Prep 20 mins
Cook 5 hrs
The Washington Post, March 16, 2011 From "Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes." (America's Test Kitchen, 2011).Tested by Bonnie S. Benwick for The Washington Post. "This cooking technique may put turkey breast into your weekly cooking rotation. There's no crisp browned skin, but you will have a lump-free gravy after the slow cooker braising liquid is skimmed, strained and thickened on the stovetop. You'll need a 6-quart slow cooker for this recipe. MAKE AHEAD: This recipe makes about 4 cups of gravy, so you'll probably have some left over."
- 3 tablespoons unsalted butter
- 1 medium onion, coarsely chopped
- 1 medium carrot, coarsely chopped
- 1 celery rib, coarsely chopped
- 6 garlic cloves, crushed
- 1⁄3 cup flour
- 2 cups no-salt-added chicken broth
- 1 cup water
- 1⁄2 cup dry white wine
- 2 fresh thyme sprigs
- 2 bay leaves
- 1 (6 -7 lb) bone-in skin-on whole turkey breast
- fresh ground black pepper
- Melt the butter in a large skillet over medium-high heat. Add the onion, carrot, celery and garlic; cook for 8 to 10 minutes, stirring occasionally, until the onion has softened and lightly browned.
- Stir in the flour; cook for about 2 minutes, until the flour is coating the vegetables and turns golden brown; then stir in 1 cup of the broth, scraping up any browned bits and smoothing out any lumps. Transfer to the slow cooker, then stir in the remaining cup of broth, the water, wine, thyme sprigs and bay leaves.
- Season the turkey breast all over with salt and pepper. Place skin side up in the slow cooker. Cover and cook on LOW for 5 to 7 hours, until the internal temperature of the turkey breast reaches 165 degrees on an instant-read thermometer. Turn off the slow cooker.
- Transfer the turkey breast to a cutting board, tent loosely with aluminum foil and let rest for 20 minutes.
- Let the braising liquid settle for 5 minutes, then skim the fat from the surface. Strain the liquid into a medium saucepan, discarding the solids. Cook over medium heat for about 15 minutes, stirring often, to form a slightly thickened gravy. Season with salt and pepper to taste. Transfer to a gravy boat.
- Carve the turkey, discarding the skin. Serve with warm gravy.