Crockpot Turkey Breast and Gravy
Recipes Holidays Main Dish Meal ideas Seasonal cooking Slow Cooker
Description
If you're having a smaller Thanksgiving feast, but still want the traditional turkey, try this slow cooker turkey breast. It will come out super moist and tender and perfectly seasoned. Serve it with an easy gravy made from the drippings.
Ingredients
5-6 lb. bone-in turkey breast, completely thawed 1-2 days in the refrigerator
non-stick cooking spray
5 stalks celery
2 yellow onions
12-15 baby carrots
1 c. chicken stock/broth
6 T. butter, divided
1 T. dried minced garlic
1 t. seasoned salt
1 t. paprika
1/2 t. pepper
1 t. Italian seasoning
1/4 t. dried parsley
1/4 t. dried sage
1/4 t. dried thyme, optional
Gravy:
liquid from slow cooker
1 1/2 T. cornstarch
2 T. cold water
salt and pepper, to taste
seasonings, as desired
Directions
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Be sure the turkey breast is completely thawed. It isn't safe to thaw a turkey in the crockpot.
Wash veggies; peel and slice as necessary.
Spray a large 6 quart crockpot with non-stick cooking spray. Place celery at the bottom. Cut 1 yellow onion into large chunks; place at the bottom; add the baby carrots. Pour chicken stock/broth on top.
Cut off the skin of the turkey breast (OR leave it on, whatever you prefer -- see last paragraph of blog post for more notes on this)
Place turkey breast, BREAST SIDE DOWN, on top of the vegetables. Cut the second onion in half; place inside the turkey with 4 T. butter.
Stir together all of the seasonings; rub all over the turkey. If leaving the skin on, make sure to rub the seasonings under the skin as well.
Melt the remaining 2 T. butter; brush butter all over the turkey.
Cover crockpot; cook on High for 1 hour then on Low for 5-7 hours, or until the internal temperature reaches 165 degrees F and is very tender.
Remove turkey from crockpot to a platter or a cutting board; turn so it is breast side up.
Remove the wishbone; remove all of the other bones. Take the large pieces of meat and slice them.
Serve.
Gravy:
Remove vegetables and strain out the remaining liquid in the slow cooker. Place that liquid in a small saucepan; allow to sit for 5-10 minutes or until all the fat comes to the surface.
Remove the fat; cook over medium-low heat to a simmer stirring constantly, for about 5-10 minutes or until thickened.
In a separate bowl, briskly whisk together 1 1/2 T. cornstarch with 2 T. cold water until completely smooth. Briskly whisk mixture into the gravy; simmer over low heat until completely thickened. Add salt, pepper, and any other seasonings needed.
4-6 servings.