- Prep time 20 minutes
- Total time 6 hours & 30 minutes
- Portion size 12 servings
Ingredients
Method
In large saucepan, heat oil over medium-high heat; cook turkey, in batches, until browned, about 2 minutes per side. Transfer to slow cooker, placing turkey skin side up. In same saucepan, add broth, scraping up browned bits from bottom, then pour into slow cooker. Add confit lemons, onions and garlic to slow cooker; sprinkle thyme, oregano, basil, salt and pepper over top. Cover and cook on Low until turkey is tender and cooked through, about 6 hours.
Remove breasts from slow cooker; let stand for 10 minutes. Remove bones and skin; slice meat thinly. (Make-ahead: Can be refrigerated for up to 2 days; reheat before serving.) Skim fat from pan juices; set pan juices aside. To serve, arrange turkey on platter; garnish with confit lemons, onions, lemon wedges and rosemary. Serve with Cranberry Rosemary Sauce.
Cranberry Rosemary Sauce
In large saucepan, heat 3 tbsp oil; cook 5 chopped shallots, stirring often, until tender, about 5 minutes. Stir in 1 cup dry white wine, scraping up browned bits from bottom; add reserved pan juices, adding enough chicken broth if necessary to make 3 cups. Add 1 1⁄3 cups fresh cranberries, 1⁄2 cup maple syrup and 2 tsp chopped fresh rosemary. Bring to boil; reduce heat and simmer until sauce is thickened and cranberries break down, 12 to 15 minutes. (Make-ahead: Can be refrigerated for up to 5 days. Reheat in microwave before serving.) Makes about 4 cups.
Did you know?
You can make your own confit or purchase Moroccan preserved lemons in jars. These lemons are an easy way to add a lot of flavour to a dish.
Nutritional facts PER SERVING WITH 2 TBSP SAUCE: about
- Calories 520
- Total fat 13 g
- Saturated fat 3 g
- Sodium 200 mg
- Total carbohydrate 15 g
- Fibre 1 g
- Sugars 11 g
- Protein 85 g
- Iron 1.6 mg
