Mediterranean Turkey Breast
I love Thanksgiving, I love cooking, I do not love cooking Thanksgiving dinner. As the head chef of a pescaterian household, I rarely cook poultry or meat, other than a bbq or two in the summer. So the notoriously difficult to cook Turkey has always been a challenge. How to make the skin crisp while keeping the white meat moist and making sure the dark meat is cooked through? A couple of years ago I hit upon a crock pot recipe that has saved my hide.
This is a non-traditional recipe and obviously an entire turkey cannot fit in the crock pot. Instead I use a boneless, skinless turkey breast (4lbs). Its more than enough meat and allows me time to concentrate on side dishes and desserts.
You will need-
- 1 (4 pound) boneless turkey breast, trimmed
- 1/2 cup chicken broth, divided
- 2 tablespoons fresh lemon juice
- 2 cups chopped onion
- 1/2 cup pitted kalamata olives
- 1/2 cup oil-packed sun dried tomatoes, thinly sliced
- 1 teaspoon Greek seasoning (such as McCormick's®)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 3 tablespoons all-purpose flour
Place turkey breast, 1/4 cup chicken broth, lemon juice, onion, kalamata olives, sun-dried tomatoes, Greek seasoning, salt, and pepper in the crock of a slow cooker. Cover; cook on Low for 7 hours.
Combine the remaining 1/4 cup chicken broth and the flour in a small bowl; whisk until smooth. Stir into slow cooker. Cover and cook on Low for an additional 30 minutes.
Meet The Author
Elana is a recent transplant to the Indianapolis area. A former attorney from Washington D.C., she is looking forward to her new adventure as a Midwestern home executive. She lives with her husband and four kids, ages seven to almost two. Hobbies include, being stressed, drinking too much wine, eating too much food, and spending money she doesn’t have
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