TURKEY BREAST AND GRAVY is excerpted from SLOW COOKER REVOLUTION © 2014 by America's Test Kitchen. Reproduced by permission of Publishing Company. All rights reserved.
Turkey Breast and Gravy
Serves 6 to 8
Why this recipe works: No one will ever guess that this Thanksgiving classic was turned out of a slow cooker when you serve up moist slices of turkey drizzled with a rich brown gravy. But it takes a little advance work (and a skillet) to get it right. We found that it was possible to skip the cumbersome step of browning the turkey breast, but to get a real gravy, we still needed the skillet to build a proper flavor base and make a roux. First we browned the onion, carrot, celery, and garlic. Then we added flour and cooked it until golden brown, deglazing the pan with wine. Added to the slow cooker with the turkey and some chicken broth, this base mingled with the juice released as the turkey cooled, resulting in a hearty gravy.
- 3 tablespoons unsalted butter
- 1 onion, chopped medium
- 1 carrot, peeled and chopped medium
- 1 celery rib, chopped medium
- 6 garlic cloves, peeled and crushed
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup water
- 1/2 cup dry white wine
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 (6- to 7-pound) whole bone-in, skin-on turkey breast, trimmed
- salt and pepper
- Melt butter in 12-inch skillet over medium-high heat. Add onion, carrot, celery, and garlic and cook until onion is softened and lightly browned, 8 to 10 minutes. Stir in flour and cook until golden brown, about 2 minutes. Stir in 1 cup broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
- Stir remaining cup broth, water, wine, thyme sprigs, and bay leaves into slow cooker. Season turkey with salt and pepper and place, skin side up, in slow cooker. Cover and cook until turkey reaches 165 degrees on instant-read thermometer, 5 to 7 hours on low.
- Transfer turkey to cutting board, tent loosely with aluminum foil, and let rest for 20 minutes. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Strain braising liquid into saucepan, discarding solids, and simmer until thickened, about 15 minutes. Season with salt and pepper to taste. Carve turkey and serve with gravy.
