Crock Pot Wednesday --- Turkey in the Pot

As they say, life happens.  Here, finally, is this week's edition of Crock Pot Wednesday.

Continuing with our Thanksgiving theme, I'm including one I affectionately call "Turkey in the Pot."  This is especially good for small families who only want just a little turkey, or it can be great for those needing some additional meat to serve to those large gatherings.  This comes from Slow Cooker: The Best Cookbook Ever by Diane Phillips.

TURKEY IN THE POT

2 onions, quartered

2 medium carrots, cut into 1-inch lengths

2 stalks celery, cut into 1-inch lengths

1 large sprigs thyme leaves

1 1/4 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 cup double-strength chicken broth (I use chicken stock.)

4 strips thick-cut bacon (use applewood-smoked if you can)

One 3-4 pound bone-in turkey breast

2 teaspoons Wondra or other instant blending flour (optional)

(I also like to add in a couple of fresh sage leaves and a sprig of fresh rosemary.)

Arrange the vegetables and thyme in the insert of a 5-7 quart slow cooker.  Sprinkle with the salt and pepper and pour in the broth.

Arrange the bacon to top of the turkey breast and place in the slow-cooker insert on top of the vegetables.  Cover and cook on high for 3 1/2 - 4 hours, until the turkey registers 170 degrees F on an instant-read themometer.  Carefully transfer the turkey breast to a serving platter and discard the bacon.

Cover the turkey breast with aluminum foil and allow to rest for 15 minutes.  Strain the sauce through a fine-mesh sieve into a saucepan and bring to a boil.  Whisk in the flour (if using) and bring back to a boil.  Taste and adjust the seasoning.

Slice the turkey breast and serve with the gravy.

This is a great way to cook turkey breast for later use in casseroles, etc. 

Thanks for stopping by.  I'll look forward to what you have to say.

Linked to: Full Plate Thursday