Eosinophilic Esophagitis Friendly Crockpot Turkey Breast

Total time5 hr 25 min

Prep time15 min

Cook time5 hr

4.7

(4)

Eosinophilic Esophagitis Friendly Crockpot Turkey Breast

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Ingredients

6 servings

1 bone-in turkey breast (5–6 lb), skin-on
4 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
4 garlic cloves, minced
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
1 tsp fresh sage, finely chopped
1 tsp kosher salt
½ tsp black pepper, freshly ground
1 medium yellow onion, cut into thick rings
3 celery stalks, cut into 2-inch pieces
2 medium carrots, cut into 2-inch pieces
½ cup low-sodium chicken broth

For the gravy

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 cup drippings from the slow cooker, strained
salt and pepper, to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
In a small bowl, combine the softened butter, minced garlic, thyme, rosemary, sage, kosher salt, and black pepper until evenly mixed.
2
Pat the turkey breast dry with paper towels. Using your fingers, gently loosen the skin from the breast meat without tearing it. Spread about two-thirds of the herb butter directly under the skin, pressing to distribute it evenly over the meat. Rub the remaining butter over the outside of the skin.

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