Turkey Breast Braised with Cider and Apples
|Shallots||3 , thinly sliced|
|Thin skinned potatoes||6 Small, scrubbed and cut lengthwise into quarters (Each About 2 Inches In Diameter)|
|Dry bay leaf||1|
|Tart green apples||2 Medium, peeled, cored, and cut into eighths|
|Skinless boneless turkey breast halves||2 1⁄2 Pound, rolled and tied|
|Ground white pepper||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Apple cider/Apple juice||1⁄2 Cup (8 tbs)|
|Cornstarch||1 1⁄2 Tablespoon, blended with 2 tablespoons cold water|
|Cold water||2 Tablespoon|
|Chopped parsley||1 Teaspoon|
In a 4-quart or larger electric slow cooker, combine shallots, potatoes, and bay leaf.
Arrange apples over potato mixture.
Rinse turkey, pat dry, and place on top of apples; sprinkle with white pepper, nutmeg, and cinnamon.
Pour in cider.
Cover and cook at low setting until meat in thickest part is very tender when pierced (8 to 10 hours).
Carefully lift turkey to a warm serving dish.
Using a slotted spoon, lift out apples and potatoes and arrange around turkey.
Blend cornstarch mixture into cooking liquid.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (12 to 15 more minutes).
Season sauce to taste with salt.
To serve, slice turkey about 1/4 inch thick.
Spoon some of the sauce over turkey slices, apples, and potatoes; sprinkle with parsley.
Serve remaining sauce in a bowl or pitcher to add to taste.