For the Turkey:
1 large turkey breast on the bone
1 head of garlic
1 medium sized yellow onion
1 lemon (optional, see the notes below)
5 strings of fresh thyme
3 sprigs of fresh rosemary
½ tablespoon of salt
Freshly ground pepper
1 teaspoon dry garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 tablespoon of extra virgin olive oil
For the gravy:
⅓ to a ½ cup of milk
1-2 tablespoons of corn starch
Salt and pepper to taste
For the Turkey:
Cut your garlic head in a half
Cut onion in 4 large pieces
Cut lemons in half
Add all of the above to the bottom of the slow cooker, reserving a half of lemon
Place the turkey breast on top of the garlic, onion and lemon
Sprinkle the top with the spices: salt, pepper, garlic powder, onion powder and paprika
Spoon over Extra Virgin Olive oil on top of the turkey and half the lemon.
Bundle up the herbs and add to the slow cooker
Cover and cook on low for 7-8 hours
For the Gravy:
Once the turkey is done, you can take it out along with all the veggies, herbs and lemons.
The juice will contain fat on the top – remove it so the gravy is not too heavy
Pour the juice in a small saucepan
Bring it to boil
In a cup mix together milk with corn starch
Add to juice and cook until thickened up.
1. Depending on how much juice you have, you may need to add more milk/cornstarch mixture. Just add ⅓ milk with 1 tablespoon first and see how it thickens up. If needed, repeat the process.
2. It happens that the sauce can get a little bitter from the lemons. I guess it depends on the lemons. You may want to skip the lemon and adjust tanginess of the gravy at the end with some lemon juice.