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:
INSTRUCTIONS:
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.
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