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Slow-cooker turkey breasts with wine & bacon

Slow cooked turkey breasts with wine & bacon

Slow-cooker turkey breasts with wine & bacon

Name: Slow-cooker turkey breasts with wine & bacon
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 8
Ingredients: 2 turkey breast fillets, approx 800-900g each. Or buy 1 small turkey crown, approx 1.9k and remove the breast fillets (your butcher will do this for you if you're unsure how to prepare); 16 rashers smoked streaky bacon; 2 tbsp fresh thyme leaves plus extra to serve if you like; 1 tbsp sunflower oil; 1 onion halved and thickly sliced; 2 carrots sliced; 2 bay leaves; 15g dried porcini mushrooms; 150ml dry white wine; 500ml chicken stock (we used a Knorr chicken stock pot); 2 tbsp plain flour

Sara Buenfeld

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Serves 8

More effort

Prep: 1 hr

Cook: 3 hrs - 4 hrs

not suitable for freezing

A star rating of 4.6 out of 5.5 ratingsRate

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If you like the idea of Christmas turkey but often find it dry, then you must try this. The tender turkey is wrapped in bacon then braised in a slow cooker

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Ingredients

Nutrition

Units:

MetricUS

2 turkey

breast fillets, approx 800-900g each. Or buy 1 small turkey crown, approx 1.9k and remove the breast fillets (your butcher will do this for you if you're unsure how to prepare)
16 rashers smoked streaky bacon
2 tbsp fresh thyme leaves

plus extra to serve if you like
1 tbsp sunflower oil
1 onion

halved and thickly sliced
2 carrots

sliced
2 bay leaves
15g dried porcini mushrooms
150ml dry white wine
500ml chicken stock

(we used a Knorr chicken stock pot)
2 tbsp plain flour

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Nutrition: per serving

kcal297
fat12g
saturates4g
carbs7g
sugars3g
fibre1g
protein35g
salt1.9g

Method

step 1

Lay a length of string twice the length of the turkey fillet on a chopping board. Arrange 4 more lengths of string large enough to tie around the width of the fillet at intervals across your first string, winding each one around the main string once so they don't move around too much. Lay 8 rashers of bacon, across the main string and running in the same direction as the 4 strings, overlap the rashers slightly so they don’t pull apart when you wrap the turkey. Scatter with 1 tbsp of the thyme and grind over some black pepper.
step 2

Place a turkey fillet on top of the bacon then wrap the bacon around it and tie the strings around the middle and around the length to hold everything in place, it should be snug but not too tight Snip off any excess string with scissors.
step 3

Heat the oil in a large frying pan and fry the fillet on all sides until browned then remove from the pan. While browning the first fillet wrap and tie the other one then brown that too. Set aside with the other breast.
step 4

Add the onion and carrots to the pan and cook until starting to colour. Tip the vegetables into the slow cooker and add the bay leaves and mushrooms then arrange the turkey fillets on top. Pour the wine and stock into the frying pan, bring to a rapid boil then pour in to the slow cooker, cover and cook on LOW for 3-4 hours until a skewer poked into the centre comes out feeling very hot or a meat thermometer reads 75C.
step 5

Lift the turkey breasts onto a plate and cover with foil. Mix the flour with 4 tbsp water to make a smooth liquid. Strain the cooking juices from the slow cooker into a pan, whisk in the flour mixture and keep whisking over the heat while bringing to a simmer to make a thin gravy. Serve with the sliced turkey breasts and traditional vegetables and accompaniments. If taking the turkey to the table on a platter, scatter with a little thyme and grind over some black pepper.

RECIPE TIPS

OUR SLOW COOKER

We cooked this recipe in a 3.5 litre slow cooker. Check manufacturer instructions on your slow cooker to ensure the correct setting and cooking time is used.

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A star rating of 4.6 out of 5.5 ratings

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