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!
Ever since we moved to Florida, our Thanksgiving dinners have been small (since all of our family is back up north.
I still crave Turkey every year since it’s one of my favorite foodie holidays, but I don’t want to make a big giant Turkey, so this is such a great option for us.
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.
Ingredients for the Turkey:
- 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
Ingredients for the White Wine Gravy:
- 3-6 Tbs Cornstarch
- Plus 2 cups of broth from the Slow Cooker after the Turkey is fully cooked
How to Make Slow Cooker Turkey Breast
In a 6 Qt Slow Cooker add the White Cooking Wine and Chicken Broth.
Then add the Turkey, breast side down. If your Turkey is too large for that, you can lay it on its side.
Next, stuff the inside of the Turkey Breast with as much Garlic, Onion, Apple, Celery, and Sage as you can get to fit. You can lay the rest of it under and around the Turkey.
Cover and cook on low for 7-8 hours.
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. Letting it rest for at least 10 minutes, this will help keep it nice and juicy.
I wanted to try something a little different than the traditional Turkey with 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!
How to Make White Wine Gravy
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.
Slow Cooker Turkey Breast Tips
- Type of Turkey Breast – Bone in or Boneless is fine. Skin on is recommended because the fat under the skin melts while the Turkey is cooking and helps baste it. It also adds more moisture and flavor.
- Single or Double Breast? – Either one is fine, I used a double breast for this recipe. You just want to make sure it will all fit in your Slow Cooker.
- What size? – Turkey Breasts differ in size, they can range from 1.5 lbs to 10 lbs. Again you just want to make sure it’ll fit.
- How long does it take for a Turkey Breast to thaw? – If your breast came frozen, give it time to thaw. Every 4 pounds of Turkey takes around 24 hours to thaw in the fridge. The best and safest way to thaw a Turkey is to keep it in the package and place it on a tray in the fridge.
- How long to cook Turkey Breast in the Slow Cooker – Cooking times can vary by the size of the Turkey Breast. I find it best to use an internal thermometer to check the exact doneness. Turkey is fully cooked when internal temperature is at 165 F.
- How many people does a Turkey Breast serve? – If you’re having a small Thanksgiving for two, then a small boneless Turkey Breast is fine. Plan on about 1/2 lb or 8oz per person.
- What can I serve with Turkey Breast? – Try serving my Instant Pot Mashed Potatoes, Green Bean Casserole (DF + GF), or Kale Brussels Cranberry Cashew Salad.
- How to store leftover Turkey – Leftovers will be good for about 3-4 days in the fridge.
- What can I make with Turkey leftovers? – Leftover Turkey Wild Rice Soup (GF + DF), Cranberry Walnut Salad, Healthy Turkey Zoodle Soup, and don’t forget to save those bones to make Instant Pot Turkey Stock.
If you try this recipe let me know what you think!
Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up!
Cheers!
Other Turkey Recipes
Roasted Turkey Breast with Pomegranate Sauce
Slow Cooker Turkey Breast With White Wine Gravy
Ingredients
- 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
Instructions
- 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 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.
- Enjoy!
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