Hot Turkey Recipe

Prepare turkey

Pat the turkey breast dry with paper towels. In a small bowl, mix 4 tbs softened butter, minced garlic, chopped thyme, chopped rosemary, kosher salt, and black pepper into a paste.

Season and sear (optional)

Rub the herb-butter mixture all over the turkey breast, getting some under the skin if possible. Optional: heat 1 tbs butter in a skillet on medium-high and sear the turkey on all sides until lightly browned (1-2 minutes per side) to deepen flavor.

Slow-cook

Place the seasoned turkey in a 6-quart slow cooker. Pour 1 cup chicken or turkey broth into the slow cooker (this keeps the turkey moist and becomes part of the gravy). Cover and cook on LOW for 4–5 hours or on HIGH for 2.5–3 hours, until the internal temperature at the thickest part reaches 165°F (74°C) and the meat is tender.

Rest and slice

Carefully remove the turkey from the slow cooker to a cutting board and tent loosely with foil. Let rest 10–15 minutes. Reserve the cooking liquid by pouring it through a fine-mesh strainer into a heatproof bowl. Slice the turkey thinly against the grain for serving.

Cook potatoes

Place peeled, cubed potatoes into a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15–20 minutes.

Warm dairy

While potatoes cook, warm 1 cup whole milk and 6 tbs butter together in a small saucepan over low heat until butter is melted and the liquid is hot but not boiling. If using sour cream or cream cheese, soften it slightly by stirring into the warm milk.

Mash potatoes

Drain potatoes well and return to the still-warm pot. Mash using a potato masher or ricer until mostly smooth. Gradually add the warm butter-milk mixture, mashing until you reach desired creaminess. Stir in 2 tbs sour cream or cream cheese if using. Season with 1 tsp black pepper and additional kosher salt to taste (start with 1/2 tsp). Keep warm until assembly.

Separate fat

Skim any excess fat from the reserved slow-cooker cooking liquid (you should have about 1 cup of strained liquid). If you reserved drippings with fat, spoon off 2 tbs of fat; if not, use 2 tbs unsalted butter in the next step.

Make roux

In a medium saucepan over medium heat, melt 2 tbs butter (or heat the 2 tbs reserved fat). Add 3 tbs all-purpose flour and whisk constantly for 1–2 minutes until the roux is golden and smells slightly nutty (this removes raw flour taste).

Add liquid

Slowly whisk in the 1 cup strained cooking liquid and then 2 cups cold turkey or chicken broth, a little at a time, whisking constantly to avoid lumps. Bring to a gentle simmer; the gravy will thicken as it heats. Simmer 4–6 minutes, whisking occasionally, until the gravy reaches desired thickness.

Season and finish

Stir in 1 tsp fresh thyme (optional), 1 tsp freshly ground black pepper, and 1/2 tsp kosher salt (adjust to taste). If gravy becomes too thick, whisk in additional warm broth 1–2 tbs at a time to loosen. Keep warm until serving.

Plate

Divide the mashed potatoes among plates (about 1 cup mashed potatoes per serving). Top each portion with 4–6 oz sliced slow-roasted turkey (adjust to taste).

Smother with gravy

Ladle 1/4 to 1/3 cup hot turkey gravy over the turkey and potatoes, allowing some to soak into the mashed potatoes for a 'smothered' finish. Taste and add extra salt/pepper if needed.

Garnish and serve

Brush a little melted butter over the turkey slices for shine (optional) and sprinkle chopped fresh parsley over the dish. Serve immediately while hot.