Slow Cooker Turkey Breast with Gravy
This Slow Cooker Turkey Breast with Gravy is a wonderful option if you're feeding a smaller group for the holidays. This smaller cut allows you to create this classic, comforting meal with a minimal amount of effort.
- 6 to 7 pound bone-in turkey breast thawed (see recipe note)
- ½ yellow or white onion thickly sliced
- 1 carrot scrubbed clean and cut into small chunks
- ½ cup low-sodium chicken broth plus additional as needed
- 1 tablespoon melted butter
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rubbed sage
- ½ teaspoon crushed rosemary
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon salt
- black pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1½ cups reserved turkey drippings
- ½ cup low-sodium chicken or turkey broth
- salt and freshly ground black pepper to taste
- Kitchen Bouquet browning sauce optional (only a tiny bit or it gets too brown)
For the Turkey:
Coat slow cooker insert with non-stick cooking spray. Place onion rings and chopped carrot on bottom of slow cooker insert. Remove turkey from packaging and drain off juices. Remove the skin. Use kitchen shears or a sharp knife to trim any remaining fat from around the end of the breast. Pat dry with paper towels and place on top of onions and carrots. If turkey is too large to cover with the lid, place the aromatics around the turkey or stuff them inside the cavity instead. Pour chicken broth around the turkey.
Combine melted butter, olive oil, garlic powder, sage, rosemary, thyme, paprika, salt, and pepper. Spread the mixture all over the outside of the turkey breast. Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the internal temperature reaches 165 degrees F when checked with an instant read thermometer in thickest center portion of breast.
Transfer turkey to a cutting board to rest for 15 minutes before carving.
For the Gravy:
Remove and toss the vegetables and strain the turkey drippings through a fine mesh colander into a measuring cup, reserving 1½ cups.
Melt butter in a deep skillet over LOW heat and add flour. Cook and stir for 2 to 3 minutes to make a roux. Slowly pour in reserved turkey drippings and broth and whisk over LOW heat until thickened. If you'd like to add a a little color, add just a touch of Kitchen Bouquet. Be very careful as a little does a lot and you don't want it too brown. Taste and season with salt and pepper, as desired.
You may be able to go a bit over 7 pounds but don't go too much larger. It's unlikely a larger turkey breast will fit in a 6-quart slow cooker.
Thaw the turkey on a rimmed baking sheet in your refrigerator for 2 to 3 days.
Cover and refrigerate leftovers within 1 hour. It's best to use leftovers within 3 days.
Calories: 414kcal | Carbohydrates: 6g | Protein: 68g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 182mg | Sodium: 904mg | Potassium: 852mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1572IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg