I must warn you; this Turkey Breast Roast does not look at all appeasing when you first cook it for 6.5 hours in the slow cooker. But when you slice it and pour the gravy all over it, plated in a serving dish, I promise it gets better and tastes amazing! You will not be disappointed, and everyone will rave over how juicy and tender your turkey is. No more dry Turkey!

Ingredients

1 x 2 kg Ingham’s Turkey Breast Traditional Roast – Thaw in fridge overnight
2 Cups of hot tap water for the Turkey
100g Maggi Rich Gravy (I get mine from Costco) 
2 Cups of water for the gravy

Method

Turkey (6.5 hours)

• Add the water for the turkey to your slow cooker. 
• Remove the plastic layer from the thawed turkey – Do Not Remove the Foil Layer
• Place the turkey into the slow cooker with the lid on and cook on low for 6.5 hours
• After 6.5 hours, check using a meat thermometer that the internal temperature has reached 82 degrees to ensure it is cooked. 
• Remove the dish from the slow cooker with the lid on and rest for 1 hour. (This is so the turkey does not fall apart).
• Unwrap the turkey on a carving board and remove the foil. (Don’t be alarmed, it will not look appetizing yet!)
• Slice into 2cm slices, keeping the turkey in its shape. 
• Pick up the whole turkey, keeping slices together, into an oven safe serving dish. Now make the gravy. 

Gravy

• Whisk together the gravy mix with 1 cup of the water in small saucepan over medium heat. 
• When it has thickened, add the remaining cup of water, and cook until its thickened slightly.
• Pour gravy over the turkey slices and using a spoon separate the slices and spoon some of the gravy in between each slice. (This is the trick to keeping it moist)
• Serve now or cover in alfoil to reheat later when required.