Slow cooker spice rubbed turkey breast with crunchy potatoes

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How to make Slow cooker spice rubbed turkey breast with crunchy potatoes

  • Yield : 8
  • Prep Time : 0:30
  • Cook Time : 6:35
  • Total Time : 7:05

Ingredients

  • 1 tablespoons sweet paprika
  • 1 tablespoon brown sugar
  • 2 teaspoons ground cumin
  • 1 teaspoon fennel seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon onion salt
  • 1.5kg fresh single turkey breast with skin
  • 1kg small baby white potatoes
  • 2 3/4 cups Massel chicken style liquid stock
  • 50g butter
  • 1/4 cup plain flour
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon chopped fresh flat-leaf parsley leaves
  • Steamed buttered peas, to serve

Method

  • Step 1 Combine paprika, sugar, cumin, fennel seeds, garlic powder and onion salt in a bowl. Rub mixture all over turkey. Season with pepper.
  • Step 2 Place potatoes in base of slow cooker. Pour over 3/4 cup stock. Top with turkey. Cover. Cook on LOW for 6 hours or until juices run clear when thickest part of turkey is pierced with a skewer.
  • Step 3 Preheat oven to 240C/220C fan-forced. Line a large baking tray with baking paper. Transfer turkey to a plate. Cover loosely with foil to keep warm. Set aside to rest.
  • Step 4 Using a slotted spoon, transfer potatoes to prepared tray. Cut in half. Roast potatoes, turning, for 20 to 25 minutes or until golden and crisp.
  • Step 5 Meanwhile, melt butter in a large frying pan. Add flour. Cook, stirring, until mixture turns golden. Gradually whisk in ½ cup cooking liquid until combined. Add remaining stock and thyme. Cook, whisking constantly, until mixture bubbles and thickens.
  • Step 6 Slice turkey. Add parsley to potatoes. Toss to combine. Serve turkey with potatoes, gravy and buttered peas.

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