21 Day Fix Slow-Cooker Turkey Breast with Two Sauces

• Meat

  • 1 Turkey breast

• Produce

  • 1/4 tsp Garlic powder
  • 1 Onion, large
  • 6 Sage, large leaves
  • 6 sprigs Thyme, fresh

• Baking & Spices

  • 1 Black pepper
  • 1 Black pepper, Fresh cracked
  • 1 Drippings
  • 1/4 tsp Nutmeg
  • 1/4 tsp Paprika, smoked
  • 3/8 tsp Salt
  • 3 tbsp Whole wheat pastry flour

• Nuts & Seeds

  • 1 1/2 cups Cashews, whole unsalted

• Dairy

  • 3 tbsp Butter, unsalted
  • 2 1/2 tbsp Pecorino cheese, grated

• Liquids

  • 1 cup Water

Found on thefoodieandthefix.com

Description

Directions

• Mix together the softened butter and the spices, set aside.
• Lay your onion slices flat on the bottom of your slow cooker (in 1 layer)
• Remove the packaging, inner netting and gravy packet from the turkey roast, discard. Place on top of the onions in the slow cooker. Pat dry with paper towels.
• Spread the butter mixture all over the top and sides of the turkey breast. Cook on low for 4 hours. (Breast should be at 165 degrees.)
• Remove from slow cooker and let rest for 20 minutes.
• Place the turkey on a baking sheet and put under the broiler (on high, with the rack in the lower third of the oven) for 5-10 minutes or until browned. Keep a close eye on it so it doesnt burn!
• While the turkey is cooking, soak your cashews. Just put them in a container and cover with water for 2-3 hours. Drain.
• In a food processor or blender, blend together the soaked cashews, 1 cup of water, pecorino, salt and sage until very smooth. If your mixture doesnt look super smooth, then you didnt blend it long enough. Blend, blend, blend!
• Add black pepper to taste.
• After the turkey and the onions have been removed from the slow-cooker, strain the liquid into a 2-cup (or larger) glass measuring cup. Add enough chicken or turkey broth to make 2 cups.
• In a medium pot on medium heat, add the butter until melted. Then whisk in the flour, cook for a minute or two. Whisk in the broth until there arent any lumps, then add in the salt and the thyme (I just left the leaves on the stalks), whisking until it comes to a boil and thickens. Add black pepper to taste.
• At this point, you can remove the thyme sprigs or you can leave them in if youd prefer. I like to leave them in just because they look pretty. Up to you.
• Serve the turkey with the sauces!
• Serving Sizes for 21DF: Turkey: 1/12 of the breast; Cashew Sauce: 2 Tbs; Gravy: 2 1/2 Tbs

Nutrition