Recipe Finder

The Washington Post

Turkey Breast and Gravy

Turkey Breast and Gravy 6.000

Joe Keller/Keller + Keller

Book Report Mar 16, 2011

This cooking technique may put turkey breast into your weekly cooking rotation. There's no crisp browned skin, but you will have a lump-free gravy after the slow cooker braising liquid is skimmed, strained and thickened on the stovetop.

You'll need a 6-quart slow cooker for this recipe.

Make Ahead: This recipe makes about 4 cups of gravy, so you'll probably have some left over.


Servings: 6 - 8

Yield: (and about 4 cups of gravy)

Ingredients
  • 3 tablespoons unsalted butter
  • 1 medium onion, coarsely chopped
  • 1 medium carrot, coarsely chopped
  • 1 rib celery, coarsely chopped
  • 6 cloves garlic, crushed
  • 1/3 cup flour
  • 2 cups no-salt-added chicken broth
  • 1 cup water
  • 1/2 cup dry white wine
  • 2 sprigs thyme
  • 2 bay leaves
  • One 6- to 7-pound whole, bone-in, skin-on turkey breast
  • Salt
  • Freshly ground black pepper

Directions

Melt the butter in a large skillet over medium-high heat. Add the onion, carrot, celery and garlic; cook for 8 to 10 minutes, stirring occasionally, until the onion has softened and lightly browned.

Stir in the flour; cook for about 2 minutes, until the flour is coating the vegetables and turns golden brown; then stir in 1 cup of the broth, scraping up any browned bits and smoothing out any lumps. Transfer to the slow cooker, then stir in the remaining cup of broth, the water, wine, thyme sprigs and bay leaves.

Season the turkey breast all over with salt and pepper. Place skin side up in the slow cooker. Cover and cook on LOW for 5 to 7 hours, until the internal temperature of the turkey breast reaches 165 degrees on an instant-read thermometer. Turn off the slow cooker.

Transfer the turkey breast to a cutting board, tent loosely with aluminum foil and let rest for 20 minutes.

Let the braising liquid settle for 5 minutes, then skim the fat from the surface. Strain the liquid into a medium saucepan, discarding the solids. Cook over medium heat for about 15 minutes, stirring often, to form a slightly thickened gravy. Season with salt and pepper to taste. Transfer to a gravy boat.

Carve the turkey, discarding the skin. Serve with warm gravy.


Add it
Rate it

Recipe Source

From "Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes." (America's Test Kitchen, 2011).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (4)

Rate this recipe

Nutritional Facts

Calories per serving (based on 8, with 2 tablespoons of gravy per serving): 440


% Daily Values*

Total Fat: 14g 22%

Saturated Fat: 6g 30%

Cholesterol: 235mg 78%

Sodium: 280mg 12%

Total Carbohydrates: 0g 0%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 74g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read lifestyle
Show Comments