Tunisian Slow Cooked Turkey Breast Recipes

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TUNISIAN SLOW-COOKED TURKEY BREAST



Tunisian Slow-Cooked Turkey Breast image

This is a recipe that is now a favorite in our house. I've made this with 4 to 6 potatoes instead of squash and both are excellent!

Provided by Christine

Categories     World Cuisine Recipes     African

Time 4h5m

Yield 6

Number Of Ingredients 13

2 tablespoons all-purpose flour
1 teaspoon chipotle chili powder
½ teaspoon garlic powder
½ teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon ground black pepper
1 (4 pound) skinless, boneless turkey breast half
1 tablespoon olive oil
1 acorn squash, seeded and cut into quarters
3 large carrots, peeled and cut into 3 pieces
2 red onions, quartered
6 unpeeled garlic cloves

Steps:

  • Mix flour, chipotle chili powder, garlic powder, cinnamon, coriander, salt, and black pepper in a large resealable plastic bag and shake to combine. Place the turkey breast into the bag, seal, and shake to coat turkey with the spice mix.
  • Heat olive oil in a large skillet over medium heat and sear the seasoned turkey breast in the hot oil until browned on both sides, about 5 minutes per side (meat will still be pink inside).
  • Place acorn squash quarters, carrots, red onions, and garlic cloves into the bottom of a large slow cooker. Place the browned turkey breast on top of the vegetables. Cover cooker.
  • Cook turkey breast until meat and vegetables are very tender, 3 1/2 to 4 hours on High or 7 to 8 hours on Low. Transfer turkey breast to a platter and allow to rest for about 10 minutes before slicing.
  • Peel squash and garlic cloves. Arrange the cooked vegetables around the turkey meat and spoon the juices from the slow cooker over the turkey and vegetables to serve.

Nutrition Facts : Calories 455.5 calories, Carbohydrate 19.2 g, Cholesterol 218.4 mg, Fat 4.6 g, Fiber 3.4 g, Protein 81.1 g, SaturatedFat 1 g, Sodium 364.7 mg, Sugar 5.2 g

SLOW-ROASTED TURKEY BREAST WITH GRAVY



Slow-Roasted Turkey Breast With Gravy image

This preparation will NOT produce a turkey breast with crispy skin. In fact, I normally remove the skin completely (and discard it) after the turkey has cooked. The meat comes out wonderfully moist and the gravy is out-of-this-world!

Provided by Cooking Ventures

Categories     Turkey Breasts

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 10

9 lbs bone-in turkey breast
salt
1 1/2 tablespoons vegetable oil
1 large onion, chopped
6 garlic cloves, roughly chopped
3 tablespoons butter
3 tablespoons flour
4 cups turkey drippings and broth
chicken broth (if needed)
salt and pepper

Steps:

  • Adjust your oven rack to the lowest position. Preheat oven to 250°F.
  • Rinse and dry the turkey breast. Even when I purchase a brined turkey breast, I still like to lightly salt the turkey breast under the skin. You, of course, do not have to. If the turkey breast that you purchase has NOT been brined or koshered, liberally salt the breast under the skin.
  • Heat a large pot over medium-high heat with the oil. When hot, add the turkey, breast-side down. Add the onion around the edges of the bird. Add the garlic on top of the onions. Cook several minutes or until the skin has browned. Flip the bird over so that the breast is facing upward. Stir the onions and garlic. Cook a couple minutes longer. If you have a probe thermometer, insert it into the thickest part of the breast - making sure the probe is not sticking up in the air in a way that would impede your covering the turkey breast with a lid. Cover the pot with aluminum foil and top with a tight-fitting lid. Crimp the foil around the seam of the pot to ensure steam does not escape. Cook until the internal temperature reaches 160F - roughly 2 1/2 hours.
  • When the turkey is done, remove it from the oven and flip the bird over so that the breast is submerged in the accumulated juices. Cover and let rest 15 minutes. During this time, the internal temperature will increase to at least 170°F.
  • Remove the turkey from the pot and place it on a large platter. Keep it tented so it stays warm. Strain the liquid and solids from the pot into a large bowl. Use the back of a ladle to make sure you smash the onion/garlic to extract all of the juices. Discard the vegetable solids. Skim some or most of the fat that settles on top of the broth and discard any unwanted fat. Measure how much turkey broth you have. If you do not have at least 4 cups, add some chicken stock to come up to a total of 4 cups of liquid. If you like particularly thin gravy, you can add an extra 1/4 to 1/2 cups of turkey/chicken broth. If you like thicker gravy, reduce the liquid by 1/4 to 1/2 cup.
  • To make the gravy, heat a saucepan over medium heat with three tablespoons of butter. After the butter has melted, add the flour and whisk to combine. Cook the butter/flour mixture for about 5 minutes or until it is brown in color. Add the turkey broth and whisk to make sure there are no lumps. Bring to a boil then simmer about 5 minutes. Too thin? Simmer another few minutes or until the gravy is your desired thickness. Too thick? Add more turkey broth, chicken broth, or even water. When the gravy is your desired level of thickness, taste it and add some salt and pepper, if needed. You'll probably need at least some salt.
  • Serve the turkey breast and gravy with some mashed potatoes.

