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GARLIC TURKEY BREAST
Serves 6-8
Ingredients:
4-5 pound turkey breast, bone-in, skin-on
6-8 cloves of garlic, sliced thin
2 teaspoon kosher salt
pepper
extra virgin Olive Oil
1 celery stalk, cut into ½ inch pieces
1 medium onion, sliced
2 tablespoons cornstarch
minced parsley – optional
Directions:
1. Carefully lift the skin on the turkey breast and rub with 1 tablespoon of extra
virgin olive oil. Evenly distribute the slivers of garlic underneath the skin.
Rub the top and underside of the turkey with salt and pepper. Add another
tablespoon of oil to the cooker and use the Brown setting to brown the breast.
2. Remove the turkey breast and place onions and celery in the bottom of the
cooker. Place the turkey breast on top of the vegetables, cover and cook for 2
hours on the HIGH slow cooker setting.
3. After 2 hours switch the cooker to the LOW slow cooker setting and continue
to cook the turkey for an additional 4-5 hours or until the turkey is tender and
no longer pink inside or until a meat thermometer reads 170°F.
4. Remove turkey to a platter and cover with aluminum foil for about 10 minutes.
Use the Brown setting to bring the juices in the cooker to a boil. Add cornstarch
mixed with 2 tablespoons of water to mixture and stir until thickened Add
minced parsley to gravy if desired. Serve turkey topped with gravy.
GINGERED POACHED PEARS
Serves 4
Ingredients:
1 ½ cups cranberry juice
½ cup brown sugar
1 tablespoon grated fresh ginger
¼ cup finely diced candied ginger
¼ cup rum
½ cup water
1 teaspoon lime juice
2 large pears
Directions:
1. In the cooker, combine all the ingredients except the pears. Mix well.
2. Peel, halve and core the pears. Add to the cooker, core side up and baste
with the liquid. Cover and cook for 4 hours on the LOW slow cook setting. If
desired, serve with a dollop of freshly whipped cream and a sprinkle of diced
candied ginger.
Slow Cooker Express Manual.indd Sec2:74
Slow Cooker Express Manual.indd Sec2:74
74
12/20/12 10:04 PM
12/20/12 10:04 PM
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