Moist Turkey Breast with White Wine Gravy Recipe

4 1
Moist Turkey Breast with White Wine Gravy Recipe
Moist Turkey Breast with White Wine Gravy Recipe photo by Taste of Home
Publisher Photo

Moist Turkey Breast with White Wine Gravy Recipe

Be the first to add a review
4 1
Publisher Photo
I modified a favorite dish for slow cooker ease. It’s moist and tender each time and perfectly complemented by the white wine gravy. It’s best with drinking wine, not cooking wine. —Tina MacKissock, Manchester, New Hampshire
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours

Ingredients

  • 1 cup white wine
  • 1 medium apple, chopped
  • 1/2 cup sliced fennel bulb
  • 1/3 cup chopped celery
  • 1/3 cup chopped carrot
  • 3 garlic cloves, minced
  • 1 teaspoon ground mustard
  • 1 bay leaf
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 1 package (3 pounds) frozen boneless turkey breast roast, thawed
  • 2 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1/2 cup half-and-half cream

Directions

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. Yield: 8 servings.
Originally published as Moist Turkey Breast with White Wine Gravy in Simple & Delicious April/May 2011, p33

Nutritional Facts

5 ounces cooked turkey with 3 tablespoons gravy : 238 calories, 3g fat (1g saturated fat), 113mg cholesterol, 102mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 43g protein. Diabetic Exchanges: 6 lean meat, 1/2 starch.

  • 1 cup white wine
  • 1 medium apple, chopped
  • 1/2 cup sliced fennel bulb
  • 1/3 cup chopped celery
  • 1/3 cup chopped carrot
  • 3 garlic cloves, minced
  • 1 teaspoon ground mustard
  • 1 bay leaf
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 1 package (3 pounds) frozen boneless turkey breast roast, thawed
  • 2 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1/2 cup half-and-half cream
  1. 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.
  2. 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. Yield: 8 servings.
Originally published as Moist Turkey Breast with White Wine Gravy in Simple & Delicious April/May 2011, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMoist Turkey Breast with White Wine Gravy

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review