Description
This Slow Cooker Turkey Breast with Gravy recipe offers a simple, fuss-free way to prepare a juicy and flavorful turkey breast. Cooked low and slow with aromatic vegetables, herbs, and a rich homemade gravy, it’s perfect for a comforting family meal or holiday feast without the hassle of constant monitoring.
Ingredients
Scale
For the Turkey and Braising Liquid
- 1 1/2 tbsp unsalted butter or olive oil
- 1 medium onion, chopped
- 1 carrot, peeled and chopped medium
- 1 celery rib, chopped medium
- 6 garlic cloves, peeled and crushed
- 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, bone in, skin on (skin removed later), trimmed of fat
- Salt and pepper to taste
Instructions
- Sauté Vegetables: Melt the butter in a 12-inch skillet over medium-high heat. Add the chopped onion, carrot, celery, and crushed garlic and cook until the onion is soft and translucent, about 8 to 10 minutes.
- Add Flour: Stir in the flour and continue cooking until the mixture turns golden and fragrant, about 2 minutes. This helps thicken the gravy later.
- Deglaze and Transfer: Gradually stir in 1 cup of chicken broth, scraping up any browned bits from the bottom of the skillet, and whisk until smooth and lump-free. Pour this mixture into the slow cooker.
- Prepare Braising Liquid: Add the remaining chicken broth, water, dry white wine, fresh sage, and bay leaves to the slow cooker. Stir to combine.
- Season and Add Turkey: Season the turkey breast generously with salt and pepper. Place it skin side up in the slow cooker, ensuring it is partially submerged in the liquid but not floating.
- Cook: Cover the slow cooker and cook on low heat for 5 to 7 hours, or until the internal temperature of the turkey reaches 165°F (74°C) when checked with an instant-read thermometer.
- Rest Turkey: Carefully transfer the cooked turkey to a cutting board and tent loosely with foil. Let it rest for 20 minutes to allow juices to redistribute.
- Remove Fat: Allow the braising liquid to settle for 5 minutes. Skim off and discard the fat from the surface using a large spoon or a gravy fat separator.
- Make Gravy: Strain the liquid into a saucepan, discarding the celery, sage, and bay leaves. Simmer over medium heat until the gravy thickens, about 15 minutes. Season to taste with salt and pepper.
- Serve: Discard the turkey skin, carve the turkey breast into slices, and serve hot with the rich homemade gravy.
Notes
- This slow cooker method allows for effortless preparation and results in a tender, juicy turkey breast perfect for weeknight meals or holiday large gatherings.
- The gravy made from the braising liquid is flavorful and enriched with vegetables and herbs, so don’t skip straining and simmering it down.
- Removing the skin after cooking helps reduce excess fat while keeping the meat moist.
- You can substitute dry white wine with additional chicken broth or apple cider for a non-alcoholic option.
Nutrition
- Serving Size: 4 oz breast, 1/4 cup gravy
- Calories: 167 kcal
- Sugar: 0.3 g
- Sodium: 743 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 55 mg
