Crockpot Turkey Breast and Gravy
Ingredients
1 (5-6 pound bone-in turkey breast completely thawed
6 stalks celery cut into 3 inch segments
2 yellow onions quartered
4 large carrots peeled cut into 2 inch long chunks
2 cloves garlic peeled
1/2 cup chicken broth
½ cup dry white wine or replace with another ½ cup chicken broth
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
Seasonings
1 teaspoon paprika
1/2 teaspoon pepper
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
Gravy:
4 tablespoons butter
Pan drippings
4 Tbs All-purpose flour
Salt and pepper to taste
Additional Fresh herbs (rosemary, sage, thymto taste
Directions
Thaw your turkey breast in the fridge, usually 1-2 days is required. Pat the turkey down with paper towels to dry off the exterior, set aside.
In a small bowl, combine paprika, pepper, dry mustard, rosemary, sage, thyme, and salt. Melt 2 Tbs of butter.
Gently lift the skin off the turkey breast, and add 2 Tbs of butter under the skin, as well as half the seasoning. Rub it around to evenly coat. Then, rub the turkey breast skin exterior with olive oil, and sprinkle remaining seasonings over it. Set aside
Spray a 5 Qt or larger crock pot with nonstick spray.
Chop onion into large chunks, carrots into 2 inch chunks, and celery into 3-4 inch long pieces, peel garlic.Place the celery, onions, garlic, and carrots at the bottom of the slow cooker, and pour your chicken broth and dry white wine, and lemon juice into the cooker.
Place the turkey breast, BREAST DOWN on top of the vegetables, but not submerged in the liquid. Cover the crockpot and cook on high for 1 hour and then low for 5-7 hours or until the turkey’s internal temperature reaches 165 degrees F.
Remove the turkey from the crockpot and place it on a baking sheet, breast up. Broil until skin is crispy and golden brown, approximately 5 minutes
Remove from oven, and remove the wishbone all other bones. Take the large pieces of meat and slice against the grain them to serve.
Gravy:
Strain everything from the crockpot out into a large bowl.You should have about 2 cups of liquid.
In a large saucepan, add 4 tablespoons butter and melt. Whisking constantly, add in 4 tablespoons white flour, a thick paste should form.
Continue whisking, and gradually add in the strained liquid from the crockpot.Whisk until desired thickness is reached.
Taste the gravy, and adjust seasoning with added salt, pepper, and fresh herbs as needed.Serve warm with the turkey.
