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Slow-cooker spice-rubbed turkey breast with crunchy potatoes
Slow-cooker spice-rubbed turkey breast with crunchy potatoes
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Prep Time:
30 minutes
Cook Time:
395 minutes
Total Time:
425 minutes
Effortlessly delicious slow-cooker spice-rubbed turkey breast paired with crispy potatoes.
Ingredients:
  • 10.00 gm sweet paprika
  • 16.00 gm brown sugar
  • 5.00 gm ground cumin
  • 1 tsp fennel seeds
  • 1 tsp garlic powder
  • 2.40 gm onion salt
  • 1.5kg fresh single turkey breast with skin
  • 1kg small baby white potatoes
  • 701.25 gm chicken style liquid stock
  • 50g butter
  • 62.50 ml plain flour
  • 1 tsp fresh thyme leaves
  • 20.00 ml chopped fresh flat-leaf parsley leaves
  • Steamed buttered peas, to serve
Instructions:
  • Mix paprika, sugar, cumin, fennel seeds, garlic powder, and onion salt in a bowl. Use the mixture to coat the entire surface of the turkey. Season with pepper.
  • Arrange the potatoes at the bottom of the slow cooker, then gently pour 3/4 cup of stock over them. Place the turkey on top of the potatoes, cover with the lid, and let it cook on LOW for 6 hours or until the thickest part of the turkey is tender and the juices run clear when pierced with a skewer.
  • Preheat your oven to 240C/220C fan-forced. Line a large baking tray with baking paper and set aside the turkey on a plate, covering it loosely with foil to keep warm while it rests.
  • Using a slotted spoon, place the potatoes on the prepared tray. Cut them in half and roast, turning occasionally, for 20 to 25 minutes until they are golden and crispy.
  • Melt butter in a large frying pan until golden. Add flour and cook, stirring, until golden. Gradually whisk in ½ cup cooking liquid until combined. Add remaining stock and thyme. Cook, whisking constantly, until mixture bubbles and thickens.
  • Slice the succulent turkey. Combine with parsley-infused potatoes, gently tossing together. Serve alongside velvety gravy and buttered peas for a delectable meal.

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