosemary, finely chopped
• 1 teaspoon fresh sage, finely chopped
• 1 1/2 teaspoon ground black pepper
• 1 tablespoon soy sauce
• Salt and ground black pepper to taste
• 1 large onion, quartered
• 2 celery stalk, cut into big chunks
• 2-3 carrots, peeled and cut into big chunks
• 1 garlic clove, peeled
• 2 thyme sprigs
• 2 cups cooking liquid (if you don't have enough, you can top it with chicken or turkey broth to complete 2 cups)
• 4 tablespoons unsalted butter
• 4 tablespoons flour

Zubereitung

1. 1

   --- Season and Slow Cook The Turkey Breast ---

2. 2

   Make Herb Butter: Place the butter, garlic, lemon juice and zest, rosemary, sage, ground black pepper and soy sauce in a small bowl. With a fork, as in mashing mash potatoes, combine all the ingredients. The lemon juice and soy sauce will not be completely incorporated (see photo above).

3. 3

   Season Turkey: Place some of the herb butter under the skin, rub the remaining herb butter all over the breast. Season lightly with salt and ground black pepper. Reserve the remaining liquid from the herb butter mixture (it won't be much but we will use it)

4. 4

   Place Ingredients In The Slow Cooker: Place the onion, celery, carrots, garlic clove and thyme at the bottom of the slow cooker. Place the turkey breast skin side down on top of the vegetables. Pour the remaining liquid from the herb butter in the turkey cavity.

5. 5

   Cook: Cover the slow cooker and cook on high for 1 hour. After that on low for 5 to 6 hours or until the internal temperature reaches 165 degrees Fahrenheit.

6. 6

   Rest: Remove the turkey from the slow cooker and place it on an aluminum foil lined sheet pan. Let it rest for 10 minutes.

7. 7

   --- Crisp the Skin for a Picture Ready Bird ---

8. 8

   Broil: Preheat the broiler to high and place the oven rack about 12 inches from the heat source.

9. 9

   Place the turkey breast under the broiler and broil for 4 to 5 minutes. Keep an eye on it! It gets golden very fast! Remove from the oven, carve and serve with the gravy.

10. 10

    --- Make the Gravy ---

11. 11

    Strain Cooking Liquid: Strain the liquid from the slow cooker into a measuring cup. You should have about 2 cups of liquid. If not, add chicken/turkey broth or water to complete the two cups.

12. 12

    Make Gravy: In a small saucepan over medium heat, melt the butter. Whisk in the flour and mix well to combine. Cook for about 2 minutes. Stir in about half a cup of the cooking liquid into the flour mixture, mixing well. It will look like a paste. Slowly add the remaining liquid whisking constantly.

13. 13

    Simmer and Serve: Simmer on low heat for about 5 minutes. Remove from the heat and season to taste. Serve immediately or keep warm in a thermos.