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Crock Pot Turkey Breast with Gravy

Juicy slow cooked turkey breast with rich turkey gravy, all in your crock pot. This was my first time making a turkey breast in the crock pot, but it won’t be my last!

What an easy way to prepare turkey breast that doesn’t require too much attention. The vegetables are first browned with a roux on the stove to ensure the gravy has a rich flavor base, then it’s all slow cooked in the crock pot. At the end, I simmered the braising liquid on the stove until it reduced and thickened into a delicious, easy gravy.

I modified this recipe from the Slow Cooker Revolution cookbook[1]. It’s a great base, and I can see playing around with the ingredients in this recipe.

Madison, my toddler said yummy juicy meat (that meant she liked it) and my husband was thrilled there were mashed potatoes AND gravy on his plate. This was like a mini Thanksgiving feast, I made some skinny mashed potatoes[2] on the side, (you could also make cauliflower mash[3] if you want to go low carb) and I also served this with some sauteed broccolini which is not pictured.

Today, I guess I’ll be making some turkey noodle soup[4] with the leftovers!

Slow Cooker Turkey and Gravy
gordon-ramsay-recipe.com
Servings: about 10 • Size: 4 oz breast, 1/4 cup gravy • Old Points: 4 • Points+:
Calories: 167 • Fat: 3.7 g • Protein: 20.5 g • Carb: 11 g • Fiber: 1 g • Sugar: 4.5 g
Choles: 53 • Sodium: variesy by brand of turkey and chicken broth

Ingredients:

  • 1 1/2 tbsp unsalted butter or olive oil
  • 1 medium onion, chopped
  • 1 carrot, peeled and chopped medium
  • 1 celery rib, chopped medium
  • 6 garlic cloves, peeled and crushed
  • 1/3 cup flour
  • 2 cups low sodium chicken broth
  • 1 cup water
  • 1/4 cup dry white wine
  • 2 tbsp fresh sage
  • 2 bay leaves
  • 4-5 lb whole bone-in turkey breast, skin on, trimmed of fat
  • salt and pepper

Directions:

Melt butter in a 12-inch skillet over medium-high heat. Add onion, carrot, celery and garlic and cook until onion is soft, about 8 to 10 minutes. Stir in flour and cook until golden, about 2 minutes. Stir in 1 cup of broth and scrape up any browned bits and smooth out any lumps; transfer to slow cooker.

Stir in remaining broth, water, wine, sage, and bay leaves into the slow cooker. Season turkey with salt and pepper, place skin side up in the slow cooker, cover and cook 5 to 7 hours on low, or until the turkey reaches 165 degrees with an instant-read thermometer.

Transfer turkey to a cutting board tent loosely with with foil and let it rest 20 minutes. Let braising liquid settle for 5 minutes, then remove the fat from the surface using a large spoon or a gravy fat separator[5]. Strain braising liquid into saucepan, discard celery, bay leaves and simmer until thickened, about 15 minutes. Season with salt and pepper to taste.

Discard the skin and carve the turkey and serve with gravy. Makes 2 1/2 cups of gravy.

References

  1. ^ Slow Cooker Revolution cookbook (www.amazon.com)
  2. ^ skinny mashed potatoes (www.gordon-ramsay-recipe.com)
  3. ^ cauliflower mash (www.gordon-ramsay-recipe.com)
  4. ^ turkey noodle soup (www.gordon-ramsay-recipe.com)
  5. ^ a gravy fat separator (www.amazon.com)

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Make-Ahead Turkey Wing Gravy, Because You Have Better Things to Do

I’m not a big fan of “make-ahead” recipes, but when it comes
to Thanksgiving, the less we have to do before dinner, the better. This turkey
wing gravy will not only free up valuable kitchen time, but chances are it will
look and taste even better than those frantic, last-minute versions.


A world-class gravy, while not a difficult procedure, does
require a little bit of finesse and attention to detail. Of course, screaming
kids, chatty relatives, and alcohol consumption are the natural enemies of
finesse and attention to detail, so for that reason I’m a big fan of this
alternative technique.

By the way, as I mentioned at the end of the video, just
because you’re making this ahead of time, doesn’t mean you’re throwing away all
those amazing pan drippings. While your turkey’s resting (should be at least 30
minutes), pour off the juices, skim off the fat, and add it to your gravy.

For this reason, I’ll generally make the gravy a little
thicker than I want, knowing I’m going to dump another cup or so of liquid in
later. Speaking of thickness, as with all the sauces we do, you are in complete
control. If you want thicker gravy, use more roux and/or reduce further. If you
want something a bit lighter, use less roux and/or more stock.

Either way, making the turkey gravy ahead of time is just
smart logistics, and frees you up for more important things, like watching
football and fishing for compliments. I hope you give this a try. Enjoy!


Ingredients:
For the stock:
1 large onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 tsp vegetable oil
2 large turkey wings
10 cups cold water (1 or 2 to deglaze the pan, and 8 to add
to stock)
4 springs thyme
2 cloves garlic, optional

For the gravy:
2-3 tablespoons reserved turkey fat
3 tbsp butter
1/2 cup flour
about 6 cups reserved, strained turkey stock
salt and pepper to taste
pinch of cayenne

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