Your family and guests will love the classic turkey herb blend of thyme, rosemary and sage. The turkey breast starts in the slow cooker to develop rich flavors. Pair it with fingerling roasted potatoes and a mustard sauce for a complete meal.
How to Make It
Prepare the turkey: Stir together butter, thyme, garlic, rosemary, sage, lemon zest, 2 teaspoons of the salt, and 1 teaspoon of the pepper in a medium bowl until well incorporated. Rub butter mixture under turkey skin. Sprinkle outside of turkey with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Pour chicken broth in bottom of a 6-quart slow cooker; add turkey, skin side up. Cover and cook on LOW until a thermometer inserted into thickest portion registers 165°F, 4 1/2 to 5 hours.
Remove turkey from the slow cooker; remove skin from turkey, and reserve for later use. Slice turkey and set aside, covered.
Prepare the Potatoes: Preheat oven to 375˚F. Toss potatoes with 2 Tbsp. olive oil, garlic, 3/4 tsp. kosher salt, and black pepper on a rimmed baking sheet. Bake at in preheated oven until tender, about 25 minutes.
Prepare the Sauce: Cook reserved turkey skin in 1 Tbsp. olive oil in a medium skillet over medium until it is browned and fat has rendered, about 5 minutes. Remove and discard turkey skin, reserving drippings in skillet. Add minced shallots. Cook until shallots are tender, about 2 minutes. Add white wine; cook until reduced by half, about 2 minutes. Add chicken broth, remaining 1/4 tsp. salt, and coarse-grain mustard, Dijon mustard, and chopped thyme. Simmer 2 minutes. Remove skillet from heat; stir in butter until melted. Serve sauce over sliced turkey and potatoes
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