Turkey breast with Marsala in slow cooker, a new recipe designed for big occasions and holidays like Easter and Christmas, but not only.
The slow cooker is a pot that allows for a truly spectacular type of cooking, retaining all the nutritional values and flavors of the used products, and then, it does everything on its own.
You set the time and go, you can focus on something else.
Obviously, my heartfelt advice, it is a type of cooking to dedicate time to when you have it and feel like it.
For this recipe, I used all simple ingredients and added an extra touch of flavor by adding cloves to the meat.
Below you will find other ideas to make with turkey meat.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: All Seasons, Easter
Ingredients
- 1.65 lbs turkey breast (in one piece)
- 0.14 oz fine salt
- to taste garlic powder
- 1 3/4 cups carrots (cleaned)
- 2 cups red onions (cleaned)
- to taste cloves
- 3 tbsps extra virgin olive oil
- 1 tbsp mustard
- 1 cup Marsala
- 1/2 cup water
Tools
- 1 Slow cooker
- 1 Bowl
- 1 Spoon
- 1 Knife
- 1 Cutting board
Steps
To make Turkey Breast with Marsala in the slow cooker, first, in a bowl, season the turkey breast with oil, salt, garlic powder, and cloves (I inserted them directly in the top part of the meat and will remove them at the end of cooking) and the mustard that will be massaged all over the meat.
Set aside to marinate for a moment.
Meanwhile, clean the vegetables.
Trim ends and peel from carrots and onions and slice the latter into rings, while cutting the carrots directly in half or in three parts depending on size.
Inside the slow cooker’s pot, place the meat with the vegetables and drizzle with Marsala and water.
If you wish, you can adjust with a bit more salt.
Close with the lid and start cooking.
Mine is 4 hours on HIGH mode.
Turn the meat occasionally during cooking, and after the time has elapsed, let it rest in its juice for at least 30 minutes before slicing it into pieces.
You can thicken the sauce with two or three tablespoons of flour or cornstarch by simmering it in a pan.
Or you can blend all the used vegetables together and bring the turkey to the table accompanied by a smooth sauce.
The only caution, remove the cloves.
