Slow cooked turkey breast with fresh herb butter, gravy and brown butter pears.
Chop fresh herbs and toss together with nutmeg. Reserve 2 tablespoons fresh herbs for gravy.
Blend fresh herbs with softened butter.
Carefully fold the skin of the turkey off of the breast meat. Spread with herb butter reserving 2 tablespoons. Lay skin back on top of the butter. Rub reserved butter over skin and bottom part of the breast. Season top with salt and pepper Tie with baking twine. Set aside.
In the bottom of the crockpot arrange onion halves, pear halves, carrot, parsley, and thyme. Place turkey breast on top. Cover with crockpot lid and cook on low heat for 5-6 hours or until internal temperature reaches 160-165 degrees F.
Remove from crockpot and place on a baking sheet. Allow turkey to rest at least 10 minutes before slicing.
For crisp skin: Place turkey breast, skin side up, on a baking sheet under a broiler set on the lowest oven rack for 5 minutes.
Serve with herb gravy and brown butter pears.
In a saucepan add turkey stock and apple cider. Bring to a simmer and reduce liquid to 2 cups. Set aside until ready to make gravy. This can be done ahead of time.
When ready to make gravy, drain solids from crockpot through a strainer. Discard solids and skim off any butter/fat. Combine juices and reserve stock/cider mixture and bring to a simmer. In a saucepan add 1/2 cup butter/fat mixture and flour to make a roux. Add hot stock and whisk constantly until gravy mixture is smooth. Add 2 tablespoons reserved herb mixture and 1/4 cream (optional).
Peel and core pears. Cut into quarters.
Melt butter in a large skillet. Add peeled and quartered pears. Saute until brown on all sides. Serve with turkey breast.