• Start the base- Melt 3 tablespoons butter in a 12-inch skillet over medium-high heat.

  Add onion, carrot, celery, and garlic. Cook until onion is softened and lightly browned, about 10 minutes.

  Stir in flour and cook until golden, about 2 minutes.

  Slowly add 1 cup chicken broth, scraping up browned bits and whisking out lumps. Transfer mixture to the slow cooker.
  3 tbsp butter, 1 small onion,, 1 carrot,, 1 celery rib,, 6 garlic cloves,, ⅓ cup all-purpose flour,, 3 cups chicken broth,
• Build flavor in the slow cooker- Add in the remaining 2 cups chicken broth, wine, thyme sprigs, and bay leaves.

  Season turkey breast generously with salt and pepper. Place it skin-side up in the slow cooker.

  Cover and cook on Low for 4–5 hours, or until the turkey registers 160°F on a meat thermometer (it will rise to 165°F while resting).
  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
• Crisp the skin under the broiler- Preheat oven to Broil (High) and set rack to the lower-middle position.

  Remove turkey breast to a foil-lined baking sheet. Melt 1 tablespoon butter and brush over the skin.

  Broil until skin is golden brown and crisp, about 4–5 minutes. Watch closely—skin browns fast.
  1 tbsp butter

Rest the turkey and prepare the gravy

• Place turkey breast breast-side down on a cutting board. Tent loosely with foil and rest 20 minutes (this helps juices flow into the breast meat).

  Let the slow-cooker gravy sit for 5 minutes. Skim fat from the surface.

  Strain into a saucepan, discarding solids. Simmer until thickened, about 15 minutes, whisking occasionally. If needed, whisk 1 tablespoon flour with 2 tablespoons water and stir in to thicken further. Season with salt and pepper.
  Salt and pepper to taste

Serve

• Carve the turkey breast and serve with the homemade gravy.