Slow Cooker Turkey Breast with Gravy
User Reviews
5.0
15 reviews
Excellent
Slow Cooker Turkey Breast with Gravy
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Easy to make crockpot turkey breast with gravy
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Ingredients
Turkey Ingredients
- 3 lb bone in skin on split turkey breast (I like Empire Kosher brand)
- 1 yellow onion diced
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup turkey stock or chicken stock
- 4 tbsp softened butter
- 4 cloves of garlic minced
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1/2 tsp dried rosemary
Gravy Ingredients
- 4 tbsp butter
- 1/4 cup flour Use cassava flour if grain free
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Instructions
- Grease a crockpot or slow cooker with oil to ease clean up
- Add diced onion, diced carrots, and diced celery to the slow cooker with the turkey stock and stir gently
- In a small mixing bowl combine softened butter with minced garlic, salt, pepper, dried thyme, sage, and rosemary
- Rub the butter mixture all over the top and bottom or the turkey breast and under the skin of the turkey
- If you're having trouble it helps to rub the bottom with the butter mixture, place it in the slow cooker and then rub butter on the top with the breast in the slow cooker
- Close the top of the slow cooker and set to high heat for 1 hour
- Reduce the heat to low and cook for an additional 4 hours - you are looking for an internal temperature of 160 - 165F so you may need to cook it on low for longer or shorter than 4 hours, use a meat thermometer to check this
- Once the internal temp reaches at least 165F turn the slow cooker off and remove the turkey breast
- To crisp the skin of the turkey breast, set your oven to broil and place the cooked turkey breast on a lined baking sheet. Broil for just 2-3 minutes to crisp the skin and set aside as you prepare the gravy.
- Pour the rest of the ingredients from the slow cooker over a strainer to separate the veggies from the juices - you should have about 2 cups of juices for the gravy
- Heat 4 tbsp of butter in a pan over medium heat
- Once the butter is all melted add the flour to the pan and stir to combine
- Slowly pour in small amounts of the juices stirring constantly to form a smooth gravy
- Once the juices are all added to the pan, cook for an additional 2 minutes stirring constantly then turn off the heat. Taste the gravy and season with salt and pepper as needed. If you would like a thinner gravy, pour in more turkey stock from the carton and continue cooking.
- Slice the turkey breast off the bone and serve with the gravy
Notes
- *** To cook this recipe faster you can cook the whole thing on high for 2 and a half to 3 hours.
Nutrition Information
Show Details
Serving
4g
Calories
443kcal
(22%)
Carbohydrates
10g
(3%)
Protein
54g
(108%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
193mg
(64%)
Sodium
861mg
(36%)
Potassium
734mg
(21%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
4181IU
(84%)
Vitamin C
4mg
(4%)
Calcium
56mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 443kcal | 22% |
| Carbohydrates | 10g | 3% |
| Protein | 54g | 108% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 193mg | 64% |
| Sodium | 861mg | 36% |
| Potassium | 734mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 4181IU | 84% |
| Vitamin C | 4mg | 4% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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