Slow Cooker Turkey Breast With Gravy That Almost Makes Itself Recipe 425

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SLOW COOKER TURKEY BREAST AND GRAVY



Slow Cooker Turkey Breast and Gravy image

The perfect recipe when you're having a small holiday meal or crave turkey any other time of year.

Provided by Sarah Olson

Categories     Main Course

Time 5h10m

Number Of Ingredients 6

5 lb. Boneless Turkey Breast (trimmed; 3-6 lb turkey breast (see notes below))
2.5 oz turkey gravy mix (two 1.25-oz. packets)
10.50 oz cream of chicken soup
1 3/4 cups water
1/4 tsp. dried thyme
1/8 tsp. black pepper

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!

Nutrition Facts : Calories 324 kcal, Carbohydrate 3 g, Protein 62 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 156 mg, Sodium 888 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SLOW-COOKER TURKEY BREAST WITH GRAVY



Slow-Cooker Turkey Breast with Gravy image

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

Provided by Taste of Home

Categories     Dinner

Time 5h25m

Yield 12 servings.

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 200 calories, Fat 1g fat (0 saturated fat), Cholesterol 117mg cholesterol, Sodium 270mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43g protein. Diabetic Exchanges

SLOW COOKER TURKEY BREAST WITH GRAVY (THAT ALMOST MAKES ITSELF!) RECIPE - (4.2/5)



Slow Cooker Turkey Breast with Gravy (that almost makes itself!) Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 13

3 tablespoons unsalted butter
1 onion, chopped medium
1 carrot, chopped medium (I did't peel it)
1 celery rib, chopped medium
6 garlic cloves, peeled and crushed (I only used 2 garlic cloves)
1/2 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup water
1/2 cup dry white wine (optional, but flavorful)
2 fresh thyme sprigs
2 bay leaves
1 (6 to 7-pound) turkey breast, trimmed
Salt and pepper, to taste

Steps:

  • Melt butter in a 12-inch skillet, over medium-high heat. Add onion, carrot, celery and garlic and cook until onion is softened and lightly browned, 8 to 10 minutes. Stir in flour and cook until golden brown, about 2 minutes. Stir in 1 cup broth, scraping up any browned bits and smoothing out any lumps. Transfer to slow cooker. Stir remaining cup broth, water, wine, thyme springs and bay leaves into slow cooker. Season turkey with salt and pepper and place, skin side up into slow cooker. Cover and cook until turkey reaches 165°F on instead-read thermometer, 5 to 7 hours on low*. Transfer turkey to cutting board, tent loosely with foil, and let rest for 20 minutes. Let the braising liquid settle for 5 minutes, then remove fat from surface with a large spoon. Strain braising liquid into a saucepan, discarding solids, and simmer until thickened. Note:(You can make a slurry of 1 part cornstarch to 3 parts water (1 tablespoon to 3 tablespoons). Whisk well, so there are no lumps. Slowly add to the liquid until it thickens to your liking. Taste for seasonings. Notes: For my 2-1/2 pound turkey breast, mine was done in just under 3 hours. If the turkey breast is too big, to allow the lid to fit on, cover the slow cooker with aluminum foil, sealing the top tightly. You can lay 1-2 long pieces of foil, lengthwise, and 1-2 crosswise, tucking in the ends underneath the slow cooker. I don't recommend buying turkey breasts that have been brined in a saline solution, if possible. Otherwise, make sure you use low-sodium chicken broth, and be very careful about how much salt you add to the turkey.

SLOW-ROASTED TURKEY BREAST WITH GRAVY



Slow-Roasted Turkey Breast With Gravy image

This preparation will NOT produce a turkey breast with crispy skin. In fact, I normally remove the skin completely (and discard it) after the turkey has cooked. The meat comes out wonderfully moist and the gravy is out-of-this-world!

