I had a BRILLIANT idea for Easter. I was going to make my first turkey (breast)!!
I shopped for just the right size turkey breast the week of Easter, had it all ready to go… and in the spirit of silly mistakes made in the kitchen, I realized WAY LATE in the game, that the turkey breast I had bought…. was fully cooked. OMG!
Thankfully on Easter morning, my local grocery store was open and had turkey breasts still available.
It was frozen, so I had some unexpected thawing to take care of… but in the end, my first turkey came out delicious!!
Slow Cooker Turkey Breast with Gravy
1 1/2 Tbsp. 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 boneless turkey breast
salt and pepper
1. Place oil 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.
2. Stir in flour and cook until golden, about 2 minutes.
3. Stir in 1 cup of broth and scrape up any browned bits and smooth out any lumps; transfer to slow cooker.
4. Stir in remaining broth, water, wine, sage, and bay leaves into the slow cooker.
5. Season turkey with salt and pepper, place 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.
6. Transfer turkey to a cutting board tent loosely with with foil and let it rest 20 minutes.
5. Let braising liquid settle for 5 minutes, then remove the fat from the surface using a large spoon or a gravy fat separator. Strain braising liquid into saucepan, discard celery, bay leaves and simmer until thickened, about 15 minutes. Season with salt and pepper to taste. Note: If desired, add a mixture of milk and cornstarch to thicken the gravy quicker.
Per 4 oz. breast, 1/4 cup gravy serving:
CAL 167; CARB 11g; FAT 4g; PROT 21g; FIB 1g; WW Points Plus: 4