Crock-Pot Turkey Breast and Gravy

Recipe by c.walsh
READY IN: 4hrs 10mins
SERVES: 10-12




  • Remove skin if desired, and brine turkey the night before. (I used a mixture of water and apple juice to total 1 gallon, with 1 cup kosher salt, 1 cup of brown sugar, peppercorns, rosemary, dried thyme, cloves, bay leaves, allspice, garlic and sliced onion--but use any brine you like).
  • Rinse turkey thoroughly and pat dry.
  • Rub with olive oil, followed by seasonings and spices.
  • Place carrots, onion and celery in bottom of slow cooker.
  • Place turkey on top of vegetables.
  • Add enough stock to cover vegetables.
  • Cook on high 1 hour, and low until done, 3-6 hours depending on your slow cooker (mine cooks fast and too hot) and size of turkey (mine was 5 lbs). I checked the temperature after 3 1/2 hours and it was done at 165 degrees, but I kept it on warm until dinner since it was done much earlier than I expected.
  • Remove turkey and let rest while you make gravy.
  • To make gravy, measure 2 cups of broth from the slow cooker. Even though you only added about a cup or so of stock, the turkey and veg. make more juice. Careful, it's hot! I turned off my cooker about a half hour earlier so it wouldn't be as scalding.
  • Melt butter over med. heat and whisk in flour for 2-3 minute to make a blonde roux.
  • Slowly add stock while constantly stirring until desired consistency reached. Season with salt and pepper to taste, but taste it first because mine needed no salt.