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Slow Cooker Turkey Breast And Gravy

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Slow Cooker Turkey Breast And Gravy
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Makes: 6 servings adjust
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.

NOTE: Make sure to use salt-free products when specified otherwise the gravy will be too salty! If you can only find low-sodium stock, be really careful with how much salt you put on the turkey. No more than 1/2-3/4 teaspoon. You can add more in the end but, cannot take away!

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



  • 3 tablespoons Unsalted Butter
  • 1 medium Onion, coarsely chopped
  • 1 medium Carrot, coarsely chopped
  • 1 Celery Rib, coarsely chopped

Step 1

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


  • 6 cloves Garlic, pressed

Step 2

Add garlic to pan and saute until fragrant.


  • 13 cup Flour

Step 3

Stir in the flour; cook for about 2 minutes, until the flour is coating the vegetables and turns golden brown.


  • 2 cups No-Salt-Added Chicken Stock
  • 1 cup Water
  • 12 cup Dry White Wine
  • 2 Bay Leaves
  • 2 sprigs Fresh Thyme, or 2 tbsp chopped fresh sage

Step 4

Stir in 1 cup of the chicken stock, scraping up any browned bits and smoothing out any lumps. Transfer vegetables to the slow cooker then stir in the remaining 1 cup of stock, the water, wine, thyme sprigs (or chopped sage) and bay leaves.


  • 7 pounds Turkey Breast, whole, bone-in, skin-on
  • Salt and Pepper, to taste

Step 5

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.

Step 6

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


  • 1 tablespoon Cornstarch, optional
  • 2 tablespoons Water, optional

Step 7

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. The gravy won't be as thick as a traditional gravy but will be silky and slightly thick. If you prefer a thicker gravy, whisk together a slurry of cornstarch and water (a tablespoon or so of cornstarch in a couple tablespoons of water) and stir the slurry into the gravy, simmering for 2-3 minutes. Season with salt and pepper to taste. Transfer to a gravy boat.

Step 8

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