Brilliant Short Recipe: Slow Cooker Turkey I went round and round on how to elevate this interesting and delicious dish to Brilliant. What I kept returning to was how many people have commented to me that they have added this recipe to their Thanksgiving repertoire. Quite the feat, I think, since that's an almost impenetrable list of recipes to infiltrate. I decided that turkey must be the key. This is a bit more complex than some of my Brilliant suggestions, but it's also the only one that calls for a slow cooker, and it still uses just a handful of ingredients. Season a 4- to 6-pound boneless turkey breast with coarse salt and freshly ground black pepper. Place the breast, skin side up, in a slow cooker. Pour over 1/4 cup Madeira; add 1 onion, preferably Vidalia, sliced, 1 sprig thyme; 1 garlic clove; and 1 tablespoon of honey. Seal with the lid. Cook on high heat, turning once, until tender, 3 to 4 hours. Remove to a clean cutting board and cover with foil. Let the turkey rest before slicing. Pour the broth into a fat separator or remove the grease with a spoon. Strain the broth into a small saucepan and bring to a boil. Taste and adjust for seasoning with salt and pepper. Keep warm over low heat. Remove the skin, slice the turkey, and place on the bottom of a warmed serving plate. Top with a spoonful of Winter Green and Butternut Squash Gratin. Serves 8 to 10.
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