Slow Cooker Turkey Breast with Gravy Recipe

2.5 1 2
Slow Cooker Turkey Breast with Gravy Recipe
Slow Cooker Turkey Breast with Gravy Recipe photo by Taste of Home
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Slow Cooker Turkey Breast with Gravy Recipe

Read Reviews
2.5 1 2
Publisher Photo
This quick-prep recipe lets you feast on turkey at any time of year. We save the rich broth for gravy, noodles and soup making. —Joyce Hough, Annapolis, Maryland
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 hours + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 5 hours + standing

Ingredients

  • 2 teaspoons dried parsley flakes
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 2 medium onions, chopped
  • 3 medium carrots, cut into 1/2-inch slices
  • 3 celery ribs, coarsely chopped
  • 1 bone-in turkey breast (6 to 7 pounds), skin removed
  • 1/4 cup all-purpose flour
  • 1/2 cup water

Directions

Mix first five ingredients in a small bowl. Place vegetables in a 6- or 7-qt. slow cooker; top with turkey. Rub turkey with seasoning mixture.
Cook, covered, on low until a thermometer inserted in turkey reads at least 170°, 5-6 hours. Remove from slow cooker; let stand, covered, 15 minutes before slicing.
Meanwhile, strain cooking juices into a small saucepan. Mix flour and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey. Yield: 12 servings.
Originally published as Slow Cooker Turkey Breast with Gravy in Simple & Delicious October/November 2016

Nutritional Facts

6 ounces cooked turkey with 3 tablespoons gravy : 200 calories, 1g fat (0 saturated fat), 117mg cholesterol, 270mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 43g protein. Diabetic Exchanges: 6 lean meat.

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  • 2 teaspoons dried parsley flakes
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 2 medium onions, chopped
  • 3 medium carrots, cut into 1/2-inch slices
  • 3 celery ribs, coarsely chopped
  • 1 bone-in turkey breast (6 to 7 pounds), skin removed
  • 1/4 cup all-purpose flour
  • 1/2 cup water
  1. Mix first five ingredients in a small bowl. Place vegetables in a 6- or 7-qt. slow cooker; top with turkey. Rub turkey with seasoning mixture.
  2. Cook, covered, on low until a thermometer inserted in turkey reads at least 170°, 5-6 hours. Remove from slow cooker; let stand, covered, 15 minutes before slicing.
  3. Meanwhile, strain cooking juices into a small saucepan. Mix flour and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey. Yield: 12 servings.
Originally published as Slow Cooker Turkey Breast with Gravy in Simple & Delicious October/November 2016

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cflinta1 User ID: 6535043 278318
Reviewed Nov. 25, 2017

"After 4.5 hours in the slow cooker the 6.5# turkey breast was still raw. I did cook the bird on low and after 3.5 hours and no cooking progress, raised the cooker up to high for the hour . The bottom of the breast, the part sitting on top of the vegetables, was close to being done, but approximately 90% of the breast was raw. Fortunately I was able to transfer (very messy) the turkey and veggies into an oven bag and finish it in the oven. The turkey was very moist, tender and had wonderful flavor; I just can't rate this recipe any higher because of having to finish the bird in the oven. I will use the recipe ingredients & directions, minus the slow cooker, again as it had great flavor."

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