SLOW COOKER TURKEY BREAST WITH GRAVY - SKINNYTASTE
Looking for an easy way to prepare turkey breast that doesn't require too much attention, this is it! Juicy turkey breast with a rich turkey gravy, all in your slow cooker.
Provided by Gina
Categories Dinner
Total Time 370 minutes
Prep Time 10 minutes
Cook Time 360 minutes
Yield 10
Number Of Ingredients 13
Steps:
- Melt butter in a 12-inch skillet over medium-high heat. Add onion, carrot, celery and garlic and cook until onion is soft, about 8 to 10 minutes.
- Stir in flour and cook until golden, about 2 minutes. Stir in 1 cup of broth and scrape up any browned bits and smooth out any lumps; transfer to slow cooker.
- Stir in remaining broth, water, wine, sage, and bay leaves into the slow cooker.
- Season turkey with salt and pepper, place skin side up in the slow cooker, cover and cook 5 to 7 hours on low, or until the turkey reaches 165 degrees with an instant-read thermometer
- Transfer turkey to a cutting board tent loosely with foil and let it rest 20 minutes.
- Let braising liquid settle for 5 minutes, then remove the fat from the surface using a large spoon or a gravy fat separator.
- Strain braising liquid into saucepan, discard celery, bay leaves and simmer until thickened, about 15 minutes. Season with salt and pepper to taste.
- Discard the skin and carve the turkey and serve with gravy.
Nutrition Facts : ServingSize 4 oz breast, 1/4 cup gravy, Calories 167 kcal, CarbohydrateContent 8 g, ProteinContent 25 g, FatContent 5 g, SaturatedFatContent 1 g, CholesterolContent 55 mg, SodiumContent 743 mg, FiberContent 1 g, SugarContent 0.3 g
TURKEY BREAST – INSTANT POT RECIPES
Provided by Kathleen Phillips
Prep Time 10 minutes
Cook Time 40 minutes
Yield 6 - 8 serving
Number Of Ingredients 9
Steps:
- If the turkey breast is frozen, let it thaw in refrigerator for 3 days in the wrapping it came in. Remove the gravy mix and giblets from the cavity, if any are present. Rinse the turkey breast and let it drain in a colander. Pat it dry with paper towels. Loosen the skin on top of the breast with your fingers and a knife but do not cut it off.
- Combine butter, herb seasoning, and salt in a small bowl. Using fingertips, spread about 2 tbsp of the mixture up under the skin and onto the turkey breast. Lay the skin over the mixture then spread the remaining mixture on top of the skin.
- Place the trivet in the Instant Pot pan and pour in the chicken broth.
- If the turkey breast has a cavity to place the onion and celery under the breast, place it there. If it is open, just place them in the Instant Pot pan and place the turkey breast, breast side up.
- Place lid on Instant Pot and set valve to “sealing”. Press “Pressure Cook” / "Manual" button, then -/+ button to 32 minutes on High Pressure. It will take about 12 to 20 minutes to come to pressure, cook 32 minutes, then when it beeps, let it release pressure naturally (don’t touch sealing valve) for 20 minutes. If it hasn’t release all the pressure, switch to “venting”. Carefully open the lid away from your face when floating valve drops.
- Preheat broiler. Remove the turkey with two large metal spatulas or spoons. Forks will release all the turkey juices! Place it on a foil-lined baking sheet and broil it 3 to 5 inches from the broiler for 3 to 5 minutes or just until skin in golden brown.
- Measure 2 cups of turkey drippings in the Instant Pot pan. Discard any remaining liquid, onion and celery (I actually save them for soup later). Combine 1 tbsp water and cornstarch in a custard dish then pour into turkey drippings. Turn Instant Pot “Saute” button on. Cook the gravy, stirring constantly about 8 minutes or until slightly thickened.
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