Slow Cooker Turkey Breast and Gravy

A thawed turkey breast cooks gently with onion, sage, and broth until tender, while the flavorful cooking juices become a smooth homemade gravy.

Prep: 20 min · Cook: 300 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 3.5 pounds boneless turkey breast
• 1 medium yellow onion
• 2 cups low-sodium chicken or turkey broth
• 4 tablespoons unsalted butter
• 6 leaves fresh sage leaves
• 4 tablespoons all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon black pepper

Cooking instructions

1. Pat the turkey breast dry. Season all over with the salt and pepper. Slice the onion and place it in the bottom of a 6-quart slow cooker with the sage leaves and 1 cup of the broth. Set the turkey on top. (about 10 min)
2. Cover and cook on LOW until the thickest part of the turkey reaches 165°F on an instant-read thermometer, about 5 to 6 hours. Begin checking at 5 hours; avoid relying only on the cooking time. (about 300 min) — LOW
3. Transfer the turkey to a cutting board, tent loosely with foil, and rest for 15 minutes. Strain the cooking liquid into a measuring cup, discarding the onion and sage. Skim off excess fat if needed, and add enough broth to make 2 cups of liquid. (about 15 min)
4. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, until lightly golden and smooth. (about 2 min) — Medium
5. Gradually whisk in the reserved cooking liquid. Simmer, whisking often, for 4 to 6 minutes, until the gravy thickens enough to coat a spoon. Taste and adjust salt and pepper. (about 6 min) — Medium
6. Slice the rested turkey against the grain and serve hot with the gravy. (about 2 min)