Slow Cooker Turkey Breast With Gravy Recipes

SLOW COOKER TURKEY BREAST AND GRAVY

Steps:

• In a medium-sized bowl whisk together the gravy mix, can of soup, water, thyme, and pepper until smooth, pour into the slow cooker.
• Add the turkey breast into the gravy mixture.
• Cover and cook on LOW for 5-6 hours without opening the lid during the cooking time.
• Remove the turkey to a cutting board, allow to rest for 5 minutes.
• Slice the turkey.
• Stir the gravy and serve!

SLOW-COOKER TURKEY BREAST WITH GRAVY

Steps:

• Mix the first 5 ingredients in a small bowl. Place vegetables in a 6- or 7-qt. slow cooker; top with turkey. Rub turkey with seasoning mixture., Cook, covered, on low 5-6 hours or until a thermometer inserted in turkey reads at least 170°. Remove from slow cooker; let stand, covered, 15 minutes before slicing., Meanwhile, strain cooking juices into a small saucepan. Mix flour and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.

SLOW-COOKER TURKEY BREAST WITH CRANBERRY GRAVY

Steps:

• Place turkey in a 5- or 6-qt. slow cooker; sprinkle with salt and pepper. Add thyme and dot with butter. Combine cranberry sauce, cider, stock, soup mix, syrup and Worcestershire; pour over turkey. Cook, covered, on low 3-4 hours or until a thermometer inserted in turkey reads at least 165°). Remove turkey and keep warm., Transfer cooking juices to a large saucepan; discard thyme sprigs. Combine the flour and water until smooth. Bring cranberry mixture to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Slice turkey; serve with cranberry sauce.

SLOW COOKER TURKEY BRREAST

Steps:

• In a small mixing bowl, add butter, garlic, onion powder, paprika, Italian seasoning, ginger powder, salt, pepper and mix until combined.
• Loosen skin of the turkey.
• Spread half of the butter mixture under the skin of the turkey and spread half all over the top of the turkey.
• Secure skin tightly with toothpicks, if necessary.
• Coat a large crockpot (6 quart or larger) with oil.
• Line the bottom with onion slices and celery sticks.
• Pour broth.
• Place the garlic herb butter-coated turkey on top of the veggies.
• Cover and cook on Low heat for about 6 hours or until an inserted thermometer in the thickest part of the meat reads 165 degrees F.
• Transfer the turkey breast to a baking tray, lined with aluminum foil.
• Optional step: Broil in oven for 4-5 minutes or until top is golden brown and crispy.
• Transfer to a cutting board.
• Cover with aluminum foil and let it rest for about 10 minutes.
• While the turkey is resting, use the leftover liquid from the slow cooker to make gravy.
• Run it through a fine mesh sieve. Discard the solids.
• Melt butter in a nonstick saucepan over medium heat.
• Add flour and whisk everything together until combined.
• Cook until mixture is light brown.
• Pour 1 cup of strained drippings from slow cooker plus broth.
• Cook while constantly whisking until gravy is thickened to your liking.
• Use a sharp knife to cut turkey into thin slices and serve this gravy alongside it or drizzled on top. Enjoy!

SLOW-ROASTED TURKEY BREAST WITH GRAVY

Steps:

• Adjust your oven rack to the lowest position. Preheat oven to 250°F.
• Rinse and dry the turkey breast. Even when I purchase a brined turkey breast, I still like to lightly salt the turkey breast under the skin. You, of course, do not have to. If the turkey breast that you purchase has NOT been brined or koshered, liberally salt the breast under the skin.
• Heat a large pot over medium-high heat with the oil. When hot, add the turkey, breast-side down. Add the onion around the edges of the bird. Add the garlic on top of the onions. Cook several minutes or until the skin has browned. Flip the bird over so that the breast is facing upward. Stir the onions and garlic. Cook a couple minutes longer. If you have a probe thermometer, insert it into the thickest part of the breast - making sure the probe is not sticking up in the air in a way that would impede your covering the turkey breast with a lid. Cover the pot with aluminum foil and top with a tight-fitting lid. Crimp the foil around the seam of the pot to ensure steam does not escape. Cook until the internal temperature reaches 160F - roughly 2 1/2 hours.
• When the turkey is done, remove it from the oven and flip the bird over so that the breast is submerged in the accumulated juices. Cover and let rest 15 minutes. During this time, the internal temperature will increase to at least 170°F.
• Remove the turkey from the pot and place it on a large platter. Keep it tented so it stays warm. Strain the liquid and solids from the pot into a large bowl. Use the back of a ladle to make sure you smash the onion/garlic to extract all of the juices. Discard the vegetable solids. Skim some or most of the fat that settles on top of the broth and discard any unwanted fat. Measure how much turkey broth you have. If you do not have at least 4 cups, add some chicken stock to come up to a total of 4 cups of liquid. If you like particularly thin gravy, you can add an extra 1/4 to 1/2 cups of turkey/chicken broth. If you like thicker gravy, reduce the liquid by 1/4 to 1/2 cup.
• To make the gravy, heat a saucepan over medium heat with three tablespoons of butter. After the butter has melted, add the flour and whisk to combine. Cook the butter/flour mixture for about 5 minutes or until it is brown in color. Add the turkey broth and whisk to make sure there are no lumps. Bring to a boil then simmer about 5 minutes. Too thin? Simmer another few minutes or until the gravy is your desired thickness. Too thick? Add more turkey broth, chicken broth, or even water. When the gravy is your desired level of thickness, taste it and add some salt and pepper, if needed. You'll probably need at least some salt.
• Serve the turkey breast and gravy with some mashed potatoes.