Turkey Breast with White Wine Gravy recipe is a simple and tasty slow-cooker meal the entire family will love. Add broccoli or your favorite vegetable to make this turkey breast meal complete—and drizzle the White Wine Gravy on top!
1 cup low-sodium chicken broth
1/2 cup white wine
2 tablespoons lemon juice
3 cloves garlic, roughly chopped
1/2 teaspoon dried thyme
1 large onion, quartered
2 ribs celery, each cut into 4 pieces
1 large carrot, cut into 1-inch pieces
1 5 1/2-lb. bone-in turkey breast, skin removed
2 tablespoons unsalted butter, melted
3 tablespoons cornstarch
How to Make It
Stir broth, wine, lemon juice, garlic and thyme in slow cooker. Add vegetables. Rinse turkey in cold water; pat dry. Brush turkey with some of the butter; sprinkle with salt. Place turkey in cooker, meaty side up; drizzle with any remaining butter. Cover and cook on low until a thermometer inserted into center of breast reads 170ºF, 4 to 5 hours. Transfer to a cutting board and tent with foil. Let rest 15 minutes.
Strain cooking liquid into a pan. Remove 1/4 cup of liquid; whisk with cornstarch until smooth. Stir cornstarch mixture into pan. Bring to a boil, whisking; cook until thickened, 2 to 3 minutes. Season with salt. Slice turkey; serve with gravy.
The turkey breast was too big for my crockpot. I had to put a weight on the top to keep is shut tight. I tried not to use too much liquid and I cooked it longer than 5 hours. The vegetables were not done in 5 hours. So, I turned the temperature up to high for a while and kept on cooking. The gravy is great. It was just a little to thin, so I added more mix (corn starch and gravy mixed) and boiled a little longer. Even though I added extra thickener, the flavor was still excellent and it wasn't too thick. After everything, it was delilcious. I mopped up the gravy with some King's Hawaiian Bread and served it with sauteed green beans and warm chocolate pudding for desert.