Einfache, saftige Putenbrust aus dem Slow Cooker

Zutaten

• 3 1/2 – 5 pound boneless turkey breast, thawed (leave in netting if applicable)
• 1 small yellow onion, roughly chopped
• 1-2 stalks of celery, roughly chopped
• 1/3 cup pure maple syrup
• 1 1/2 Tablespoons Dijon Mustard
• 2 Tablespoons Chupacabra Cluckalicious
• 1 cup chicken stock

Zubereitung

1. 1

   Place the celery and onions at the bottom of a 6-quart slow cooker. Place the turkey breast on top of the vegetables.

2. 2

   Whisk together the maple syrup and Dijon mustard. Pour half of the maple glaze over the turkey breast and rub it in. Flip the breast over and pour the remaining glaze over the meat.

3. 3

   Ensure the turkey is sitting on top of the veggies, then pour the stock around the outside of the turkey. Do not pour it over the meat. Insert a MEATER thermometer into the thickest part of the flesh.

4. 4

   Cover and turn the slow cooker onto HIGH for ~3-4 hours or on LOW for 5-6 hours. You want to cook the meat until the internal temperature reads 165°F. *Depending on the size of your turkey breast, it could take less time or longer. Mine took about 3 hours to reach 165°F.

5. 5

   Remove the turkey from the slow cooker to a serving platter and loosely cover with foil. Many of the boneless breasts come with a gravy packet. If making gravy, strain the juices, use a fat separator, and then pour the drippings into a pan along with the contents from the enclosed gravy packet. For perfect gravy from scratch, see this post!