TUNISIAN SLOW-COOKED TURKEY BREAST



Tunisian Slow-Cooked Turkey Breast image

This is a recipe that is now a favorite in our house. I've made this with 4 to 6 potatoes instead of squash and both are excellent!

Provided by Christine

Categories     African Recipes

Time 4h5m

Yield 6

Number Of Ingredients 13

2 tablespoons all-purpose flour
1 teaspoon chipotle chili powder
½ teaspoon garlic powder
½ teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon ground black pepper
1 (4 pound) skinless, boneless turkey breast half
1 tablespoon olive oil
1 acorn squash, seeded and cut into quarters
3 large carrots, peeled and cut into 3 pieces
2 red onions, quartered
6 unpeeled garlic cloves

Steps:

  • Mix flour, chipotle chili powder, garlic powder, cinnamon, coriander, salt, and black pepper in a large resealable plastic bag and shake to combine. Place the turkey breast into the bag, seal, and shake to coat turkey with the spice mix.
  • Heat olive oil in a large skillet over medium heat and sear the seasoned turkey breast in the hot oil until browned on both sides, about 5 minutes per side (meat will still be pink inside).
  • Place acorn squash quarters, carrots, red onions, and garlic cloves into the bottom of a large slow cooker. Place the browned turkey breast on top of the vegetables. Cover cooker.
  • Cook turkey breast until meat and vegetables are very tender, 3 1/2 to 4 hours on High or 7 to 8 hours on Low. Transfer turkey breast to a platter and allow to rest for about 10 minutes before slicing.
  • Peel squash and garlic cloves. Arrange the cooked vegetables around the turkey meat and spoon the juices from the slow cooker over the turkey and vegetables to serve.

Nutrition Facts : Calories 455.5 calories, Carbohydrate 19.2 g, Cholesterol 218.4 mg, Fat 4.6 g, Fiber 3.4 g, Protein 81.1 g, SaturatedFat 1 g, Sodium 364.7 mg, Sugar 5.2 g

TUNISIAN SLOW-COOKED TURKEY BREAST



Tunisian Slow-Cooked Turkey Breast image

This is a recipe that is now a favorite in our house. I've made this with 4 to 6 potatoes instead of squash and both are excellent!

Provided by Christine

Categories     African Recipes

Time 4h5m

Yield 6

Number Of Ingredients 13

2 tablespoons all-purpose flour
1 teaspoon chipotle chili powder
½ teaspoon garlic powder
½ teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon ground black pepper
1 (4 pound) skinless, boneless turkey breast half
1 tablespoon olive oil
1 acorn squash, seeded and cut into quarters
3 large carrots, peeled and cut into 3 pieces
2 red onions, quartered
6 unpeeled garlic cloves

Steps:

  • Mix flour, chipotle chili powder, garlic powder, cinnamon, coriander, salt, and black pepper in a large resealable plastic bag and shake to combine. Place the turkey breast into the bag, seal, and shake to coat turkey with the spice mix.
  • Heat olive oil in a large skillet over medium heat and sear the seasoned turkey breast in the hot oil until browned on both sides, about 5 minutes per side (meat will still be pink inside).
  • Place acorn squash quarters, carrots, red onions, and garlic cloves into the bottom of a large slow cooker. Place the browned turkey breast on top of the vegetables. Cover cooker.
  • Cook turkey breast until meat and vegetables are very tender, 3 1/2 to 4 hours on High or 7 to 8 hours on Low. Transfer turkey breast to a platter and allow to rest for about 10 minutes before slicing.
  • Peel squash and garlic cloves. Arrange the cooked vegetables around the turkey meat and spoon the juices from the slow cooker over the turkey and vegetables to serve.

