Slow Cooker Turkey Breast With White Wine Gravy
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!
- Prep Time: 10 mins
- Cook Time: 8 hours
- Total Time: 8 hours 10 mins
- Yield: 8-10 1x
- Category: Dinner
- Cuisine: American
Ingredients
Units
Scale
- 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!
Notes
For the Gravy, 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.
