Slow Cooker Turkey Breast And Gravy Recipes

SLOW COOKER TURKEY BREAST AND GRAVY

Steps:

• In a medium-sized bowl whisk together the gravy mix, can of soup, water, thyme, and pepper until smooth, pour into the slow cooker.
• Add the turkey breast into the gravy mixture.
• Cover and cook on LOW for 5-6 hours without opening the lid during the cooking time.
• Remove the turkey to a cutting board, allow to rest for 5 minutes.
• Slice the turkey.
• Stir the gravy and serve!

SLOW-COOKER TURKEY BREAST WITH GRAVY

Steps:

• Mix the first 5 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 5-6 hours or until a thermometer inserted in turkey reads at least 170°. 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.

SLOW-COOKER TURKEY BREAST WITH CRANBERRY GRAVY

Steps:

• Place turkey in a 5- or 6-qt. slow cooker; sprinkle with salt and pepper. Add thyme and dot with butter. Combine cranberry sauce, cider, stock, soup mix, syrup and Worcestershire; pour over turkey. Cook, covered, on low 3-4 hours or until a thermometer inserted in turkey reads at least 165°). Remove turkey and keep warm., Transfer cooking juices to a large saucepan; discard thyme sprigs. Combine the flour and water until smooth. Bring cranberry mixture to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Slice turkey; serve with cranberry sauce.

SLOW COOKER TURKEY BREAST

Steps:

• In a small mixing bowl, combine rub ingredients and stir to combine well.
• Pat turkey breast very dry with paper towels. Spread rub onto turkey breast, using hands to really massage it in.
• To the insert of a slow cooker, add halved onion, garlic and lemon. Add sprigs of fresh thyme and rosemary.
• Place the seasoned turkey breast on top of the onion, garlic and lemon.
• Cover and cook on LOW for approximately 6 hours, or until an internal thermometer reads 165°F when inserted into the thickest part.
• Remove turkey breast from slow cooker and set aside on a cutting board or rimmed baking sheet.
• Preheat broiler to high and adjust oven rack to the middle position.
• Add turkey breast to a baking dish or rimmed baking sheet. Drizzle turkey breast with a little extra olive or vegetable oil.
• Broil for 3-5 minutes, until skin is golden and crispy. Set aside to rest for 10-20 minutes.
• While turkey breast is resting, strain the cooking liquid out of the slow cooker. If there's not enough to liquid to get to 2 cups, supplement with chicken broth.
• In a small saucepan, melt butter over MED heat. Once melted, add flour and whisk to combine. Cook approximately 1 minute, then slowly whisk in cooking liquid.
• Stir in salt and pepper, and simmer for several minutes, or until thickened to your liking.
• Remove from heat and whisk in cold butter. Taste and adjust seasoning if needed.
• Slice turkey into 1/2 inch thick slices and drizzle with gravy (or serve gravy on the side).

SLOW COOKER TURKEY BRREAST

Steps:

• In a small mixing bowl, add butter, garlic, onion powder, paprika, Italian seasoning, ginger powder, salt, pepper and mix until combined.
• Loosen skin of the turkey.
• Spread half of the butter mixture under the skin of the turkey and spread half all over the top of the turkey.
• Secure skin tightly with toothpicks, if necessary.
• Coat a large crockpot (6 quart or larger) with oil.
• Line the bottom with onion slices and celery sticks.
• Pour broth.
• Place the garlic herb butter-coated turkey on top of the veggies.
• Cover and cook on Low heat for about 6 hours or until an inserted thermometer in the thickest part of the meat reads 165 degrees F.
• Transfer the turkey breast to a baking tray, lined with aluminum foil.
• Optional step: Broil in oven for 4-5 minutes or until top is golden brown and crispy.
• Transfer to a cutting board.
• Cover with aluminum foil and let it rest for about 10 minutes.
• While the turkey is resting, use the leftover liquid from the slow cooker to make gravy.
• Run it through a fine mesh sieve. Discard the solids.
• Melt butter in a nonstick saucepan over medium heat.
• Add flour and whisk everything together until combined.
• Cook until mixture is light brown.
• Pour 1 cup of strained drippings from slow cooker plus broth.
• Cook while constantly whisking until gravy is thickened to your liking.
• Use a sharp knife to cut turkey into thin slices and serve this gravy alongside it or drizzled on top. Enjoy!

TURKEY BREAST WITH GRAVY

Steps:

• Place turkey breast in a shallow baking pan; coat the outside of the turkey with cooking spray. Tuck onion and celery underneath in the breast cavity. Combine seasonings; rub over turkey. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 185°, basting every 30 minutes. Remove turkey and keep warm. For gravy, combine flour and water in a saucepan until smooth. Add pan drippings and bouillon. Bring to a boil over medium heat, stirring constantly; boil for 2 minutes. Slice turkey; serve with gravy.