Provided by Cooking Ventures

Categories     Turkey Breasts

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 10

9 lbs bone-in turkey breast
salt
1 1/2 tablespoons vegetable oil
1 large onion, chopped
6 garlic cloves, roughly chopped
3 tablespoons butter
3 tablespoons flour
4 cups turkey drippings and broth
chicken broth (if needed)
salt and pepper

Steps:

  • Adjust your oven rack to the lowest position. Preheat oven to 250°F.
  • Rinse and dry the turkey breast. Even when I purchase a brined turkey breast, I still like to lightly salt the turkey breast under the skin. You, of course, do not have to. If the turkey breast that you purchase has NOT been brined or koshered, liberally salt the breast under the skin.
  • Heat a large pot over medium-high heat with the oil. When hot, add the turkey, breast-side down. Add the onion around the edges of the bird. Add the garlic on top of the onions. Cook several minutes or until the skin has browned. Flip the bird over so that the breast is facing upward. Stir the onions and garlic. Cook a couple minutes longer. If you have a probe thermometer, insert it into the thickest part of the breast - making sure the probe is not sticking up in the air in a way that would impede your covering the turkey breast with a lid. Cover the pot with aluminum foil and top with a tight-fitting lid. Crimp the foil around the seam of the pot to ensure steam does not escape. Cook until the internal temperature reaches 160F - roughly 2 1/2 hours.
  • When the turkey is done, remove it from the oven and flip the bird over so that the breast is submerged in the accumulated juices. Cover and let rest 15 minutes. During this time, the internal temperature will increase to at least 170°F.
  • Remove the turkey from the pot and place it on a large platter. Keep it tented so it stays warm. Strain the liquid and solids from the pot into a large bowl. Use the back of a ladle to make sure you smash the onion/garlic to extract all of the juices. Discard the vegetable solids. Skim some or most of the fat that settles on top of the broth and discard any unwanted fat. Measure how much turkey broth you have. If you do not have at least 4 cups, add some chicken stock to come up to a total of 4 cups of liquid. If you like particularly thin gravy, you can add an extra 1/4 to 1/2 cups of turkey/chicken broth. If you like thicker gravy, reduce the liquid by 1/4 to 1/2 cup.
  • To make the gravy, heat a saucepan over medium heat with three tablespoons of butter. After the butter has melted, add the flour and whisk to combine. Cook the butter/flour mixture for about 5 minutes or until it is brown in color. Add the turkey broth and whisk to make sure there are no lumps. Bring to a boil then simmer about 5 minutes. Too thin? Simmer another few minutes or until the gravy is your desired thickness. Too thick? Add more turkey broth, chicken broth, or even water. When the gravy is your desired level of thickness, taste it and add some salt and pepper, if needed. You'll probably need at least some salt.
  • Serve the turkey breast and gravy with some mashed potatoes.

SLOW COOKER TURKEY BREAST



Slow Cooker Turkey Breast image

Quick and easy way to cook turkey in the slow cooker. With only two ingredients, the only hard part is waiting.

Provided by ms_sally

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 8h10m

Yield 12

Number Of Ingredients 2

1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix

Steps:

  • Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

Nutrition Facts : Calories 273 calories, Carbohydrate 1.5 g, Cholesterol 164 mg, Fat 1.5 g, Fiber 0.1 g, Protein 59.5 g, SaturatedFat 0.5 g, Sodium 308.9 mg, Sugar 0.1 g

SLOW-COOKER TURKEY BREAST



Slow-Cooker Turkey Breast image

Try this wonderfully flavored, easy-to-fix slow-cooker turkey breast when you're craving something delicious. It makes a great holiday dish for smaller families, too. -Maria Juco, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 5h10m

Yield 14 servings.

Number Of Ingredients 8

1 bone-in turkey breast (6 to 7 pounds), skin removed
1 tablespoon olive oil
1 teaspoon dried minced garlic
1 teaspoon seasoned salt
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon pepper
1/2 cup water

Steps:

  • Brush turkey with oil. Combine the garlic, seasoned salt, paprika, Italian seasoning and pepper; rub over turkey. Transfer to a 6-qt. slow cooker; add water. Cover and cook on low for 5-6 hours or until tender. Lemon-Garlic Turkey Breast: Combine 1/4 cup minced fresh parsley, 8 minced garlic cloves, 4 teaspoons grated lemon zest, 2 teaspoons salt-free lemon-pepper seasoning and 1-1/2 teaspoons salt; rub over turkey breast. Add water and cook as directed.

Nutrition Facts : Calories 173 calories, Fat 2g fat (0 saturated fat), Cholesterol 100mg cholesterol, Sodium 171mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

SLOW COOKER TURKEY BREAST



Slow Cooker Turkey Breast image

Perfectly moist and tender bone-in turkey breast, made easily in the slow cooker! Great to free up your oven for side dishes, and the perfect size for a smaller family Thanksgiving.

