Ingredients
The following ingredients have 6 Servings
- 1 teaspoon dried rosemary (1 tablespoon fresh)
- 1 teaspoon dried thyme (1 tablespoon fresh)
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder (I used granulated garlic)
- 1 teaspoon paprika
- 1/4 teaspoon fresh ground black pepper
- 2-1/2 pounds bone-in turkey breast half
- 1 cup chopped onion
- 1 celery stalk, chopped
- 1 carrot, chopped
- 20 cloves garlic, unpeeled
Instruction
- Ideal slow cooker size: 5- to 6-Quart.
- Place the onion, carrot and celery in bottom of the slow cooker.
- Combine the seasonings in a small bowl. Rub the turkey breast with the seasoning blend on the meat either under the skin or on top of it, whichever you prefer.
- Place the turkey breast on top of the vegetables. Add the garlic cloves around the turkey breast.
- Cover and cook until the turkey is fork-tender and the garlic is very soft. (You know it is done done when an instant read thermometer registers 165 degrees.) This should take from 3 to 4 hours on LOW depending on how hot your slow cooker cooks. To avoid drying out your turkey, don't use the HIGH setting!
- Remove the garlic and set aside.
- Transfer the turkey to a platter and remove the skin.
- Strain the vegetables from the broth and discard them. Remove any fat from the broth.
- Serve turkey with the broth and garlic.