Description
This Crock Pot Turkey and Gravy recipe is a comforting and easy slow-cooked meal featuring tender turkey breast cooked with aromatic vegetables and herbs. The dish is finished with a rich homemade gravy made from the flavorful cooking juices, perfect for a satisfying dinner any day of the week.
Ingredients
Scale
Turkey and Vegetables
- 2 pounds turkey breast, boneless and skinless
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
Gravy
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Prepare the Vegetables: Place the chopped onion, sliced carrots, and sliced celery in the bottom of the crock pot to create a flavorful bed for the turkey.
- Season the Turkey: Rub the turkey breast with olive oil, then season evenly with salt, black pepper, dried thyme, and dried rosemary.
- Assemble in Crock Pot: Place the seasoned turkey breast on top of the vegetables in the crock pot. Add the minced garlic and pour the low-sodium chicken broth over the turkey and vegetables.
- Cook the Turkey: Cover the crock pot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the turkey is fully cooked through and tender.
- Rest and Slice: Remove the turkey from the crock pot and let it rest for a few minutes. Then slice the turkey against the grain for maximum juiciness.
- Make the Gravy: Strain the cooking liquid from the crock pot into a saucepan and bring it to a gentle simmer. In a small bowl, whisk together the cornstarch and cold water until smooth, then gradually add this mixture to the simmering liquid while stirring constantly. Cook until the gravy thickens to your liking.
- Serve: Plate the sliced turkey and spoon the homemade gravy over the top for a delicious and hearty meal.
Notes
- For extra flavor, add a splash of white wine to the broth before cooking.
- Stir in fresh parsley into the gravy for a fresh herbaceous finish.
- Leftover turkey and gravy can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
