Crock Pot Turkey Breast with Gravy
Juicy slow cooked turkey breast with rich turkey gravy, all in your crock pot. This was my first time making a turkey breast in the crock pot, but it won’t be my last!
What an easy way to prepare turkey breast that doesn’t require too much attention. The vegetables are first browned with a roux on the stove to ensure the gravy has a rich flavor base, then it’s all slow cooked in the crock pot. At the end, I simmered the braising liquid on the stove until it reduced and thickened into a delicious, easy gravy.
I modified this recipe from the Slow Cooker Revolution cookbook. It’s a great base, and I can see playing around with the ingredients in this recipe.
Madison, my toddler said yummy juicy meat (that meant she liked it) and my husband was thrilled there were mashed potatoes AND gravy on his plate. This was like a mini Thanksgiving feast, I made some skinny mashed potatoes on the side, (you could also make cauliflower mash if you want to go low carb) and I also served this with some sauteed broccolini which is not pictured.
Today, I guess I’ll be making some turkey noodle soup with the leftovers! And since so many are asking, I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker. I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This crock pot is so great, I actually own two!
Slow Cooker Turkey and Gravy
Servings: about 10 • Size: 4 oz breast, 1/4 cup gravy • Points +: 4 pts • Smart Points: 3
Calories: 167 • Fat: 3.7 g • Protein: 20.5 g • Carb: 11 g • Fiber: 1 g • Sugar: 4.5 g
Choles: 53 • Sodium: variesy by brand of turkey and chicken broth
- 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
- 4-5 lbs turkey breast, bone in, skin on (removed later), trimmed of fat
- salt and pepper
Melt butter in a 12-inch skillet over medium-high heat. Add onion, carrot, celery and garlic and cook until onion is soft, about 8 to 10 minutes. Stir in flour and cook until golden, about 2 minutes. Stir in 1 cup of broth and scrape up any browned bits and smooth out any lumps; transfer to slow cooker.
Stir in remaining broth, water, wine, sage, and bay leaves into the slow cooker. Season turkey with salt and pepper, place skin side up in the slow cooker, cover and cook 5 to 7 hours on low, or until the turkey reaches 165 degrees with an instant-read thermometer.
Transfer turkey to a cutting board tent loosely with with foil and let it rest 20 minutes. Let braising liquid settle for 5 minutes, then remove the fat from the surface using a large spoon or a gravy fat separator. Strain braising liquid into saucepan, discard celery, bay leaves and simmer until thickened, about 15 minutes. Season with salt and pepper to taste.
Discard the skin and carve the turkey and serve with gravy. Makes 2 1/2 cups of gravy.