- You'll need a 5.5 litre slow cooker for this recipe.
Slow-Cooker Spice-Rubbed Turkey Breast with Crunchy Potatoes
This is a low-effort, high-flavor dish perfect for a festive holiday meal or a comforting dinner. The turkey breast is seasoned with a fragrant spice rub and slow cooked until tender and juicy, while the potatoes turn golden and crunchy, making a perfect side dish.
Ingredients
- 1 tbsp sweet paprika
- 1 tbsp brown sugar
- 2 tsp ground cumin
- 1 tsp fennel seeds
- 1 tsp garlic powder
- 1 tsp onion salt
- 1.5kg fresh single turkey breast with skin
- 1kg small baby white potatoes
- 2 3/4 cups Massel chicken style liquid stock
- 50g butter
- 1/4 cup plain flour
- 1 tsp fresh thyme leaves
- 1 tbsp chopped fresh flat-leaf parsley leaves
- Steamed buttered peas, to serve
Instructions
- Combine paprika, sugar, cumin, fennel seeds, garlic powder and onion salt in a bowl. Rub mixture all over turkey. Season with pepper.
- Place potatoes in base of slow cooker. Pour over 3/4 cup stock. Top with turkey. Cover. Cook on LOW for 6 hours or until juices run clear when thickest part of turkey is pierced with a skewer.
- Preheat oven to 240C/220C fan forced. Line a large baking tray with baking paper. Transfer turkey to a plate. Cover loosely with foil to keep warm. Set aside to rest.
- Using a slotted spoon, transfer potatoes to prepared tray. Cut in half. Roast potatoes, turning, for 20 to 25 minutes or until golden and crisp.
- Meanwhile, melt butter in a large frying pan. Add flour. Cook, stirring, until mixture turns golden. Gradually whisk in ½ cup cooking liquid until combined. Add remaining stock and thyme. Cook, whisking constantly, until mixture bubbles and thickens.
Notes
Nutrition
Calories: 1818kcalCarbohydrates: 26.6gProtein: 41.3gFat: 18.6gSaturated Fat: 6.3gCholesterol: 0.1mgSodium: 530.9mgPotassium: 1.1mgFiber: 3.8gSugar: 3.9gVitamin A: 281.3IUVitamin C: 12.3mgCalcium: 43.6mgIron: 3mg
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