Slow Cooker Turkey Breast with Gravy

By RoketJSquerl

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 (6-7 pound turkey breast, trimmed
• salt and pepper

Details

Servings 1
Preparation time 20mins
Cooking time 380mins
Adapted from cookeatshare.com

Preparation

Step 1

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, 8-10 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 on instead-read thermometer, 5-7 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.

(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 seasings.

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.