This recipe for roast turkey breast (or crown), is absolutely delicious and super easy!! If you need a moist, juicy, no hassle recipe this Christmas, then this is the recipe for you.
Brining overnight and also using the slow cooker makes the quite dry turkey breast really moist and juicy. This also makes it delicious as leftovers.
The paprika and oregano rub combine with the subtle sweetness of the apple, to make a perfectly balanced flavour combination that pairs perfectly with turkey and the vegetable sides.
- 2 Litres of cloudy (unfiltered) pressed apple juice (Preferably organic, preferably in a glass bottle).
- 1/2 cup of sea salt (I use Maldon)
- 3-6 Kilo organic turkey crown
- 1 tsp smoked Paprika
- 1 Tsp Dried Oregano
- 1/2 Tsp Black Pepper
- 2 Sprigs of fresh Rosemary
- Optional additions: butter, onion, garlic, chilli flakes.
First, set aside 1 cup of apple juice from the 2 Litres.
Then pour the remaining juice and the salt into the bowl of the slow cooker. Stir until the salt is dissolved.
Submerge the turkey crown in the apple brine, and place this in the fridge overnight.
The following morning, rinse and pat dry the turkey. Discard the brine. Rinse the bowl and dry.
Combine the smoked paprika, oregano and black pepper in a small bowl, and rub into the exterior of the turkey. (If you’re using butter, then add it under the skin of the turkey before rubbing)
Place the turkey into the slow cooker, pour in the saved 1 cup of apple juice (plus chopped onion and garlic if using) and add 2 large sprigs of fresh rosemary. One on the meat, and one in the juice (sprinkle with chilli flakes if using).
Cook for 3-4 hours on high, or 6-8 hours on low heat. Baste the meat from time to time.
Slice and serve with green beans and gut healing apple sauce, or triple berry cranberry sauce. Plus all the trimmings.
Keeps in the fridge for several days.