Slow Cooker Turkey Breast With White Wine Gravy




  1. In 6 Qt Slow Cooker add in White Wine and Chicken Broth.
  2. Rinse Turkey and add it to Crockpot breast side down (if it’s too large you can lay it on its side).
  3. Stuff the inside of the breast with Garlic, Onion, Apple, Celery, and Sage.
  4. Whatever is left that you can’t stuff in just add it to the bottom or sides of the Slow Cooker.
  5. Cover, heat on high 4-5 hours or low 7-8 hours.
  6. Turkey is fully cooked when internal temperature is at 165 F.
  7. Remove Turkey from Crockpot and set aside for carving.
  8. Strain about 2 cups of the liquid from the Crockpot into a medium saucepan.
  9. Let cool for about 5 minutes.
  10. Stir in Cornstarch starting with 3 Tbs and whisk until smooth.
  11. Heat over med-high heat until gravy thickens.
  12. Add more Cornstarch for a thicker gravy.
  13. Whisk 2-3 minutes until desired thickness.
  14. Pour into gravy dish and serve over Turkey.
  15. Enjoy!