Nutrition Facts : Calories 455.5 calories, Carbohydrate 19.2 g, Cholesterol 218.4 mg, Fat 4.6 g, Fiber 3.4 g, Protein 81.1 g, SaturatedFat 1 g, Sodium 364.7 mg, Sugar 5.2 g

TUNISIAN SLOW-COOKED TURKEY BREAST



Tunisian Slow-Cooked Turkey Breast image

This is a recipe that is now a favorite in our house. I've made this with 4 to 6 potatoes instead of squash and both are excellent!

Provided by Christine

Categories     African Recipes

Time 4h5m

Yield 6

Number Of Ingredients 13

2 tablespoons all-purpose flour
1 teaspoon chipotle chili powder
½ teaspoon garlic powder
½ teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon ground black pepper
1 (4 pound) skinless, boneless turkey breast half
1 tablespoon olive oil
1 acorn squash, seeded and cut into quarters
3 large carrots, peeled and cut into 3 pieces
2 red onions, quartered
6 unpeeled garlic cloves

Steps:

  • Mix flour, chipotle chili powder, garlic powder, cinnamon, coriander, salt, and black pepper in a large resealable plastic bag and shake to combine. Place the turkey breast into the bag, seal, and shake to coat turkey with the spice mix.
  • Heat olive oil in a large skillet over medium heat and sear the seasoned turkey breast in the hot oil until browned on both sides, about 5 minutes per side (meat will still be pink inside).
  • Place acorn squash quarters, carrots, red onions, and garlic cloves into the bottom of a large slow cooker. Place the browned turkey breast on top of the vegetables. Cover cooker.
  • Cook turkey breast until meat and vegetables are very tender, 3 1/2 to 4 hours on High or 7 to 8 hours on Low. Transfer turkey breast to a platter and allow to rest for about 10 minutes before slicing.
  • Peel squash and garlic cloves. Arrange the cooked vegetables around the turkey meat and spoon the juices from the slow cooker over the turkey and vegetables to serve.

Nutrition Facts : Calories 455.5 calories, Carbohydrate 19.2 g, Cholesterol 218.4 mg, Fat 4.6 g, Fiber 3.4 g, Protein 81.1 g, SaturatedFat 1 g, Sodium 364.7 mg, Sugar 5.2 g

SLOW-COOKER TURKEY BREAST



Slow-Cooker Turkey Breast image

Try this wonderfully flavored, easy-to-fix slow-cooker turkey breast when you're craving something delicious. It makes a great holiday dish for smaller families, too. -Maria Juco, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 5h10m

Yield 14 servings.

Number Of Ingredients 8

1 bone-in turkey breast (6 to 7 pounds), skin removed
1 tablespoon olive oil
1 teaspoon dried minced garlic
1 teaspoon seasoned salt
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon pepper
1/2 cup water

Steps:

  • Brush turkey with oil. Combine the garlic, seasoned salt, paprika, Italian seasoning and pepper; rub over turkey. Transfer to a 6-qt. slow cooker; add water. Cover and cook on low for 5-6 hours or until tender. Lemon-Garlic Turkey Breast: Combine 1/4 cup minced fresh parsley, 8 minced garlic cloves, 4 teaspoons grated lemon zest, 2 teaspoons salt-free lemon-pepper seasoning and 1-1/2 teaspoons salt; rub over turkey breast. Add water and cook as directed.

Nutrition Facts : Calories 173 calories, Fat 2g fat (0 saturated fat), Cholesterol 100mg cholesterol, Sodium 171mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

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Top Asked Questions

What is a slow cooker turkey breast?
Slow Cooker Turkey Breast is the perfect way to get tender juicy turkey with a fraction of the prep, but all the flavor. Let the slow cooker do ALL the work!
How do you cook a frozen turkey breast in a crock pot?
Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.
How long to cook a 2 lb turkey breast?
A 2 kg / 4 l2b turkey breast will take 5 to 6 hours on LOW in a slow cooker. Check the internal temperature at 5 hours. See recipe notes for cook times for other sizes. I promised you easy – and easy it is! Here’s how it goes down:
How do you cook a turkey breast with lemon and garlic?
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