Southern favorites, kitchen tips, and glimpses of real life as a wife and mother are just a few of the things you will find at The Speedy Spatula. When Amy is not in the kitchen creating a new recipe you can find her in the outdoors enjoying nature with her husband and son. Inspired by a long line of family cooks, Amy takes Southern favorites and makes them fast, healthier, and easy for the modern cook. Follow The Speedy Spatula on Instagram where a new recipe is posted daily!VISIT THE SPEEDY SPATULA'S INSTAGRAM
3lbs boneless turkey breast (thawed)
4 carrots (peeled)
1 apple (cut into fourths)
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground sage
1/4 tsp ground thyme
1/4 tsp dried rosemary
1/4 tsp dried basil flakes
1 tsp fresh minced garlic
1 tsp fresh parsley leaves
1 cup chicken broth
2 tbsp butter
1/2 cup Head Country Apple Habanero Bar-B-Q Sauce (and more for serving)
Place the carrots and apple in the bottom of a 4 quart or larger slow cooker.
Place the bonless thawed turkey breast on top of the carrots and apple in the slow cooker.
Season the turkey breast with garlic powder, onion powder, ground black pepper, basil, thyme, sage, salt, rosemary, and fresh parsley.
Mix together the chicken broth, butter, and minced garlic, heat until the butter is melted, then pour it into the slow cooker.
Pour the 1/2 cup of Head Country Apple Habanero Bar-B-Q Sauce over the turkey breast.
Place the lid on the slow cooker and cook on low 4 hours.
Once cooked, remove the lid from the slow cooker and place the porcelain insert in the oven.
Roast the turkey at 450F for 10 minutes.
Remove from the oven and place the turkey breast on a platter, slicing it into 1/2 inch thick pieces to serve.
Serve the sliced turkey topped with more Head Country Apple Habanero Bar-B-Q Sauce.
TIP: Roasting the turkey in the oven after cooking in the slow cooker makes the skin on the turkey crispy and browned.
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