Slow and easy holiday turkey

The holiday season is here, and so is our featured annual recipe.

'Tis the season to be jolly... and healthy. As the holidays approach, we are excited to share a festive recipe that will not only tantalize your taste buds but also keep your health goals on track. Say hello to our star dish: "Slow and Easy Turkey Breast with Dill."

Picture this: a succulent turkey breast, infused with aromatic dill, slowly cooking to perfection while you deck the halls or wrap presents. This dish is like a warm hug for your taste buds and your well-being!

Why choose this recipe for your holiday feast?

• Stress-free cooking: The slow cooker does all the work, giving you more time to enjoy the holiday spirit with loved ones.
• Lean and mean: Turkey breast contains high lean protein, and low sodium, perfect for maintaining a balanced diet during the indulgent season.
• Flavour explosion: The combination of dill, lemon, and a blend of spices creates a mouth-watering aroma that will have your guests asking, "What's cooking?"

So, let's put a healthy spin on tradition and make this holiday season both merry and mindful!

TELUS Health MyCare Physician approved Turkey breast recipe

Sourced from Heart and Stroke Canada and Hello Canola.

Ingredients

• 1 medium onion, cut in 8 wedges
• 3 tbsp (45 mL) Dijon mustard
• Grated rind and juice of 1 large lemon
• 2 tbsp (25 mL) canola oil
• 3 tbsp (45 mL) chopped fresh dill weed or 1 tbsp (15 mL) dried dill weed
• 1 tsp (5 mL) garlic powder
• 1 tsp (5 mL) paprika
• 1/2 tsp (2 mL) coarsely ground black pepper
• 1/4 tsp (1 mL) Cayenne pepper
• 6 lb (2.7 kg) frozen bone-in turkey breast, thawed

Instructions

• In a slow cooker, place onions.
• In a small bowl, whisk together mustard, lemon rind and juice, canola oil, dill weed, garlic powder, paprika, black pepper and Cayenne pepper.
• Place the turkey on a clean work surface. Carefully loosen skin from breast by inserting fingers and gently pushing between skin and meat. Place dill mixture under skin and over breast meat, being careful not to tear skin. Rub any remaining dill mixture evenly over the turkey breast. Place turkey in a slow cooker, breast side up. Cover and cook on high setting for 1 hour. Reduce heat to low setting and continue cooking 4 hours until meat thermometer inserted in thickest part of breast registers 165 °F (75 °C).
• Remove turkey, place on cutting board and let stand 20 minutes before carefully removing skin (keeping seasonings on breast), discarding skin and slicing turkey.
• Meanwhile, remove onions with a slotted spoon and discard. Pour pan drippings into 2 cups (500 mL) measuring cup, place in the freezer for 15 minutes to cool slightly. Pour pan drippings in quart-size (1.13 L), resealable plastic bag. Place bag over medium bowl, angle bag to form a “pastry bag” and allow fat to rise to top. Snip pointed end and allow drippings to flow into bowl, stopping flow before layer of fat flows through. Discard fat. Serve pan juices with sliced turkey. If necessary, reheat juices by placing them in a small saucepan and bring just to boil over medium high heat.

Enjoy.