Best 10 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 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 COOKER TURKEY BREAST

Steps:

• In a small mixing bowl, combine rub ingredients and stir to combine well.
• Pat turkey breast very dry with paper towels. Spread rub onto turkey breast, using hands to really massage it in.
• To the insert of a slow cooker, add halved onion, garlic and lemon. Add sprigs of fresh thyme and rosemary.
• Place the seasoned turkey breast on top of the onion, garlic and lemon.
• Cover and cook on LOW for approximately 6 hours, or until an internal thermometer reads 165°F when inserted into the thickest part.
• Remove turkey breast from slow cooker and set aside on a cutting board or rimmed baking sheet.
• Preheat broiler to high and adjust oven rack to the middle position.
• Add turkey breast to a baking dish or rimmed baking sheet. Drizzle turkey breast with a little extra olive or vegetable oil.
• Broil for 3-5 minutes, until skin is golden and crispy. Set aside to rest for 10-20 minutes.
• While turkey breast is resting, strain the cooking liquid out of the slow cooker. If there's not enough to liquid to get to 2 cups, supplement with chicken broth.
• In a small saucepan, melt butter over MED heat. Once melted, add flour and whisk to combine. Cook approximately 1 minute, then slowly whisk in cooking liquid.
• Stir in salt and pepper, and simmer for several minutes, or until thickened to your liking.
• Remove from heat and whisk in cold butter. Taste and adjust seasoning if needed.
• Slice turkey into 1/2 inch thick slices and drizzle with gravy (or serve gravy on the side).

SLOW COOKER TURKEY BREAST

Steps:

• Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

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.

SLOW COOKER TURKEY WITH NO-FUSS GRAVY

Steps:

• In a large, nonstick skillet melt the butter over medium heat. Add the onion, carrot, celery and garlic and cook for 8-10 minutes, until the onion is translucent and the vegetables are lightly browned.
• Stir in the flour and cook for 2-3 minutes until the flour coating the veggies turns golden. Whisk in 1 cup of the broth, working to smooth out any lumps as it cooks and thickens. Stir in the remaining broth and water. Add the thyme and bay leaves.
• Pour the mixture into the slow cooker. Season the turkey breast all over with salt and pepper (be causious with the salt). Place the turkey in the slow cooker (breast side down). Cover and cook on low for 5-7 hours until the internal temperature of the turkey breast reaches 165 degrees.
• Carefully transfer the turkey breast to a cutting board (or 9X13-inch pan to catch any juices), tent with foil and let rest while preparing the gravy.
• Strain the liquid in the slow cooker into a saucepan. Let it settle for 5 minutes or so and then skim the fat from the surface. Bring the gravy to a simmer and cook for 15 minutes, stirring often, until it is slightly thickened. It won't be as thick as traditional gravy but will be silky and slightly thick. If you'd like it thicker, simply whisk together a slurry of cornstarch and cold water (a tablespoon or so of cornstarch in a couple tablespoons of water) and stir the slurry into the gravy, simmering for 2-3 minutes.
• Season the gravy with any additional salt and pepper, if needed.
• Carve the turkey and serve with the warm gravy.

MOIST TURKEY BREAST WITH WHITE WINE GRAVY

Steps:

• In a 6-qt. slow cooker, combine the wine, apple, fennel, celery, carrot, garlic, mustard and bay leaf. In a small bowl, combine the rosemary, thyme, sage and pepper; rub over turkey. Add turkey to slow cooker. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat to a serving platter and keep warm. Strain drippings into a measuring cup to measure 1 cup. Skim fat. In a small saucepan, combine cornstarch and cream; stir until smooth. Gradually add drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

SLOW-COOKER TURKEY BREAST

Steps:

• In 5- to 6-quart slow cooker, mix potatoes, carrots, onion and gravy from turkey breast. Place turkey breast on top.
• Cover; cook on Low heat setting 7 to 8 hours or until vegetables are tender and thermometer inserted in center of turkey reads 170°F.

SLOW COOKER TURKEY BREAST WITH DRESSING

Steps:

• Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onions and celery in the hot butter until onions are translucent, about 8 minutes; remove from heat.
• Place a plastic slow cooker liner into a 6-quart slow cooker. Place dry bread stuffing into the liner bag and sprinkle contents of seasoning packet over the bread. Stir cooked onions and celery, cranberry sauce, 1/2 cup melted butter, chicken broth, and 1/2 teaspoon salt into the dressing mix, taking care not to pierce the bag.
• Rinse turkey breast and pat dry with paper towels; season turkey breast with 1/2 teaspoon salt. Push the dressing mixture to the edge of the cooker and lay the turkey breast into the slow cooker with the pop-up timer facing upward.
• Cook on High until the pop-up timer in the turkey breast pops, 4 to 4 1/2 hours. Transfer turkey breast to a cutting board and let stand for 10 minutes before serving. Transfer dressing to a serving bowl and serve alongside turkey.