Provided by The Chunky Chef

Categories     Main Course

Time 6h30m

Number Of Ingredients 21

4 lb bone-in, skin-on turkey breast
1 large yellow onion (peeled and cut in half)
1 head garlic (extra paper skins removed, then cut in half horizontally)
2 lemons (sliced in half lengthwise)
3 sprigs fresh thyme
3 sprigs fresh rosemary
1 Tbsp packed light brown sugar
1 1/2 tsp smoked paprika
3/4 tsp garlic powder
3/4 tsp kosher salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 tsp ground cumin
2 Tbsp vegetable or olive oil
1/4 cup unsalted butter
1/4 cup all purpose flour
2 cups cooking liquid from bottom of slow cooker
1/2 tsp kosher salt
1/2 tsp black pepper
1 Tbsp cold unsalted butter

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).

Nutrition Facts : Calories 843 kcal, Carbohydrate 26 g, Protein 93 g, Fat 44 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 280 mg, Sodium 1985 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 10 g, ServingSize 1 serving

EASY CROCK POT TURKEY BREAST WITH FAIL PROOF GRAVY



Easy Crock Pot Turkey Breast With Fail Proof Gravy image

This is so simple and quick to do and you will have the most moist turkey breast to just slice and serve. The skin even browns in the crock pot. I like to make gravy and serve this as hot turkey sandwiches. This includes a simple tasty way to make the gravy.

Provided by Marie

Categories     Very Low Carbs

Time 7h10m

Yield 10 serving(s)

Number Of Ingredients 10

6 -7 lbs turkey breast, thawed, if frozen
1/2 cup chopped onion
1/2 cup chopped celery
salt
fresh coarse ground black pepper
1/2 cup chicken broth
gravy
turkey broth, from crock pot
2 (14 ounce) cans chicken broth
3 tablespoons flour

Steps:

  • Place onion and celery in cavity of turkey breast.
  • Sprinkle turkey with salt and pepper and place in 5 to 6 quart slow cooker.
  • Pour broth over turkey, cover and cook on low for 7 to 8 hours.
  • Remove turkey to serving platter, cover with foil to keep warm while making gravy.
  • Place liquid in saucepan after straining out veggies, and add 1 to 2 cans chicken broth- depending on how much gravy you want to make.
  • In a covered jar, shake together the flour mixed with about 1/2 to 1 cup of water until smooth- or you can whisk it in a bowl.
  • When liquid comes to a boil, slowly stir in flour mixture, adding just enough to thicken it to your liking.
  • Cook until it bubbles and thickens, stirring often.

Nutrition Facts : Calories 455.4, Fat 19.7, SaturatedFat 5.4, Cholesterol 176.9, Sodium 463.6, Carbohydrate 3.1, Fiber 0.3, Sugar 0.7, Protein 61.9

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From rantsfrommycrazykitchen.com


SLOW-COOKER TURKEY BREAST WITH GRAVY RECIPE: HOW TO MAKE IT
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.
From stage.tasteofhome.com


SLOW COOKER TURKEY & GRAVY (ONLY 3 INGREDIENTS) - PLAIN CHICKEN
2020-11-04 Place turkey in the slow cooker and season with salt and pepper, if desired. Whisk together soup, gravy mix, and water (if using). Pour over turkey. Cover crock-pot and cook on LOW for 4-6 hours. Before serving break the turkey tenderloins into bite-sized pieces.
From plainchicken.com


EASY SLOW COOKER TURKEY BREAST WITH GRAVY - NO PLATE LIKE HOME
2018-11-02 Slow Cooker Turkey Instructions: First, pour water in an 8 qt oval slow cooker. Then, remove turkey neck or bag from chest cavity. Add whole, peeled onion into the chest cavity. Place the turkey breast on its side (as it will fit better in the slow cooker with the lid on it.)
From noplatelikehome.com


EASY SLOW COOKER TURKEY BREAST WITH GRAVY - ZONA COOKS
2022-06-12 Turn the crock pot to high heat. Add the butter to the broth in the crock pot, stir until melted. Whisk together the cornstarch with the water until a smooth slurry forms, and then whisk into the turkey drippings inside the crock pot. Simmer for about 15 minutes or until thickened, whisking occasionally.
From zonacooks.com


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