Slow Cooker Turkey Breast with Gravy
User Reviews
4.9
Slow Cooker Turkey Breast with Gravy
Description
The Slow Cooker Turkey Breast with Gravy uses a bone-in, skin-on turkey breast that is trimmed and seasoned before slow cooking over several hours with a combination of chopped onion, carrot, celery, garlic, and herbs including fresh sage and bay leaves. Browning the vegetables and garlic with butter first builds a flavorful base layer, then flour is added to create a roux, which is combined with chicken broth, water, and dry white wine to form the cooking liquid in the slow cooker.
Cooking the turkey slowly on low heat ensures the meat stays moist and reaches a safe internal temperature while absorbing the herbaceous and savory flavors from the braising liquid. After resting the cooked turkey, the braising liquid is strained, defatted, and simmered until it thickens into a smooth, flavorful gravy. This gravy complements the turkey with its aromatic, seasoned richness.
Serve sliced turkey breast with the homemade gravy poured over or alongside. The dish suits traditional family dinners and holiday meals. It can be paired with classic sides such as mashed potatoes and vegetables for a complete plate. The recipe’s slow cooker method is hands-off, ideal for home cooks seeking a comforting turkey entrée without active oven time.
Ingredients
- 1 1/2 tbsp unsalted butter or olive oil
- 1 onion chopped, medium
- 1 carrot (peeled and chopped medium)
- 1 celery chopped medium, rib
- 6 garlic peeled and crushed, cloves
- 1/3 cup flour
- 2 cups chicken broth low sodium
- 1 cup water
- 1/4 cup white wine dry
- 2 tbsp sage fresh
- 2 bay leaf
- 5 lb turkey breast (bone in, skin on (removed later), trimmed of fat)
- salt
- black pepper
Instructions
- Melt butter in a 12-inch skillet over medium-high heat. Add onion, carrot, celery and garlic and cook until onion is soft, about 8 to 10 minutes.
- Stir in flour and cook until golden, about 2 minutes. Stir in 1 cup of broth and scrape up any browned bits and smooth out any lumps; transfer to slow cooker.
- Stir in remaining broth, water, wine, sage, and bay leaves into the slow cooker.
- Season turkey with salt and pepper, place skin side up in the slow cooker, cover and cook 5 to 7 hours on low, or until the turkey reaches 165 degrees with an instant-read thermometer
- Transfer turkey to a cutting board tent loosely with foil and let it rest 20 minutes.
- Let braising liquid settle for 5 minutes, then remove the fat from the surface using a large spoon or a gravy fat separator.
- Strain braising liquid into saucepan, discard celery, bay leaves and simmer until thickened, about 15 minutes. Season with salt and pepper to taste.
- Discard the skin and carve the turkey and serve with gravy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 4oz breast, 1/4 cup gravy | |
| Calories | 167kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 25g | 50% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 55mg | 18% |
| Sodium | 743mg | 31% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
