Crock Pot Turkey Breast And Gravy Recipes

SLOW COOKER TURKEY BREAST AND GRAVY

Steps:

• In a medium-sized bowl whisk together the gravy mix, can of soup, water, thyme, and pepper until smooth, pour into the slow cooker.
• Add the turkey breast into the gravy mixture.
• Cover and cook on LOW for 5-6 hours without opening the lid during the cooking time.
• Remove the turkey to a cutting board, allow to rest for 5 minutes.
• Slice the turkey.
• Stir the gravy and serve!

SLOW-COOKER TURKEY BREAST WITH GRAVY

Steps:

• Mix the first 5 ingredients in a small bowl. Place vegetables in a 6- or 7-qt. slow cooker; top with turkey. Rub turkey with seasoning mixture., Cook, covered, on low 5-6 hours or until a thermometer inserted in turkey reads at least 170°. Remove from slow cooker; let stand, covered, 15 minutes before slicing., Meanwhile, strain cooking juices into a small saucepan. Mix flour and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.

EASY CROCK POT TURKEY BREAST WITH FAIL PROOF GRAVY

Steps:

• Place onion and celery in cavity of turkey breast.
• Sprinkle turkey with salt and pepper and place in 5 to 6 quart slow cooker.
• Pour broth over turkey, cover and cook on low for 7 to 8 hours.
• Remove turkey to serving platter, cover with foil to keep warm while making gravy.
• Place liquid in saucepan after straining out veggies, and add 1 to 2 cans chicken broth- depending on how much gravy you want to make.
• In a covered jar, shake together the flour mixed with about 1/2 to 1 cup of water until smooth- or you can whisk it in a bowl.
• When liquid comes to a boil, slowly stir in flour mixture, adding just enough to thicken it to your liking.
• Cook until it bubbles and thickens, stirring often.

CROCK-POT TURKEY BREAST AND GRAVY

Steps:

• Remove skin if desired, and brine turkey the night before. (I used a mixture of water and apple juice to total 1 gallon, with 1 cup kosher salt, 1 cup of brown sugar, peppercorns, rosemary, dried thyme, cloves, bay leaves, allspice, garlic and sliced onion--but use any brine you like).
• Rinse turkey thoroughly and pat dry.
• Rub with olive oil, followed by seasonings and spices.
• Place carrots, onion and celery in bottom of slow cooker.
• Place turkey on top of vegetables.
• Add enough stock to cover vegetables.
• Cook on high 1 hour, and low until done, 3-6 hours depending on your slow cooker (mine cooks fast and too hot) and size of turkey (mine was 5 lbs). I checked the temperature after 3 1/2 hours and it was done at 165 degrees, but I kept it on warm until dinner since it was done much earlier than I expected.
• Remove turkey and let rest while you make gravy.
• To make gravy, measure 2 cups of broth from the slow cooker. Even though you only added about a cup or so of stock, the turkey and veg. make more juice. Careful, it's hot! I turned off my cooker about a half hour earlier so it wouldn't be as scalding.
• Melt butter over med. heat and whisk in flour for 2-3 minute to make a blonde roux.
• Slowly add stock while constantly stirring until desired consistency reached. Season with salt and pepper to taste, but taste it first because mine needed no salt.