For Christmas Eve this year I wanted to do something special for dinner, but being that it was only Conrad and I it did not make sense to make an entire turkey. I wanted something fairly simple. I decided to get a turkey breast and try it in our slow cooker (crock pot). This freed up the oven so I could also be working on desserts and food for Christmas Day! Next decision was how would I season it? I decided on using one of my favorite flavors...pumpkin! It came out delicious and so juicy! The flavors were pleasantly complex with the onions, salt and pepper reining in the sweetness of the pumpkin and maple. Another great variation for fall would be to use apple butter instead of pumpkin and throw in some granny smith apples cut up and tossed with the sweet potatoes!
Slow Cooker Maple Pumpkin Turkey Breast:
1.75-2lb boneless turkey breast
1 sweet onion sliced
1/4 cup pure real maple syrup
1/4 cup pumpkin butter
1/4 tsp ground cinnamon
1/2 tsp salt
1/8 tsp white pepper
2 sweet potatoes peeled and chopped into chunks
4-5 Fresh sage leaves
Take sliced onions and sweet potato chunks and toss them together in the slow cooker. In a bowl mix the maple syrup, pumpkin butter, cinnamon, 1/2 tsp salt and 1/8 tsp white pepper. Put the turkey breast on top of the sweet potatoes and onions. Pour the sauce all over the turkey. With your hands take some of the sauce and work it under the skin of your turkey as well as the fresh sage leaves (see sage in the turkey slices in picture!) Cover the slow cooker and set it for 4 hours on high. Over the course of the turkey's cooking time be sure to baste 3 or four times..mostly towards the end, over both the turkey and the sweet potatoes. Your bird will be done when it's internal temperature reads 165. Remove everything from the slow cooker onto a platter and cover to rest for 10-15 minutes, and then enjoy!
For the wine pairing I would suggest
Domaine Chandon's Pinot Menuier
(check my next post for more on this grape varietal, essential for most Champagne making)