Thursday, November 5, 2015

Crockpot Turkey Breast with Gravy


Celebrate Thanksgiving early in the year with this recipe. Wow, is the turkey ever so moist and the gravy so flavorful. It does not take much prep work and would make for a fantastic weeknight meal or Sunday dinner. Best yet, you get leftovers for lunch! This recipe is nice too because you don't have to make a super huge turkey!

All the creds go to Skinny Taste!

1 1/2 T olive oil
1 medium onion, chopped
1 carrot, peeled and chopped medium size
1 celery rib, chopped medium size
6 garlic cloves, peeled and crushed
1/3 C flour
2 C low sodium chicken broth
1 C water
1/4 C dry white wine
2 T fresh sage
2 bay leaves
4-5 lb whole bone-in turkey breast, skin on, trimmed of fat
salt and pepper

1. Heat oil in a skillet over medium-high heat. Add onion, carrot celery and garlic and cook until onion is soft. Stir in flour and cook until golden, about 2 minutes. Stir in 1 cup of broth and scrape up any brown bits and smooth out any lumps. Transfer to slow cooker.
2. Stir remaining broth, water, wine, sage, and bay leaves into the slow cooker. Season turkey with salt and pepper. Place skin side up in the slow cooker and cook on low 8 hours, or until the turkey reaches 165 degrees.
3. Transfer the turkey to a cutting board and tent loosely with foil and let rest 20 minutes. Let braising liquid settle for 5 minutes, then remove the fat from the surface. Strain the liquid into a saucepan, discarding the solids. Simmer until thickened, about 15 minutes. Season with salt and pepper.
4. Carve the turkey and serve with gravy.

(I made this the night before and I let the turkey cool, wrapped it in foil and removed the skin and carved it the next day. I also found that letting the gravy sit in  a container helped it thicken and it tasted good when I reheated it.)

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