390 minutes
Simplify your holiday feast without sacrificing flavor with our Savory Slow-Cooked Turkey Breast accompanied by a rich, homemade gravy. Perfect for smaller gatherings, this dish delivers all the comforting taste of a traditional roast turkey but with the convenience of a slow cooker.
Turkey Breast, Bone-in, trimmed
0 lb
tablespoons
Onion, Chopped coarse
each
Carrot, Peeled and chopped coarse
each
Celery Rib, Chopped coarse
each
Garlic Clove, Peeled and smashed
each
tablespoons
Low-Sodium Chicken Broth
cups
cups
sprigs
each
to taste
to taste
1. Prep the Turkey
Pat the turkey breast dry with paper towels. Remove the skin and cut it into 4 equal pieces. In a 12-inch skillet, cook the turkey skin over medium heat until browned, about 8 to 10 minutes. Transfer the browned skin to the slow cooker.
2. Brown the Vegetables
Discard all but 3 tablespoons of fat from the skillet. Melt the butter in the skillet and add the chopped onion, carrot, celery, and garlic. Cook the vegetable mixture until browned, about 8 to 10 minutes.
3. Make the Roux
Whisk in the flour and cook, whisking constantly, until the mixture turns golden, approximately 2 minutes. Gradually whisk in the chicken broth and white wine, and bring the mixture to a boil.
4. Slow Cook
Transfer the gravy base to the slow cooker, adding the thyme sprigs and bay leaves. Season the turkey breast with salt and pepper and place it meat side up in the slow cooker. Cover and cook on low until the turkey reaches an internal temperature of 160 degrees Fahrenheit, which should take about 5 to 6 hours.
5. Rest and Serve
Carefully transfer the cooked turkey breast to a carving board, tent loosely with aluminum foil, and let it rest for 15 to 20 minutes. Strain the gravy through a fine-mesh strainer into a serving bowl, discarding the solids. Stir the minced thyme into the gravy and season with additional salt and pepper to taste. Carve the turkey and serve it warm with the prepared gravy.
Use the slow cooker drippings as a base for the gravy. Strain the liquid, skim off the fat, and make a roux with butter and flour, then whisk in the drippings and additional stock if needed.
Use a reliable meat thermometer to cook the turkey breast to an internal temperature of 165°F (74°C), pulling it out a few degrees early to account for carryover cooking.
Allow the cooked turkey breast to rest covered with foil for at least 20 minutes before slicing, enabling the juices to redistribute for a moist result.
Consider dry-brining the turkey breast for 12 to 24 hours before cooking with a mix of kosher salt and your favorite herbs and spices for more flavorful and moist meat.
Use a good quality stock or broth for the gravy base and as the cooking liquid in the slow cooker to ensure a flavorful, yet not overpowering, result.
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