Slow Cooker Turkey Breast and Gravy
This is a great way to enjoy the taste of Thanksgiving any time of year--and with ease. The few extra minutes required to sauté the veggies and strain the braising liquid will reward you with a delicious gravy that is truly foolproof.


  • 3 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 carrot, peeled and chopped
  • 1 celery rib, chopped
  • 4 garlic cloves, smashed
  • 1/3 cup all-purpose flour
  • 3 cups chicken stock or low-sodium broth, divided
  • 1/2 cup water
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 whole bone-in, skin-on turkey breast (mine was 5 1/2 pounds)
  • Kosher salt and pepper


  1. Heat olive oil in a large skillet over medium-high heat. Add the onion, carrot, celery, and garlic and cook until the veggies have softened and the onion is beginning to brown, about 8-10 minutes.
  2. Stir in the flour and cook for two minutes. Add one cup of broth, scraping up any brown bits and smoothing out any lumps.
  3. At this point, transfer the contents of the skillet to the slow cooker. If you have a slow cooker with a sauté option, this can all be done right in your cooker.
  4. Stir in the remaining broth, water, thyme and bay leaves. Add the the turkey, skin side up, and season with salt and pepper.
  5. Cover and cook on low until the internal temperature of the turkey reaches 165 degrees, or about 5 hours. If your turkey breast is larger, this may take a bit longer.
  6. Remove the turkey to a platter to rest for 15-20 minutes, tenting lightly with foil to keep warm.
  7. Strain the broth mixture into a saucepan, discarding the solids, and simmer until thickened, about 15 minutes. Season with salt and pepper, if needed.
  8. Carve turkey and serve with gravy.

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