Lemon Pepper Turkey Breast and Thighs With Brown Stew Gravy

The turkey I prepared was to me, characteristic of all-American Thanksgiving cuisine, simply seasoned with lemon, butter, salt, pepper, and slow-cooked in a crock pot – a U.S. invention.


1 small turkey breast (4 – 5 lbs.)
2 pounds small turkey thighs (about ¾ each)
1 stick unsalted butter
1 1/2 cups of chicken stock
1 teaspoon lemon zest (about ½ lemon)
1 inch lemon (cut half)
salt and black pepper, to taste
1 cup drippings from the turkey
1 clove of garlic (smashed)
1 teaspoon sliced onion
1 tbs. olive oil
2 tbs. molasses
2 tbs. Worcestershire sauce
2 tbs. brown sugar
2 tbs. nondairy or soy creamer *
2 tbs. flour
salt and black pepper, to taste


1. Pat turkey breast dry.
2. Mash and mix the lemon zest into the butter.
3. Rub the butter over and under the turkey’s skin.
4. Salt and pepper the turkey.
5. Place in crock pot with cut lemon inserted in the cavity of the breast.
6. Pour in stock, cover crock pot and cook on low for 5 – 7 hours.
7. Remove turkey carefully from pot and place in an oven ready dish, in an oven preheated to broil.
8. Cook until skin is crisp, about 15 minutes.
9. Allow to cool for at least 15 minutes before slicing the meat.
10. Gravy
11. Heat oil over medium-high heat.
12. Add garlic and onion, allow onion to sweat.
13. Add drippings, Worcestershire sauce, brown sugar, and molasses.
14. Whisk flour and creamer separately.
15. Add to drippings mixture and whisk constantly.
16. Strain and serve immediately.
17. Feel free to use cream if you’d like.
Credit: Foodista

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