Slow Cooker Turkey Breast with Gravy
User Reviews
5
Slow Cooker Turkey Breast with Gravy
Description
The recipe begins by placing diced onion, celery, and carrot in a slow cooker with turkey or chicken stock, providing a fragrant base for the turkey breast. A butter mixture blended with minced garlic, salt, pepper, thyme, sage, and rosemary is carefully applied to all surfaces of the turkey, including beneath the skin, to infuse flavor and help retain moisture during cooking.
The turkey breast is cooked on high for one hour, then reduced to low for approximately four hours, aiming for an internal temperature of 160 to 165°F to ensure juiciness and safety. After cooking, the turkey can be removed to crisp the skin briefly under a broiler or hot oven if desired.
Gravy is made by melting butter and stirring in flour, then slowly adding cooking liquids from the slow cooker to create a smooth sauce to serve with the turkey breast. This dish offers a convenient way to prepare moist turkey with minimal active cooking time and flavorful results suitable for a family dinner.
Speed cooking is possible by maintaining high heat for a shorter total time, though monitoring internal temperature closely is important.
Ingredients
Turkey Ingredients
- 3 lb bone in skin on split turkey breast (I like Empire Kosher brand)
- 1 onion yellow, diced
- 1 cup celery diced
- 1 cup carrot diced
- 1 cup turkey stock or chicken stock
- 4 tbsp butter softened
- 4 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme dried
- 1/2 tsp sage dried
- 1/2 tsp rosemary dried
Gravy Ingredients
- 4 tbsp butter
- 1/4 cup flour Use cassava flour if grain free
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 reduce cooking time, the recipe can be cooked entirely on high for 2½ to 3 hours, but check internal temperature carefully.
- Rub the herb and garlic butter mixture under the skin as well as on top and bottom of the turkey breast for better flavor penetration and moisture retention.
- Monitor internal temperature with a meat thermometer, aiming for 160–165°F for safe and juicy turkey.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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