4-5 lb whole bone-in turkey breast, skin on, trimmed of fat
salt and pepper
Instructions
1. Melt butter in a 12-inch skillet over medium-high heat. Add
onion, carrot, celery and garlic and cook until onion is soft, about
8 to 10 minutes. Stir in flour and cook until golden, about 2
minutes. Stir in 1 cup of broth and scrape up any browned bits and
smooth out any lumps; transfer to slow cooker.
2. Stir in 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, cover and cook 5 to 7 hours on low, or
until the turkey reaches 165 degrees with an instant-read
thermometer.
3. Transfer turkey to a cutting board tent loosely with with foil and
let it rest 20 minutes. Let braising liquid settle for 5 minutes, then
remove the fat from the surface using a large spoon or a gravy fat
separator. Strain braising liquid into saucepan, discard celery, bay
leaves and simmer until thickened, about 15 minutes. Season with
salt and pepper to taste.
Originally Submitted
1/28/2014
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