"A large turkey will serve a crowd and it’s perfect for a make-ahead, slow cooker dinner. For years, we have exclusively chosen turkey for Thanksgiving, or perhaps a large Passover gathering, but now, we’re serving it more and more. A few years ago I shared a recipe for turkey breast stuffed with apricots and quinoa which was wildly popular so I am hoping you’ll enjoy this dish too.
There are a lot of flavors in this dish. Red onions, fennel, orange and rosemary are among the most prominent, and I can forgive you for thinking that the flavor may become overpowering, but that’s not the case at all. The turkey, when cooked perfectly, is moist and full of flavor. By slow cooking this in plenty of liquid, you also have the base for a gravy that compliments the turkey very well.
You have to be careful not to overcook turkey breast as it can dry out quickly, but this netted turkey breast fits perfectly in my slow cooker surrounded with flavorful ingredients and stock." - This American Bite
1, 6lb KOL Foods pastured, organic-fed, netted turkey roaster (breast)
1 red onion
1 medium bulb of fennel
3 sprigs fresh rosemary
4 cups KOL Foods poultry or chicken broth
Sautée the red onion and fennel in the bottom of your slow cooker, or if your slow cooker doesn't have a sautée setting, use a skillet and transfer the onion and fennel into the bottom of your slow cooker (be sure to deglaze the pan with a little broth and add that to the slow cooker too).
Add the netted turkey breast to the slow cooker.
Fully zest the oranges, cut them in half, and add both the zest and orange halves to the slow cooker.
Add the rest of the ingredients to the slow cooker and cook on low until the internal temperature of the poultry teaches 165 degrees.