Slow Cooker Turkey Breast
This recipe will yield moist turkey every time and a deliciously flavorful gravy.
Servings: 6 -8
Calories: 135kcal
Ingredients
- 3 Tablespoons butter
- 1 small onion, chopped
- 1 carrot, peeled and chopped
- 1 celery rib, chopped
- 6 garlic cloves, peeled and crushed
- ⅓ cup all-purpose flour, plus more for thickening later, if necessary
- 3 cups chicken broth, divided
- ½ cup dry white wine
- 2 fresh thyme sprigs
- 2 bay leaves
- 1 6 to 7 pounds whole bone-in, skin-on turkey breast, trimmed
- Salt and pepper to taste
Instructions
- Melt the 3 Tablespoons butter in 12-inch skillet over medium-high heat. Add one small chopped onion, 1 peeled and chopped carrot, 1 chopped celery and 6 peeled and crushed garlic. Cook until the onion is softened and lightly browned, about 10 minutes. Stir in ⅓ cup flour and cook until golden brown, about 2 minutes. Stir in 1 cup broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
- Stir in remaining 2 cups broth, ½ cup wine, 2 fresh thyme sprigs and 2 bay leaves into the slow cooker. Season the turkey breast with salt and pepper and place, skin side up, into slow cooker. Cover and cook until turkey reaches 165 degrees on instant-read thermometer, 5 to 7 hours on low.
- Transfer turkey to cutting board, tent loosely with aluminum foil, and let rest for 20 minutes. Let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon. Strain braising liquid into saucepan, discarding solids, and simmer until thickened, about 15 minutes, adding more flour diluted in water, if necessary. Season with salt and pepper to taste.
- Carve turkey and serve with gravy.
Nutrition
Calories: 135kcal | Carbohydrates: 10g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 499mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1897IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg