Garlic Sage Turkey Breast
Published by Page Street Publishing Co.
I love cooking turkey and not just at Thanksgiving! While this would make an excellent holiday meal, it is also perfect for any day of the week. When I have a stock of turkey in my freezer, this recipe is a quick way to make a delicious dinner.
The first time I made this recipe, my family was very skeptical. They thought that the only good turkey was one that came out of the oven! They were happily mistaken, though, and this recipe quickly became an often-requested favorite.
Yields4 to 6 servings
- 1 medium yellow onion, quartered
- 6 cloves yellow onion, quartered
- 3 sprigs sage
- 1 sprig rosemary
- 1 cup (240 ml) chicken broth
- 1 tablespoon (15 ml) honey
- 1 (10-lb [4.5-kg]) skin-on turkey breast
- 2 teaspoons (12 g) salt
- 1 teaspoon pepper
- 12 ounces (340 g) fresh green beans, trimmed
Place the onion, garlic, sage, rosemary, chicken broth and honey in the slow cooker. Season the turkey breast with the salt and pepper. Place the turkey breast in the slow cooker, nestling it into the liquid.
Cook on high for 3 hours or low for 7 hours. If possible, baste the turkey with the liquid in the bottom of the slow cooker every few hours. Add the green beans for the last hour of the cooking time, nestling them down around the turkey breast. If you would like crisp skin on the turkey, place it on a sheet tray after it is done cooking and broil it for about 5 minutes, until it is lightly golden brown.
Reprinted with permission from Rustic Farmhouse Slow Cooker by Alli Kelley, Page Street Publishing Co. 2020.