Slow Cooker Turkey and Gravy
For more servings, increase the size of the turkey breast; if necessary, increase the cooking time so it reaches an internal temperature of 170°F. If you donʼt have instant flour on hand, you can instead strain the turkey broth into a bowl or large measuring cup. Melt 1⁄4 cup butter in a large nonstick skillet and whisk 1⁄4 cup all-purpose flour into the butter. Slowly whisk the broth into the resulting butter-flour roux; bring to a boil, stirring constantly, and cook until thickened.
Serves: 8Hands-on: 30 minutesTotal: 8 hours 30 minutesDifficulty: Easy
- 1 3⁄4 cups turkey or chicken broth
- 2 stalks celery, cut in half
- 1 large carrot, peeled and cut in 4 pieces
- 1 medium onion, peeled and quartered
- 1 boneless turkey breast (3 lbs.)
- 1 tsp. Mrs. Dash Seasoning Blend
- 1⁄4 cup (Wondra) instant flour
- 2 Tbsp. sherry or Madeira wine
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- Add the broth to the slow cooker. Add the celery, carrot, and onion to the slow cooker. Nestle the turkey breast on top of the vegetables, and sprinkle the seasoning blend over it. Cover and cook on low for 8 hours.
- Remove the turkey breast to a serving platter; cover and keep warm.
- Strain the pan juices through a cheesecloth-lined colander set over a large nonstick skillet, squeezing the vegetables in the cheesecloth to release the juices.
- Transfer 1⁄4 cup of the broth to a bowl and mix it together with the Madeira and instant flour; stir until the flour is dissolved. Bring the broth to a boil over medium-high heat. Whisk the flour mixture into the broth, stirring constantly until the gravy is thickened and coats the back of a spoon. Add salt and pepper. Slice the turkey and pour the gravy over the top of the slices, or serve the gravy on the side.