Ingredients

The following ingredients have 20 Servings
  • 1 cup (50 g) chopped leeks, (green parts only)
  • 1 cup (45 g) scallions, (green parts only)
  • 2 tablespoons Garlic-Infused Oil,
  • 1 tablespoon unsalted butter, (softened)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon rosemary, (crushed)
  • 1 teaspoon ground sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 5- pound (2.3 kg) whole turkey breast, (bone in, skin on, split into two pieces)

Instruction

  • Scatter the leek and scallion greens in the bottom of your slow cooker.
  • Stir the oil, butter, salt, spices, herbs and pepper together and slather all over the two pieces of turkey. Place the turkey pieces in the slow cooker and cover. You do not need any liquid.
  • Set slow cooker to Low for 2 1/2 hours. Check with an instant thermometer; it is done when it reaches 165°F/74°C. I often remove it from the slow cooker when it hits 5°F less than that, as the temperature will rise upon sitting. You should cover it with aluminum foil and rest it for about 15 minutes to allow the juices to re-distribute. Meanwhile you can strain the liquid from the slow cooker, discard the fat, and add pan drippings to any gravy that you might be using. We highly recommend our Low FODMAP Oyster Mushroom Gravy.