I had a turkey in the freezer I wanted to use up so I decided to give this Slow-Cooker Turkey Breast with Gravy recipe a try. This recipe has a little bit of work to it but once the prep is done it is pretty much a set it and forget it for most of the afternoon. The breast comes out juicy and tender and the gravy is delicious over mashed potatoes.
I listed the rosemary as optional, because that spice is very dominant in the recipe.
- 6- to 7-pound bone-in turkey breast
- 1 tablespoon butter
- 1 onion (chopped)
- 1 carrot (peeled and chopped)
- 1 celery rib (chopped)
- 6 garlic cloves (crushed and minced)
- 7 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- ½ cup dry white wine
- 1 teaspoon minced dried thyme
- 1 sprig rosemary (optional)
- 2 bay leaves
- Salt and pepper
- Remove skin from turkey breast and cut into 4 equal size pieces. In a large skillet over medium high heat cook the skin until nicely browned on both sides; place the skin on the bottom of the slow cooker.
- In the same skillet using the butter cook the onion, carrot, garlic, and celery until lightly browned. Whisk in the flour stirring constantly until flour starts to brown, gradually stir in the chicken broth, and wine; continue cooking until mixture starts to boil and then pour the sauce into the slow cooker. Add the thyme, rosemary, and bay leaves into the slow cooker.
- Pat turkey breast dry and season generously with salt and pepper. Place turkey in slow cooker meat side up, cover, and cook 5 – 6 hours on low to an internal temperature of 160F. Remove turkey from the slow cooker onto a platter, tent with aluminum foil and let rest for 15 to 20 minutes.
- While turkey is resting pour the juices though a fine mesh strainer into a bowl. Salt and pepper the gravy to taste and serve gravy over turkey slices.
Adapted from Cooks Country