Description
This Slow Cooker Turkey Breast with Gravy is a simple, hands-off recipe perfect for a juicy and flavorful turkey breast with rich, homemade gravy. The turkey is slow-cooked to perfection along with aromatic vegetables and herbs, resulting in tender meat and a savory gravy made from the braising juices.
Ingredients
Scale
Turkey and Seasonings
- 5 lb turkey breast (bone in, skin on, trimmed of fat)
- Salt and pepper, to taste
- 2 tbsp fresh sage
- 2 bay leaves
Vegetables and Aromatics
- 1 medium onion, chopped
- 1 carrot, peeled and chopped medium
- 1 celery rib, chopped medium
- 6 garlic cloves, peeled and crushed
Liquids and Thickener
- 1 1/2 tbsp unsalted butter or olive oil
- 1/3 cup flour
- 2 cups low sodium chicken broth
- 1 cup water
- 1/4 cup dry white wine
Instructions
- Sauté Aromatics: Melt butter in a 12-inch skillet over medium-high heat. Add chopped onion, carrot, celery, and crushed garlic. Cook, stirring occasionally, until the onion is soft and translucent, about 8 to 10 minutes.
- Add Flour: Stir in the flour and cook, stirring constantly, until it turns a golden color, approximately 2 minutes. This helps create a roux to thicken the gravy later.
- Deglaze and Transfer to Slow Cooker: Pour in 1 cup of chicken broth, scraping the browned bits from the bottom of the skillet and smoothing out any lumps. Transfer this mixture to the slow cooker.
- Add Remaining Liquids and Herbs: Stir the remaining chicken broth, water, dry white wine, fresh sage, and bay leaves into the slow cooker with the vegetable mixture.
- Season and Add Turkey: Season the turkey breast all over with salt and pepper. Place it skin side up into the slow cooker, submerging it partially in the liquid mixture.
- Slow Cook: Cover and cook on low for 5 to 7 hours, or until the internal temperature of the turkey reaches 165°F (74°C) measured with an instant-read thermometer.
- Rest Turkey: Transfer the turkey to a cutting board and tent loosely with foil. Let it rest for 20 minutes to retain juices.
- Remove Fat: Let the braising liquid settle for 5 minutes, then skim off the fat from the surface using a large spoon or a fat separator.
- Make Gravy: Strain the braising liquid through a fine mesh sieve into a saucepan, discarding solids like celery and bay leaves. Simmer the liquid until it thickens, about 15 minutes. Adjust seasoning with salt and pepper to taste.
- Serve: Discard the turkey skin. Carve the turkey breast and serve with the freshly made gravy for a comforting and flavorful meal.
Notes
- This recipe requires minimal hands-on time, making it ideal for busy days or special occasions.
- The slow cooking method ensures the turkey breast remains juicy and tender.
- Removing the fat from the gravy results in a healthier and lighter sauce.
- Using bone-in turkey breast adds extra flavor but feel free to use boneless if preferred.
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
