Sunday Dinner: Turkey Breast Roast In the Slow Cooker with Green Beans and Baby Potatoes

Cranberry sauce & Gravy (Photo credit: Wikipedia)

I bough a 2 pound boneless turkey breast on Saturday and cooked it in the slow cooker Sunday.  Here’s what I did:

1 turkey breast

Place into the slow cooker. Brush with the following: 2 T. herb and spice mix, combined with 2 T. oil. Add 2/3 c. of water.  Cook on low for 6 hours.

Remove turkey breast roast to a cutting board.  Allow to rest 10 minutes.  In the meantime, make gravy from the drippings. Dissolving 2 T. cornstarch in 1/4 c. of water and whisk into the drippings.  Crank the slow cooker temperature to high.  After a few minutes, the gravy will begin to simmer a bit.  Allow it to simmer until it is thickened.  Prepare the potatoes and green beans.  I microbaked the potatoes for 10 minutes and steamed the green beans until tender.  Since I’d frozen some cranberry sauce from Christmas, I thawed it and served it with the turkey.   This was a great meal for not  a lot of effort. There’s no better meal than turkey dinner!  I’ll also have turkey leftovers to make such things as turkey curry, hot turkey sandwiches, etc.

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