No need to check your calendar. I know it’s not November, but I couldn’t wait until next fall to share this turkey recipe with you. I for one, think turkey should be enjoyed year round, instead of once or twice a year, and one of my favorite ways to make it is in a crockpot.
I had never had turkey made in a crockpot until a few years ago, when my grandmother-in-law made it for Thanksgiving. It was the most tender, juicy, fall-off-the-bone turkey that I’ve ever had. Plus, it doesn’t take up precious space in the oven, which leaves more room for important things like rolls and stuffing. Genius.
When I came across this recipe for crockpot turkey, I knew I had to try it. By going through the additional step of sautéing some celery and onions at the beginning, you’re left you some flavorful stock at the end, which makes a ridiculously easy gravy. Seriously, all you have to is strain whats left at the bottom of the crockpot, then heat it until its thickened, and you’re left with brown, flavorful gravy.
Ideally, you’ll need an oval crockpot in order to fit a turkey breast. If you can’t get the lid to fit tightly, just cover the crockpot with foil – I promise, it will work fine. Also, be careful when adding additional salt. I always use low-sodium chicken broth, but even so, it can be salty. I like to add salt and pepper at the end after my gravy and turkey is cooked, to ensure it doesn’t get too salty.
- 3 tablespoons butter
- 1 medium onion, coarsely chopped
- 1 large carrot, peeled and coarsely chopped
- 1 stalk celery, coarsely chopped
- 4 cloves garlic, finely minced
- ⅓ cup all-purpose flour
- 2½ cups no-salt added or low-sodium chicken broth
- ½ cup water
- 2 sprigs fresh thyme or ½ tablespoon dried
- 2 bay leaves
- 6-8 pound bone-in skin-on turkey breast
- Salt and pepper
- In a large, nonstick skillet melt the butter over medium heat. Add the onion, carrot, celery and garlic and cook for 8-10 minutes, until the onion is translucent and the vegetables are lightly browned.
- Stir in the flour and cook for 2-3 minutes until the flour coating the veggies turns golden brown. Stir in 1 cup of the broth, smoothing out any lumps that develop as it cooks. Stir in the remaining broth and water. Add the thyme and bay leaves.
- Pour the mixture into the slow cooker. Season the turkey breast all over with salt and pepper, then place the turkey in the slow cooker, breast side down. Cover and cook on low for 5-7 hours until the internal temperature of the turkey breast reaches 165 degrees. (If your lid won't find, just cover the top of the slow cooker with foil.)
- Carefully transfer the turkey breast to a cutting board (or 9X13-inch pan to catch any juices), tent with foil and let rest while preparing the gravy.
- Strain the liquid in the slow cooker into a saucepan. Let it settle for 5 minutes or so and then skim the fat from the surface. Bring the gravy to a simmer and cook for 15 minutes, stirring often, until it is slightly thickened. It won't be as thick as traditional gravy but will be silky and slightly thick. If you'd like it thicker, simply whisk together a slurry of cornstarch and cold 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 the gravy with any additional salt and pepper, if needed.
- Carve the turkey and serve with the warm gravy.
Source: Mel’s Kitchen Cafe