Turkey Breast with White Wine Gravy

Ingredients

• 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
• Salt
• 3 tablespoons cornstarch

Preparation

1. 1. 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.
2. 2. 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.