Christy’s Slow-Cooked Turkey Breast with Gravy

“You’ll never worry about dry turkey breast when you take a bite of this juicy, fall-apart-tender bird. I put it on first thing in the morning and go about getting my house ready for the big meal, no basting required.” – Christy Jordan

Slow-Cooked Turkey Breast with Gravy
Yield: approximately 6 servings
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  1. 1 (6- to 7-pound) bone-in skin-on turkey breast
  2. 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
  3. 1 teaspoon onion powder
  4. 1⁄2 teaspoon salt
  5. 1⁄2 teaspoon ground black pepper
  6. 1 tablespoon canola oil
  7. 1 cup chicken broth
  1. 1⁄4 cup all-purpose flour
  2. 1⁄2 teaspoon ground black pepper
  3. 2 cups reserved turkey drippings
  4. Salt to taste
  5. Fresh thyme
  1. For turkey: Using your fingers, gently loosen skin from turkey breast. In a small bowl, stir together thyme, onion powder, salt, and pepper. Rub mixture under skin.
  2. In a large skillet, heat canola oil over medium-high heat. Cook turkey until browned on both sides, approximately 2 minutes per side. Remove from heat.
  3. Place turkey in a 6-quart slow cooker. Add broth to skillet, stirring to loosen browned bits. Add broth mixture to slow cooker. Cover, and cook on low until tender, 5 to 6 hours.
  4. Remove turkey from slow cooker. Cut into slices; place on a serving platter. Cover with aluminum foil. Strain turkey drippings; reserve 2 cups.
  5. For gravy: In a medium saucepan, add flour and pepper. Whisk in 2 cups reserved turkey drippings. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium-low; simmer until thickened, approximately 2 minutes. Add salt to taste. Serve gravy with turkey. Decorate platter with thyme, if desired.
Taste of the South
Christy’s Tip: If you don’t have enough turkey drippings for the gravy, add enough broth to equal 2 cups.


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