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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Turkey Breast W/Lemon-Garlic Gravy
 Categories: Poultry, Herbs, Vegetables, Sauces
      Yield: 6 servings
 
MMMMM--------------------------BUZZARD-------------------------------
  1 1/2 tb Coarse kosher salt
  1 1/2 tb Dried thyme
  1 1/2 tb Dried rosemary
      1 tb Onion powder
      1 tb Sweet paprika
      1 tb (packed) light brown sugar
           Fresh ground black pepper
      7 lb Bone-in/skin-on whole turkey
           - breast
      2    Carrots; scrubbed
      1 lg Onion; sliced in 3 or 4
           - thick rings
      1 lg Garlic head; halved
           - crosswise
      4 tb Unsalted butter; softened

MMMMM---------------------------GRAVY--------------------------------
           Chicken or turkey broth or
           - stock: if necessary
      1 tb Unsalted butter
      2 tb All-purpose flour
           Juice of 1 lemon
           Freshly ground black pepper
 
  Prepare the turkey: Combine the salt, thyme, rosemary,
  onion powder, paprika, brown sugar and several generous
  grinds of black pepper in a small bowl. Stir to combine.
  Pat the turkey breast dry and put it in a very large
  bowl. (Remove and discard the pop up thermometer if
  there is one.) Coat the meat all over with the salt
  mixture, including the bone and under the skin. (Gently
  slide your fingers under the skin to loosen it and
  generously season the meat underneath.) Arrange the
  turkey skin-side up in the bowl and refrigerate
  uncovered overnight (8 to 12 hours).
  
  Remove the turkey breast from the refrigerator about an
  hour before you’re ready to cook. Put the carrots, onion
  and garlic (don’t worry if it falls apart) in the bottom
  of a 6- to 8-quart slow cooker. Put the turkey on top,
  skin-side up. Smear the softened butter under the skin
  of the turkey (don’t worry about being even or neat).
  Cook on low until the thickest part of the turkey just
  registers 155 degrees on an instant-read thermometer.
  Depending on your slow cooker and the size of your
  turkey breast, this will take between 4 and 6 hours.
  (Start checking the temperature at the thickest part of
  the breast at around 3 hours and 45 minutes, so that you
  can get a sense of how quickly it is cooking.)
  
  Using tongs, pull the turkey breast out of the slow
  cooker and put it on a sheet pan. If the turkey is done
  much sooner than you are ready to eat, tent it with foil
  and let it sit at room temperature before proceeding
  with the recipe.
  
  Position a rack about 8 inches from the broiler heat
  source (farther than usual) and turn the broiler on
  high. Broil the turkey to brown and crisp the skin,
  checking and rotating it every 3 minutes, for 6 to 9
  minutes total.
  
  Let the turkey rest for at least 10 minutes.
  
  Meanwhile, prepare the gravy: Using tongs or a slotted
  spoon, remove and discard the onion and carrots from the
  slow cooker. Squeeze the soft garlic out of the papery
  skins into the drippings, and discard the skins. Pour
  the drippings and garlic into a liquid measuring cup. If
  you don’t have 2 cups of drippings, add chicken or
  turkey broth to make up the difference.
  
  In a large skillet, melt the butter over medium-high
  heat. Add the flour and whisk to combine into evenly
  moistened, sizzling crumbles. Pour in the 2 cups of
  turkey drippings and bring to a simmer, whisking, until
  the gravy is thick enough to coat a spoon, about 3
  minutes. Squeeze in the lemon juice and smash the garlic
  bits with a fork; season with black pepper to taste.
  (This gravy is rustic with garlic bits — if you’d prefer
  it smooth, strain it through a fine sieve before
  serving.)
  
  Carve the turkey breast and serve it with the warm
  gravy.
  
  By: Sarah DiGregorio
  
  Yield: 5 to 7 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Chocolate is a flavor of milk, and milk is also a flavor of chocolate
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