This Slow Cooker Turkey Breast with White Wine Gravy is perfect if you’re having a small gathering for Thanksgiving. Or if you’re having a large gathering and you want to serve different options of meat, such as Turkey and Ham, etc. this is a great option to have on the side.
This frees up space in your oven and leaves the Turkey nice and juicy!
The countdown is on… 11 more days until Turkey Day! Are you guys ready for it?
I’m going to be on vacation over Thanksgiving cruising the seas, so there will be no Thanksgiving dinner for me. Well, maybe. I think the cruise ship usually serves some sort of Thanksgiving meal. But it’s just not the same as homemade.
So to get rid of my craving for a traditional Thanksgiving dinner, I decided to make a small version of Turkey Day at home for me and Gavin before our trip.
Since it’s just me and Gavin at home I didn’t want to make a giant 20 pound Turkey. I mean, I love Turkey, but that’s a little too much for us. 🙂
Instead I opted for a 5 1/2 pound Turkey Breast that I decided to make in my Slow Cooker.
To be honest this was my first time making a Turkey in a Slow Cooker.
I wanted to try something a little different than say traditional Turkey and brown gravy. So I played around with making a White Wine Gravy for this. All I can say is YUM YUM YUM! This gravy was the bomb!
In a 6 Qt Slow Cooker I added White Cooking Wine and Chicken Broth.
Then I added the Turkey, breast side down. If your Turkey is too large for that, you can lay it on its side.
Then I stuffed the inside of the Turkey Breast with as much Garlic, Onion, Apple, Celery, and Sage as I could get to fit. I laid the rest of it under and around the Turkey.
Cover and cook on high for 4-5 hours or low for 7-8.
The Turkey Breast I purchased came with one of those handy dandy pop out temperature things that pops out and tells you when the Turkey is done.
If yours doesn’t come with that, then just make sure the Turkey is cooked to an internal temp of 165 F.
Remove the Turkey and set aside on a cutting board for carving.
Strain about 2 cups of the broth into a medium saucepan. Let the broth cool about 5 minutes.
Stir in about 3 Tbs of Cornstarch and whisk until smooth. Then turn on the burner and heat up the saucepan over med/high heat whisking continuously until gravy thickens. You can add more Cornstarch for a thicker gravy if preferred.
Note: Be careful not to add too much Cornstarch, it will thicken fast. If yours gets too thick, just add more broth in to thin it out.
Pour it into a gravy dish and serve with the Turkey.
Here’s what I love about this:
- The Turkey stays so tender and juicy by Slow Cooking it in a Crockpot
- This frees up valuable oven space
- This saves you time (no need to constantly baste and watch the Turkey)
- The White Wine Gravy is so flavorful, plus it’s gluten free unlike traditional brown gravy that is made with flour
- It doesn’t even have to be Thanksgiving to make this, take care of your Turkey craving anytime with this smaller version of a Turkey dinner.
- This makes great leftovers, I mean that’s the best part right?!
Leftovers will be good for about 3 days in the fridge.
If you try this let me know how your Thanksgiving dinner goes, I love hearing from you all!
Slow Cooker Turkey Breast With White Wine Gravy
- Prep Time: 10 mins
- Cook Time: 4 hours
- Total Time: 4 hours 10 mins
- Yield: 8-10 1x
- Category: Dinner
- Cuisine: Thanksgiving, Gluten Free, Slow Cooker
- 5 1/2 lb Turkey Breast
- 1/2 cup White Cooking Wine
- 1 cup Chicken Broth
- 3 cloves Garlic
- 1/2 large Sweet Onion chopped into large pieces
- 1 Honey Crisp Apple cored and chopped into large pieces
- 3 Celery Stalks chopped into large pieces
- 15–20 fresh Sage Leaves
- For the Gravy:
- 3–6 Tbs Cornstarch
- Plus 2 cups of broth from the Slow Cooker after the Turkey is fully cooked
- In 6 Qt Slow Cooker add in White Wine and Chicken Broth.
- Rinse Turkey and add it to Crockpot breast side down (if it’s too large you can lay it on its side).
- Stuff the inside of the breast with Garlic, Onion, Apple, Celery, and Sage.
- Whatever is left that you can’t stuff in just add it to the bottom or sides of the Slow Cooker.
- Cover, heat on high 4-5 hours or low 7-8 hours.
- Turkey is fully cooked when internal temperature is at 165 F.
- Remove Turkey from Crockpot and set aside for carving.
- Strain about 2 cups of the liquid from the Crockpot into a medium saucepan.
- Let cool for about 5 minutes.
- Stir in Cornstarch starting with 3 Tbs and whisk until smooth.
- Heat over med-high heat until gravy thickens.
- Add more Cornstarch for a thicker gravy.
- Whisk 2-3 minutes until desired thickness.
- Pour into gravy dish and serve over Turkey.