Prep Time:
15 minutes Cook: 3 hours
Makes: 8 to 10 servings
Experiment, if you like, with turkey drumsticks or thighs instead of the breast.
Season a 4- to 6- pound boneless turkey breast with coarse salt and freshly ground black pepper. Place the turkey, skin side up, in a slow cooker. Pour over 1/4 cup Madeira wine; add 1 onion, preferably Vidalia, sliced; 1 sprig thyme; 1 garlic clove; 1 tablespoon honey. Seal with the lid. Cook on high heat, turning once, until tender, 3-4 hours.
Transfer to a cutting board; cover with foil. Let the turkey rest 15 minutes before slicing. Pour the broth into a fat separator or remove the grease with a spoon. Strain broth into a small saucepan; heat to a boil. Taste; adjust seasonings. Keep warm over low heat until ready to serve. Spoon broth over turkey slices.
No comments:
Post a Comment