Recipes - Kitchen Living TRIPLE SLOW Manual De Instrucciones

Triple Slow Cooker

RECIPES

Herbed Turkey Roast
2 lb whole turkey breast, boned
1/8 cup parsley, chopped
1 tablespoon fresh thyme, minced
Salt and pepper
1 oz Fontina cheese, sliced
1 oz Prosciutto
2 sprigs of parsley or thyme
1/3 cup chicken broth
1/4 cup dry white wine (optional)
1 tablespoon cornstarch
1 tablespoon cold water
Rinse turkey, pat dry, and place, skin down, on a board. Sprinkle meat side
with chopped parsley and thyme, season with salt and pepper. Cover with
cheese and prosciutto, overlapping slices. Starting with a long edge, roll up
turkey firmly, jellyroll style. Overlap 1-2 sprigs of parsley or thyme down length
of roll. Tie roll securely with string at 2" intervals. (At this point, you may cover
and refrigerate until next day.) Place turkey, thyme side up, in Slow Cooker.
Pour in broth and wine. Cover, turn to LOW and cook until meat in thickest
part is very tender when pierced (9-10 hours).
Carefully lift turkey to a warm platter and cover. Skim and discard fat from
cooking liquid; blend in cornstarch (blended with water). Turn control knob to
HIGH; cover and cook, stirring 2 or 3 times, until sauce is thickened. Discard
strings and thyme sprigs from turkey and slice meat 1/4" thick. Garnish with
additional thyme sprigs, if desired. Serve with sauce.
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