Slow Cooker Turkey Breast with Gravy
Bone-in, skin-on whole turkey breast seasoned with compound butter, cooked in a slow-cooker on a bed of fruits, vegetables,herbs, and white wine. Flavorful cooking stock is thickened for gravy.
- 1/2 cup unsalted butter softened
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp Fresh sage minced
- 1 tsp fresh thyme minced
- 2 carrots cut in large chunks
- 2 celery stalks cut in large chunks
- 1 sweet onion cut in large chunks
- 1 orange cut in large chunks
- 5 - 6 sprigs fresh thyme
- 2 - 3 springs fresh sage
- 1 bone-in, skin-on whole turkey breast approx. 5 - 6 pounds
- 3/4 cup water
- 1/4 cup white wine
- kosher salt and ground black pepper for sprinkling
- 1 1/2 tbsp cornstarch
- 1/2 cup water
Prepare and cook the turkey
Add next six ingredients to a large slow-cooker. There's no need to trim or peel the produce. All of it will be removed from the cooking stock and discarded at the end.
Place turkey on top of produce. Loosen the skin and smear compound butter under the skin as best you can. Smear remaining butter on top of the skin. Be sure to place the turkey in the slow cooker before you begin the butter smear process. It gets messy and you don't want to handle the turkey after it's coated.
Add water and wine around the edges of the turkey.
Sprinkle top with additional kosher salt and pepper, if desired.
Cover. Cook on high for approximately 4 hours or to an internal temperature of at least 165 degrees.
Make the gravy
Remove turkey from slow-cooker.
Strain cooking stock into a medium size sauce pan. Bring to a boil.
Dissolve cornstarch in cold tap water. Stir into boiling stock. Add additional dissolved cornstarch if necessary to achieve desired thickness of gravy. Serve hot with sliced turkey.