Description
Looking for an easy way to prepare turkey breast that doesn’t require too much attention, this is it! Juicy turkey breast with a rich turkey gravy, all in your slow cooker. With Thanksgiving around the corner, I thought I would share this from the archives.
Yield: 10servings | Serving Size: 4oz breast, 1/4 cup gravy
Ingredients
1 1/2tbspunsalted butter or olive oil
1medium onion, chopped
1carrot, peeled and chopped medium
1celery rib, chopped medium
6garlic cloves, peeled and crushed
1/3cupflour
2cupslow sodium chicken broth
1cupwater
1/4cupdry white wine
2tbspfresh sage
2bay leaves
5lbturkey breast, bone in, skin on (removed later), trimmed of fat
salt and 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.
Last Step:
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