Turkey Breast and Gravy

By bridgetinma

Ingredients

• 3 tablespoons butter
• 1 onion, chopped
• 1 carrot, peeled and chopped
• 1 celery rib, chopped
• 6 garlic cloves, peeled and crushed
• 1/3 cup flour
• 2 cups low-sodium chicken broth
• 1 cup water
• 1/2 cup dry white wine
• 2 fresh thyme springs
• 2 bay leaves
• 1 (6 - 7 pound) whole bone-in skin-on turkey breast
• salt and pepper

Details

Servings 3

Preparation

Step 1

Melt butter in 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 sprigs, 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 degrees on instand-read thermometer, 5 to 7 hours on low.

Transfer turkey to cutting board, tent loosely with foil, and let rest for 20 minutes. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Strain braising liquid into saucepan, discarding solids, and simmer until thickened, about 15 minutes. Season with salt and pepper to taste. Carve turkey and serve with gravy.