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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 9 |
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I've been relying on this recipe for tender turkey since I first moved out on my own years ago, recalls Kathy-Jo Winterbottom of Pottstown, Pennsylvania. I serve it whenever I invite new guests to the house, and I'm constantly writing out the recipe. Ingredients:
1-1/4 cups white wine or chicken broth |
1 medium onion, chopped |
2 garlic cloves, minced |
2 bay leaves |
2 teaspoons dried rosemary, crushed |
1/2 teaspoon pepper |
3 turkey breast tenderloins (3/4 pound each) |
3 tablespoons cornstarch |
1/2 cup half-and-half cream or whole milk |
1/2 teaspoon salt |
Directions:
1. In a 3-qt. slow cooker, combine the wine, onion, garlic and bay leaves. Combine rosemary and pepper; rub over turkey. Place in slow cooker. Cover and cook on low for 7-9 hours or until turkey is tender.
2. Remove turkey to a serving platter; keep warm. Strain and skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine the cornstarch, cream and salt until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 9 servings.
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