Slow-Cooker Turkey Breast with Gravy

From Cook's Country | December/January 2012

Why this recipe works:

With the help of the slow cooker, turkey with gravy is no longer just for the holidays. Using just the turkey breast makes this recipe weeknight friendly, and the gentle heat of the slow cooker ensures that the white meat is tender and moist—not dried out. Browning the turkey skin creates… read more

With the help of the slow cooker, turkey with gravy is no longer just for the holidays. Using just the turkey breast makes this recipe weeknight friendly, and the gentle heat of the slow cooker ensures that the white meat is tender and moist—not dried out. Browning the turkey skin creates flavorful drippings for the gravy, and putting an extra-thick roux-and-broth mixture into the slow cooker at the outset means that once it combines with the turkey juices, the resulting gravy is the perfect consistency.

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Serves 8 to 10

If you don’t have quite 3 tablespoons of drippings after browning the turkey skin in step 1, supplement with additional butter.

Ingredients

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