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    You are in: Home / Recipes / Turkey Breast and Gravy Recipe
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    Turkey Breast and Gravy

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 20 mins

    20 mins

    5 hrs

    Buster's friend's Note:

    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."

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Transfer the turkey breast to a cutting board, tent loosely with aluminum foil and let rest for 20 minutes.
    5. 5
      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.
    6. 6
      Carve the turkey, discarding the skin. Serve with warm gravy.

    Ratings & Reviews:

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    Nutritional Facts for Turkey Breast and Gravy

    Serving Size: 1 (483 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 834.2
     
    Calories from Fat 343
    41%
    Total Fat 38.2 g
    58%
    Saturated Fat 12.4 g
    62%
    Cholesterol 310.1 mg
    103%
    Sodium 308.3 mg
    12%
    Total Carbohydrate 10.6 g
    3%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.7 g
    6%
    Protein 102.2 g
    204%

    The following items or measurements are not included:

    fresh thyme sprigs

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