1 7 to 8 pound turkey breast with bone and skin.
3 tablespoons of butter
1 med onion
1 large carrot
1 stick celery
4 cloves of garlic
1 14 1/2 oz can of chicken broth
1/2 cup water
Chop up the onion, carrot, and celery. Melt the butter in a large skillet
and add the onions, carrot, and celery. Mince the garlic and when the onions
start to soften, add the garlic. Add 1/3 cup of flour as soon as the veggies
are soft and coat with the flour until the veggies turn golden and well
coated with the flour. Add a little black pepper. Now add some of the
chicken broth, stirring and adding as you smooth out the flour into a light
gravy. Add the water and keep stirring until things feel smooth. Cooking the
veggies take about 8 minutes. Making the light gravy takes about another 5
minutes.
Pour the gravy into the crockpot. I use a liner for easy cleanup. Now rinse
off the turkey breast and pat dry. Mix a little salt and pepper together and
rub over turkey breast and under the skin. Be careful with the salt, not to
over salt the turkey.
Now with the skin side down, place in crockpot and cook on low for 5 to 6
hours. Turkey should reach 165 degrees F to be safe to feast on it.
RJ
Seeing my glucose is up over 100 and less than 125, I will be having brown
rice and broccoli to accompany the meal instead of white mashed potatoes.
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