Cooking a turkey slow is the secret to juicy turkey breast, and stress-free Christmas entertaining! A simple but stellar gravy adds the finishing touch. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
- Serves8
- Cook time6 hour 15 minutes
- Prep time20 minutes, + 1 hour standing, 15 mins resting & overnight marinating time
Ingredients
- 125g butter, softened
- 1 1/2 tsp sea salt flakes
- 1/2 tsp freshly ground black pepper
- 4 garlic cloves, crushed
- 1 tbs coarsely chopped flat-leaf parsley
- 1 tbs coarsely chopped sage
- 1 tbs chopped thyme
- 1 tbs finely chopped rosemary
- 2kg Coles RSPCA Approved Turkey Buffet Small
- 1 garlic bulb, halved crossways
- 1 brown onion, unpeeled, halved
- 2 rosemary sprigs
- 2 thyme sprigs
- 3 cups (750ml) chicken stock
- 40g butter, extra
- 1/3 cup (50g) plain flour
- 1 tsp soy sauce
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine butter, salt, pepper, crushed garlic, parsley, sage, chopped thyme and chopped rosemary in a bowl. Pat the turkey dry with paper towel. Gently lift the skin to create a pocket. Spoon three-quarters of butter mixture under skin and use your hands to spread over the flesh. Place turkey on a baking tray in fridge overnight to develop the flavours.
Step 2
Remove turkey from fridge and set aside for 1 hour at room temperature. Place the garlic bulb, onion, rosemary sprigs and thyme sprigs in a slow cooker. Place turkey on top of the onion mixture. Brush remaining butter mixture over the top of the turkey. Season. Pour stock around the turkey. Cover and cook for 6 hours on low (or 3 hours on high) or until turkey is cooked through.
Step 3
Preheat grill on medium. Transfer the turkey, skin-side up, to a large baking tray. Cook under the grill for 5 mins or until golden brown. Transfer turkey to a serving platter. Cover with foil and set aside for 15 mins to rest. Strain cooking liquid from slow cooker through a fine sieve into a heatproof jug, pressing down on the solids.
Step 4
Heat the extra butter in a large deep frying pan over medium-high heat. Add the flour and cook, stirring, for 2 mins or until the mixture is grainy. Gradually add 3 cups (750ml) of the reserved cooking liquid, stirring constantly, until well combined. Add the soy sauce and cook, stirring, for 4-5 mins or until the gravy boils and thickens. Season.
Step 5
Slice turkey and serve with gravy.
Recipe tip
Serve with rosemary sprigs, thyme sprigs and baby rocket leaves
Christmas is all about enjoying family and food for Lisa. “It’s the best day for me – having the people I love most around and seeing their faces as each dish is presented,” she says. When it comes to what’s on the menu, the passionate home cook has perfected her repertoire, using appliances such as her slow cooker and air fryer. Some years, Lisa caters for 25-plus guests, so she’ll make big batches of her salads, cook an extra turkey breast and make a glazed ham – try Lisa’s best-ever ham glaze recipe for yourself. Lisa’s Christmas menu also features prawn and mango salad, tortellini salad, air fryer crispy skin pork belly and slow cooker turkey breast. The most anticipated dish? Her spekkoek (Indonesian spiced layer cake). “This special layer cake is Christmas to our family,” says Lisa. “I bake up to 30 each year to give to friends and family.”
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Lisa’s slow cooker turkey breast
- Serves8
- Cook time6 hour 15 minutes
- Prep time20 minutes, + 1 hour standing, 15 mins resting & overnight marinating time
Ingredients
- 125g butter, softened
- 1 1/2 tsp sea salt flakes
- 1/2 tsp freshly ground black pepper
- 4 garlic cloves, crushed
- 1 tbs coarsely chopped flat-leaf parsley
- 1 tbs coarsely chopped sage
- 1 tbs chopped thyme
- 1 tbs finely chopped rosemary
- 2kg Coles RSPCA Approved Turkey Buffet Small
- 1 garlic bulb, halved crossways
- 1 brown onion, unpeeled, halved
- 2 rosemary sprigs
- 2 thyme sprigs
- 3 cups (750ml) chicken stock
- 40g butter, extra
- 1/3 cup (50g) plain flour
- 1 tsp soy sauce
Description
Cooking a turkey slow is the secret to juicy turkey breast, and stress-free Christmas entertaining! A simple but stellar gravy adds the finishing touch. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
Method
Step 1
Combine butter, salt, pepper, crushed garlic, parsley, sage, chopped thyme and chopped rosemary in a bowl. Pat the turkey dry with paper towel. Gently lift the skin to create a pocket. Spoon three-quarters of butter mixture under skin and use your hands to spread over the flesh. Place turkey on a baking tray in fridge overnight to develop the flavours.
Step 2
Remove turkey from fridge and set aside for 1 hour at room temperature. Place the garlic bulb, onion, rosemary sprigs and thyme sprigs in a slow cooker. Place turkey on top of the onion mixture. Brush remaining butter mixture over the top of the turkey. Season. Pour stock around the turkey. Cover and cook for 6 hours on low (or 3 hours on high) or until turkey is cooked through.
Step 3
Preheat grill on medium. Transfer the turkey, skin-side up, to a large baking tray. Cook under the grill for 5 mins or until golden brown. Transfer turkey to a serving platter. Cover with foil and set aside for 15 mins to rest. Strain cooking liquid from slow cooker through a fine sieve into a heatproof jug, pressing down on the solids.
Step 4
Heat the extra butter in a large deep frying pan over medium-high heat. Add the flour and cook, stirring, for 2 mins or until the mixture is grainy. Gradually add 3 cups (750ml) of the reserved cooking liquid, stirring constantly, until well combined. Add the soy sauce and cook, stirring, for 4-5 mins or until the gravy boils and thickens. Season.
Step 5
Slice turkey and serve with gravy.