Slow Cooker Turkey Breast with Gravy
If you’re seeking a simple method to cook turkey breast that demands minimal supervision, you’ve found it! Enjoy tender turkey breast drizzled with a savory turkey gravy, all made effortlessly in your slow cooker.
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Ingredients
- 1 1/2 tbsp unsalted butter or olive oil
- 6 garlic cloves
- 1/3 cup flour
- 2 cups low sodium chicken broth
- 1 cup water
- 1/4 cup dry white wine
- 2 tbsp fresh sage
- 2 bay leaves
- 5 lb turkey breast
- salt and pepper
- 1 carrot
- 1 celery rib
- 1 medium onion
Instructions
- 1
In a 12-inch skillet, heat butter over medium-high heat until melted. Add the chopped onion, diced carrot, celery, and minced garlic, sautéing until the onion becomes translucent, which should take around 8 to 10 minutes.
- 2
Sprinkle in the flour and cook, stirring constantly, until it turns a light golden color, approximately 2 minutes. Pour in 1 cup of broth, scraping up any browned bits from the bottom and ensuring there are no lumps; then transfer this mixture to the slow cooker.
- 3
Into the slow cooker, mix in the remaining broth, water, wine, sage, and bay leaves.
- 4
Season the turkey breast generously with salt and pepper, placing it skin side up in the slow cooker. Cover and allow it to cook on low for 5 to 7 hours, or until the internal temperature reaches 165 degrees when checked with an instant-read thermometer.
- 5
Once cooked, move the turkey to a cutting board and loosely cover it with foil. Allow it to rest for 20 minutes.
- 6
Let the braising liquid sit for 5 minutes, then skim off the fat from the top using a large spoon or a gravy fat separator.
- 7
Strain the braising liquid into a saucepan, discarding the celery and bay leaves. Bring it to a simmer and cook until it thickens, which should take about 15 minutes. Adjust seasoning with salt and pepper to your liking.
- 8
Remove the skin from the turkey, carve the meat, and serve it alongside the gravy.