This is a great “hands-off” recipe if you want to cook a small amount of turkey for any occasion. I usually pick up a couple of extra frozen turkey breasts around the holidays when they are on sale and then I’ll make this throughout the year for a special turkey treat! This recipe makes the process of cooking the turkey, and making a gravy along side, very simple. Perfect for leftover hot turkey sandwiches!
TIPS: Occasionally I have found the gravy not as flavorful as I like, for some reason depending on the turkey or the vegetables, and if thats the case I will add a little chicken bouillon when making the gravy at the end. Added salt at the end is also necessary to bring out the gravy’s flavor.
Slow Cooker Turkey Breast with Gravy
Ingredients
- 4-6 lb bone-in turkey breast
- 1 tsp paprika
- 1 tsp dried thyme
- 3/4 tsp poultry seasoning
- 3/4 tsp onion powder
- salt and pepper
- 1 large onion sliced
- 2 celery ribs cut into thirds
- 3/4 C chicken stock
- 1/4 C dry white wine
- 4 Tbsp butter
- 4 Tbsp flour
Instructions
- Pat the turkey breast dry. Combine the 4 spices with 1 1/4 tsp salt and 3/4 tsp of pepper. Season the turkey breast all over with the spices.
- Place onion and celery in the bottom of the slow cooker, and add the chicken stock and the wine. Place turkey, breast side up, on top of vegetables. Cook on low for 4 hours or until the internal temperature is 165 degrees. Remove turkey from slow cooker and let rest for 15-20 minutes.
- Strain slow cooker liquid through a fine mesh strainer. Discard solids.
- Melt the butter in a medium saucepan. Whisk in flour and cook about 3 minutes stirring constantly, to form a roux. Gradually whisk in pan drippings. Bring to a boil and then reduce heat. Simmer, whisking constantly, until gravy has thickened, 5-10 minutes. Taste and season gravy with more salt and pepper if needed.
- Slice turkey and serve immediately with gravy.
- Enjoy!