Slow Cooker Turkey Breast with Gravy

Here's a super simple way to make turkey and gravy if you only need to serve about 6-8 people or less.  Maybe you live away from family and are having a small Thanksgiving meal. Maybe you have to work on Thanksgiving so you don't have all day to tend to and baste a perfectly roasted bird. Maybe you have only a few people that like turkey and the rest want ham. This is a great way to free up the oven and make turkey and gravy all at once!  I made it this week with a small 3 lb. turkey breast as an easy weeknight meal.  Based on this recipe, here's how Mama makes it:

Slow Cooker Turkey Breast with Gravy

Ingredients:

- 3 T butter

- 1 medium onion, chopped

- 2 large carrots, peeled and chopped

- 2 stalks celery, chopped

- 3 garlic cloves, minced

- 1/3 c. Flour

- 3 c. Chicken stock

- 2 sprigs Rosemary 

- 4-5 sage leaves

- 1 t. Thyme (dried or fresh)

- 1 bay leaf

- salt and pepper, to taste

- 3-8 lb turkey breast (bone in or boneless)

- 2 T. Cornstarch

Directions:

 

1. Heat butter in a large skillet over medium-high heat. Roughly chop the veggies, then add to the skillet along with minced garlic. Cook for 6-8 minutes until onions are translucent and veggies begin to brown slightly. 

2.  Slowly sprinkle in the flour, stirring constantly to prevent burning. Continue cooking for a couple minutes until flour incorporates into the veggies and turns golden.

 

3. Slowly whisk in 1 c. of chicken stock. Add remaining stock and the herbs; continue to whisk to prevent lumps.  Pour into a large slow cooker. 

 

 

4. Lightly salt and pepper the turkey, then place skin side up in the slow cooker.  Cover and cook on low for 6-8 hours until internal temperature of 165 degrees F.  

here's what I used, but you could also use a bone-in turkey breast

 

5.  Remove turkey to a cutting board and allow to rest, then slice as desired. Strain the liquid into a saucepan (it will be thin). Serve as is, or for a thicker gravy, bring to a gentle boil, then whisk in a mixture of 2 T. cornstarch and 3-4 T. Cold water. Allow to simmer for a few minutes, then remove from heat (it will thicken slightly as it cools).  Season with salt and pepper, as needed. Serve over turkey and/or mashed potatoes (see my favorite recipe here).

printable recipe