Rosemary Turkey Breast with Mashed Potatoes & Cranberry Gravy

This clever recipe cooks turkey, potatoes, and gravy all in the same slow cooker. The seasoned turkey is seared in a skillet to add color, then cooked with broth on a bed of potatoes. When the turkey is done, it’s simple to mash the potatoes and thicken the broth with flour to make the gravy.

Recipe courtesy of Cuisine at Home

Makes 6 servings

Preparation time: 30 minutes Cooking time: 3–4 hours (high heat) ; 4–5 hours (low heat)

INGRDIENTS:

21/2 lbs. russet potatoes, peeled and quartered (5–6 potatoes)
6 cloves garlic
1 Tbsp. minced fresh rosemary leaves
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. paprika
4 Tbsp. extra-virgin olive oil, divided
4–5 lb. bone-in turkey breast or 2 breast halves (2–21/2 lbs. each)
4 cups low-sodium chicken broth
1/2 cup half-and-half
1 tsp. minced fresh rosemary leaves
1 cup dried cranberries
1/4 cup all-purpose flour
1/4 cup cold water or broth
Kosher salt and black pepper to taste

INSTRUCTIONS:

Place some of the potatoes in the bottom of a 6- to 7-qt. slow cooker. Purée garlic, 1 Tbsp. rosemary, 1/2 tsp. salt, 1/4 tsp. pepper, and paprika in a mini food processor. Add 2 Tbsp. oil; process until a paste forms.
Using your fingers, loosen skin on turkey breast. Spread 2 Tbsp. paste on meat. Pull skin back over meat, securing with toothpicks if needed; season with salt and pepper.
Heat remaining 2 Tbsp. oil in a skillet over medium-high heat. Sear turkey until golden, 2–3 minutes per side; transfer to slow cooker. Spread any remaining paste over turkey. Arrange remaining potatoes around turkey; add 4 cups broth. Cover; cook on high-heat setting for 3–4 hours or on low-heat setting for 4–5 hours. Remove turkey; cover with foil. Remove potatoes to a pot on medium heat; stir 1 minute to dry. Add half-and-half and 1 tsp. rosemary to potatoes; mash and set aside. Transfer 2 cups liquid from the slow cooker to a saucepan; add cranberries. Bring to boil, then reduce heat until liquid simmers. Combine flour and cold water; whisk into liquid. Simmer gravy until thickened, 5 minutes. Season gravy with salt and pepper.
Serve sliced turkey with mashed potatoes and gravy.

Per serving with 3/4 cup potatoes and 1/3 cup gravy: 545 cal; 11g total fat (3g sat); 192mg chol; 347mg sodium; 41g carb; 3g fiber; 69g protein