Putenbrust aus dem Slow Cooker

Zutaten

• 4 pound turkey breast (bone-in, skin-on)
• 3 tablespoons unsalted butter (softened)
• 2 teaspoons fresh rosemary (finely chopped)
• 2 teaspoons fresh thyme (finely chopped)
• 2 cloves garlic (minced)
• salt and pepper (to taste)
• 1 cup chicken broth (low sodium)
• 1 large onion (sliced)
• 2 tablespoons cornstarch

Zubereitung

1. 1

   Herb Butter Preparation:: In a bowl, mix together the softened butter, chopped rosemary, thyme, minced garlic, salt, and pepper until it forms a smooth paste.

2. 2

   Prepping the Turkey Breast:: Gently separate the skin from the turkey breast, ensuring not to tear it. Spread two-thirds of the herb butter mixture under the skin and rub the rest on the outside of the breast.

3. 3

   Slow Cooker Setup:: Place the sliced onion at the bottom of your slow cooker. Lay the prepped turkey breast on top of the onions and pour the chicken broth around the turkey.

4. 4

   Slow Cooking:: Cover the slow cooker and cook on low for 5-6 hours, or until the internal temperature reaches 165°F.

5. 5

   Broiler Finish:: Once cooked, preheat your oven's broiler. Transfer the turkey breast to a broiler-safe pan or tray. Broil for 3-5 minutes or until the skin crisps up and turns golden brown. Make sure to keep an eye on it to prevent it from burning!

6. 6

   Gravy Preparation:: Pour the juices from the slow cooker into a saucepan, discarding the onions. Bring the liquid to a boil. In a small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth. Gradually whisk the cornstarch mixture into the boiling liquid. Continue to cook and whisk until the gravy thickens. Season with salt and pepper to taste.

7. 7

   Serve and Enjoy:: Slice the turkey breast and serve with the homemade gravy. Enjoy your tender and flavorful turkey breast with a delightful crispy skin!