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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."
Units: US | Metric
Serving Size: 1 (483 g)
Servings Per Recipe: 6
The following items or measurements are not included:
fresh thyme sprigs