Slow Cooker Turkey Breast with Gravy (that almost makes itself!)

Our family can eat turkey breast throughout the year. We especially love turkey sandwiches, so I'm glad that I found this slow cooker recipe in America's Test Kitchen's Book "Slow Cooker Revolution". A turkey breast is braised in a chicken broth liquid, with browned vegetables, thickened with a bit of flour. Adding white wine is optional, but I love the way it flavors the gravy. I adapted this recipe by using a 2-1/2 pound turkey breast, but this recipe is originally written for a 6-7 pound turkey breast. The meat turned out super moist, and the gravy was perfect! Please click on the recipe source to see how I made this on my blog, "A Feast for the Eyes".

Slow cooked turkey breasts with a gravy that practically makes itself.
Photo by Foodiewife F.
Slow cooked turkey breasts with a gravy that practically makes itself.
Slow cooked turkey breasts with a gravy that practically makes itself.

PREP TIME

20

minutes

TOTAL TIME

430

minutes

SERVINGS

10

servings

PREP TIME

20

minutes

TOTAL TIME

430

minutes

SERVINGS

10

servings

Ingredients

  • 3

    tablespoons unsalted butter

  • 1

    onion, chopped medium

  • 1

    carrot, chopped medium (I did't peel it)

  • 1

    celery rib, chopped medium

  • 6

    garlic cloves, peeled and crushed (I only used 2 garlic cloves)

  • 1/2

    cup all-purpose flour

  • 2

    cups low-sodium chicken broth

  • 1

    cup water

  • 1/2

    cup dry white wine (optional, but flavorful)

  • 2

    fresh thyme sprigs

  • 2

    bay leaves

  • 1

    (6 to 7-pound) turkey breast, trimmed

  • Salt and pepper, to taste

Directions

Melt butter in a 12-inch skillet, over medium-high heat. Add onion, carrot, celery and garlic and cook until onion is softened and lightly browned, 8 to 10 minutes. Stir in flour and cook until golden brown, about 2 minutes. Stir in 1 cup broth, scraping up any browned bits and smoothing out any lumps. Transfer to slow cooker. Stir remaining cup broth, water, wine, thyme springs and bay leaves into slow cooker. Season turkey with salt and pepper and place, skin side up into slow cooker. Cover and cook until turkey reaches 165°F on instead-read thermometer, 5 to 7 hours on low*. Transfer turkey to cutting board, tent loosely with foil, and let rest for 20 minutes. Let the braising liquid settle for 5 minutes, then remove fat from surface with a large spoon. Strain braising liquid into a saucepan, discarding solids, and simmer until thickened. Note:(You can make a slurry of 1 part cornstarch to 3 parts water (1 tablespoon to 3 tablespoons). Whisk well, so there are no lumps. Slowly add to the liquid until it thickens to your liking. Taste for seasonings. Notes: For my 2-1/2 pound turkey breast, mine was done in just under 3 hours. If the turkey breast is too big, to allow the lid to fit on, cover the slow cooker with aluminum foil, sealing the top tightly. You can lay 1-2 long pieces of foil, lengthwise, and 1-2 crosswise, tucking in the ends underneath the slow cooker. I don't recommend buying turkey breasts that have been brined in a saline solution, if possible. Otherwise, make sure you use low-sodium chicken broth, and be very careful about how much salt you add to the turkey.

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