Turkey Breast with Herb Gravy
A bone-in turkey breast cooks on celery and onions with butter and herbs until it hits 165°F. The drippings turn into a savory gravy.
6
servings15
minutes7
hoursA bone-in turkey breast cooks on celery and onions with butter and herbs until it hits 165°F. The drippings turn into a savory gravy.
Ingredients
4 to 5 lb bone-in turkey breast
4 celery stalks, cut into chunks
2 onions, quartered
5 thyme sprigs
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon smoked paprika
1 teaspoon seasoned salt
1/2 teaspoon black pepper
4 tablespoons softened butter
2 cups broth, for the gravy
4 tablespoons butter, for the gravy
4 tablespoons all-purpose flour, for the gravy
1 teaspoon salt, for the gravy
1/2 teaspoon black pepper, for the gravy
Directions
- Spread the celery, onions and thyme in the bottom of the slow cooker.
- Mix the garlic powder, onion powder, paprika, seasoned salt and pepper into the softened butter.
- Rub the herb butter over the turkey, and under the skin if you can.
- Set the turkey on the vegetables. Cover and cook on LOW for 6 to 7 hours, until the thickest part reads 165°F.
- Rest the turkey for 20 minutes. Broil it for 3 to 5 minutes to crisp the skin, watching closely.
- Strain the drippings. Melt the butter in a saucepan, whisk in the flour and cook for a minute.
- Whisk in the broth and about a cup of the drippings. Simmer until thick, then season with salt and pepper.
- Smooth the gravy with an immersion blender if there are lumps, then carve the turkey and serve.
Notes
- Use turkey broth if you have it. Slice leftover turkey thin for sandwiches. The turkey keeps 3 days in the fridge and freezes for 2 months.
Why a bone-in turkey breast works in the slow cooker
Bone-in meat stays juicier and the drippings make a far better gravy. The celery and onion work as a rack, lifting the turkey out of the liquid so it steams gently rather than boils.
Butter rubbed under the skin seasons the meat and keeps it moist.
Skin and gravy
The slow cooker will not crisp the skin. That is what the quick broil is for. Whisk the gravy constantly to prevent lumps, and strain the drippings first. If it tastes bland, a pinch of salt or a dab of mustard helps.
Leftovers and the mistake to avoid
Slice the cold turkey thin for sandwiches or chop it for soup. Store it with a spoon of gravy so it stays moist.
The common mistake is carving right away. Rest the turkey so the juices settle, or they pool on the board. Using a thermometer beats guessing.
Carving and plating
Slice across the grain in thick, even pieces. Fan them on a warm platter and spoon gravy over half, so guests can choose. The celery and onions are soft and sweet by now. Mash them into the gravy if you want extra body.
Turkey Breast with Herb Gravy at a glance
- Prep time: 15 minutes
- Cooking time: 7 hours
- Servings: 6 servings
- Ingredients: 15, led by to 5 lb bone-in turkey breast, celery stalks, onions, thyme sprigs
Tips for Turkey Breast with Herb Gravy
Use turkey broth if you have it. Slice leftover turkey thin for sandwiches. The turkey keeps 3 days in the fridge and freezes for 2 months.
Turkey Breast with Herb Gravy FAQ
How long does Turkey Breast with Herb Gravy take?
Turkey Breast with Herb Gravy takes 7 hours of cooking after 15 minutes of prep.
How many people does Turkey Breast with Herb Gravy serve?
This recipe makes 6 servings.
What do I need to make Turkey Breast with Herb Gravy?
15 ingredients, led by to 5 lb bone-in turkey breast, celery stalks, onions, thyme sprigs. Amounts are in the recipe card above.
Part of: 28 Easy Crockpot Recipes for Cozy Fall Nights
