This couldn’t-be-easier main dish is perfect for holidays or any day of the week!
Ohmagoodness, you guys. As I type this, I’m sitting at my desk, looking out of my picture window and watching these gorgeous, big fat snowflakes turn everything around me into a winter wonderland. It’s kind of mesmerizing and absolutely lovely. Makes me want to light some candles (ya know, if I didn’t have kids) and work on my hygge. It also has me wondering why in the heck we didn’t get the Christmas lights up last weekend when it was so nice out? Aaand… the hygge spell is broken. Sometimes I can’t even help myself.
It’s ok. Those lights are the husband’s job anyway, so I’m not going to give it another thought. Love you, husband!
<mentally re-lighting my candle – hold please>
Aaanyway… So I know this one is coming in under the wire, but I figured if it’s too late for Thanksgiving there’s always Christmas! And you need, nay, NEED this ridiculously easy recipe in your life. I’m telling you, once you make this, you’re going to be saying to yourself “Why do we only have turkey on Thanksgiving when we can have it ALL YEAR ROUND?” And you’ll be making an excellent point.
Have you ever tried making a turkey breast before? I have. Many, many times without what I would consider success. Truth-be-told, I’m a dark meat person. It’s so hard for white meat to just be juicy, ya know? Seriously get with it, white meat. I’ll take a thigh, please. Or two.
Until now, of course. Trying out the turkey breast in the slow cooker was freaking life changing. I still can’t believe how simple it is. Here are the simple steps:
- Mix together a little softened butter and some tasty spices, set aside.
- Slice a large onion into 4 thick rings, place in the bottom of slow-cooker. <– Don’t skip this
- Place the turkey breast on top of the onions in the slow cooker. Pat dry.
- Coat with the butter mixture, cook on low for 4 hours.
- Put turkey under the broiler (on high) for 5-10 minutes until browned.
No basting, no brining, no general messing around. Just perfectly juicy turkey with two awesome sauces <– we’ll get to those in a minute.
Can I also just say how absolutely fantastic it is to have my oven completely available all day long for all of the absolutely necessary side dishes?? Ya know, for the sweet potatoes and the stuffing and the broccoli cheese casserole… <– Just realizing that I need to get some broccoli cheese casserole up on the blog. Anyway, words cannot express how happy this makes me. You know what I’m talking about. It’s such a pain trying have everything hot and ready all at once, isn’t it? No longer, my friends.
I used a 3 pound turkey breast which was perfect for my family of 4, in fact it fed us for two days. If you’re 21 Day Fixin’, this 3 pounder makes 12 Red servings. Convenient, because you can easily slice these into 12 thick slices (or 24 thin ones if you’d prefer) and that’s what I did.
Ok, let’s talk sauces. I’m giving you two options here; one traditional, the other, not so much. You can make just one if ya like, or you can make ’em both (they’re both super easy) if you’re feelin’ saucy. <– I know, I know.
The first is a mostly traditional gravy. I just added a little thyme and plenty of black pepper, ’cause that’s how I likes it.
The second is what you make when you wanna get a little jiggy with it. It’s a sage-pecorino cashew sauce. Oh man. Let me just say that vegans know about stuff. It’s rich, velvety and basically all things divine. Those flavors are so delicious together and when you add a little Low-Sugar Apple Cranberry Sauce on the side… OMG – Thanksgiving heaven.