Turkey Breast and Gravy in a Slow Cooker

Turkey breasts cooked in a slow cooker always turn out very tender and moist.  If you want the skin browned  you can always cook it for an extra 15 minutes in a 400°F oven.   See also my recipe from Weight Watcher’s Lemon Pepper Turkey Breast for another good recipe.

See important comment below. I do not recommend making this recipe until I can make it much better. Not sure what happened this time but it was not good. The meat was chewy even though it seemed very moist and tender.

Turkey Breast and Gravy in a Slow Cooker

  • 3 tbsp. butter
  • 1 onion, chopped medium dice
  • 1 carrot, peeled and chopped medium dice
  • 1 celery rib, chopped medium dice
  • 6 cloves of garlic, minced
  • 1/3 cup flour
  • 2 cups low-sodium chicken broth
  • 1 cup water
  • 1/2 cup dry white wine (I use a Pinot Grigio)
  • 2 thyme sprigs, if available, or use a good sprinkling of dried thyme
  • 2 bay leaves
  • 1 (6 to 7 lb.) bone-in, skin-on turkey breast
  • salt and pepper to taste

Melt the butter and saute the onions, carrot and celery for 10 to 15 minutes, you want the vegetables to be lightly browned for a good gravy.   Add the garlic and saute for another minute or two.  Stir in flour and cook for 2 minutes.  Stir in 1 cup broth smoothing out any lumps; transfer to slow cooker.

Add the remaining broth, water, wine, thyme and bay leaves into the slow cooker.  Season the turkey with salt and pepper and place, skin side up in the broth mixture.  Cover and cook until the turkey reaches 165°F, from 5 to 7 hours on low.

Transfer the turkey to a rack on a baking sheet and brown for 15 minutes in a preheated 400°F oven.  In the meantime, strain the broth, pour into a saucepan and simmer for 15 minutes.  It will thicken as it cools.

Comment: I made this again today (2-12-16) and I was not happy with the gravy as it did not thicken. So, I added some more slurry (flour and water) and Kitchen Bouquet (about 1 tbsp.) which is a browning and seasoning sauce and it also adds some color to the gravy.

I also cooked it on high for 1 hour, then on low for 3 hours and it was done; 185°F versus 165°. I should have kept it on low the whole cooking time. Also, I read where you can have too much liquid which this recipe certainly has. I am not sure where I found this old recipe but the last time I cooked it the chicken turned out great as I did not mention any problems.

Recipe by cookingwithauntjuju.com 

 DSC_8188 DSC_8185 DSC_8189

I added 1 tbsp. Kitchen Bouquet for seasoning and color


Such a cute picture of a nephew looking rather hungry at a Thanksgiving turkey.

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