Black Truffle Olive Oil and Fresh Garlic Turkey Breast

turkey

Last week at Sprout’s, I picked up a half turkey breast. I only seem to find these in our area at this time of year and was excited to see them in the store once again so I could make this comfort food for dinner this weekend. My mom and my sister can find turkey breasts at their local grocery stores year round. Oh, how I wish that were true here in San Diego as well. What I should do, is pick up several and keep them in the freezer to use throughout the next few months.

I noticed a bottle of black truffle olive oil that I had in my pantry, so decided to use that to brown my turkey in. Kylie and I were at Trader Joe’s on Friday night, and she noticed they had started to carry small containers of black truffle butter in their butter section. I’m pretty sure this is for the holiday season, but it would be great if they had it all year long. I may have to pick a few of those containers up to use on my Thanksgiving turkeys this year. Yes, I did say turkeys (plural). I make two turkeys – around 20 pounds each. I host our annual Thanksgiving gathering and enjoy it more and more each year.

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I have to tell you, my home smells so good right now! With the clocks going back one hour last night and it becoming dark a little earlier, a turkey breast cooking for the afternoon in my slow cooker sounded like a great idea.

I peeled and halved about 5 cloves of garlic to stuff in the breast in little slits I made with a paring knife. Black truffle oil and garlic seemed like a perfect combination of flavors. I actually added nothing else, other than kosher salt, pepper and butter, to the turkey.

Once I stuffed my turkey breast with the garlic and sprinkled kosher salt and pepper on both sides, I rubbed 1/2 tablespoon of black truffle olive oil over the skin before placing it in two tablespoons of black truffle oil that I heated in my slow cooker insert on my cooktop. I let the breast cook until it was nice and brown before turning it over and doing the same thing on the other side.

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I cut up two fennel bulbs and an onion to place as a bed under the turkey in my slow cooker. On top of the fennel and onion, I poured 3/4 cup of white wine and 1/2 cup of low-sodium chicken broth, before laying the turkey back into the pan.

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I had an extra tablespoon of butter on my butter dish that was softened perfectly, so I rubbed that over the breast and under the skin. No sense wasting butter, so why not use it on my turkey?

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Doesn’t that look amazing? And it isn’t even cooked yet!

I then set my slow cooker to cook on high for four hours. This was so easy to put together and since it’s cooking all afternoon, there isn’t much for me to do right before dinner except roast my green beans and prepare potatoes in the special way my daughter has requested (cut in cubes and sautéd in olive oil and salt and pepper. As it turns out, Kylie took the liberty of making the potatoes and they were fantastic! She peeled and cubed russet baking potatoes, placed them on a sheet pan and drizzled them with olive oil. She sprinkled kosher salt, pepper, and paprika on them and roasted them at 375 degrees. They were really, really good. She also made an apple crisp for dessert, also really, really good! Thank you, Kylie!

turkey

Ingredients

  • 1 2-1/2 pound skin-on, bone-in half turkey breast
  • 2-1/2 tablespoons black truffle oil
  • 1 tablespoon softened butter
  • 3/4 cup white wine
  • 1/2 cup low-sodium chicken broth
  • 4-5 cloves of garlic, peeled and halved
  • 2-1/2 teaspoons kosher salt
  • 1-1/2 teaspoons pepper
  • 2 fennel bulbs, sliced in half-rounds
  • 1 onion, sliced

Directions

  1. Pierce top side of breast in several places with paring knife.
  2. Sprinkle kosher salt and pepper over both sides of breast.
  3. Drizzle 1/2 tablespoons black truffle oil over top of breast.
  4. Heat 2 tablespoons of truffle oil in crock pot insert (that you can heat on cook top) or Dutch oven.
  5. Place turkey in crock pot insert or Dutch oven and brown on both sides (4-5 minutes per side).
  6. Remove from crock pot and set aside.
  7. Place sliced fennel and onion on bottom of crock pot and place crock pot insert back into crock pot.
  8. Pour wine and chicken broth over fennel and onion.
  9. Place turkey on top of fennel and onion.
  10. Rub turkey breast skin with softened butter.
  11. Set to cook on high for 4 hours or low for 8 hours.

Enjoy!

Until next time, Kris

 

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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