Greek-Style Crockpot Turkey

The market was teaching someone to butcher poultry.  I can tell, because there are suddenly rows of turkey parts at a good price.  It generally happens in October and again in the spring, when they're trying to get rid of the excess holiday turkeys.  I bought a bone-in breast, intending to do a Thanksgiving-style meal.  Then my annual labs came back, and it turned into something much healthier.  It also went into the Crockpot because my schedule changed at the last minute.  I've been wanting to do larger meals in the big one anyway.

I am not a green olive fan.  However, they do fit the flavor profile of the dish.  Lemon, garlic, thyme, oregano, and a few spices round it out.

This did end up tasting primarily like lemon, probably because it cooked for 10 hours instead of the planned 7-8.  Overtime.  The two extra portions I put in the freezer are labeled "lemon turkey dinner".  I discovered that, when lemons caramelize in the slow cooker, they taste like preserved lemons.  That helps future recipe planning a lot.  Adding a touch more salt at the beginning will temper the lemon, or you could simply not use one the size of a grapefruit.

1 Tb olive oil
1 brown onion, thinly sliced
1 15 oz can chickpeas, drained and rinsed
4 red potatoes, scrubbed and quartered
1 split turkey breast, about 2 pounds
1 8 to 12 oz-ish can or jar green olives, drained
*1 tsp dried thyme or 2 sprigs
1 tsp dried oregano, or *2 sprigs
Kosher salt and pepper as desired
*1 or 2 lemons, thinly sliced
2 C water or chicken broth

1.  Early in the day, set up the slow cooker.  First drizzle oil into the bottom and spread around to grease the crock.

2.  Arrange half of the onion slices on the bottom of the crock.  Arrange the potato quarters around the edge.  Set the turkey breast in the middle.

3.  Add the chickpeas, remaining onion slices, and olives, then sprinkle with thyme, oregano, salt, and pepper.  Top with lemon slices.  Lastly, pour the broth or water into the crock.  This water is the conduit that will cook the potatoes.  It's okay that you may not see it under everything.  The turkey will be giving off more juices as it cooks.

4.  Cover and set the slow cooker to high for 4 hours or low for 6-8.  Check the thickest part of the turkey for a temperature of at least 165ºF.  The potatoes should be falling-apart tender.  Everything else either went in cooked or can be eaten raw.

5.  Serve hot, with sides as desired.  I just had steamed broccoli.  You could serve this with salad, rice, pasta, or any vegetable.

Serves about 6

Difficulty rating  π