Easy Slow Cooker Turkey Breast with No-Fuss Gravy | Moist & Flavorful

Introduction

Oh, the holidays! Or maybe it’s just a Tuesday and you’re craving something comforting and delicious without all the fuss. I remember those days, staring into the kitchen, feeling overwhelmed by the thought of a whole turkey and all the sides. But then I discovered the magic of the slow cooker, and specifically, this Slow Cooker Turkey Breast with No-Fuss Gravy. It’s a game-changer, my friends! This recipe is so simple, so forgiving, and the result is a wonderfully moist turkey with a rich, savory gravy that’ll have everyone asking for seconds. Get ready to impress yourself and everyone around your table with minimal effort!

Why You’ll Love This Recipe

• Fast Prep: Seriously, it takes just a few minutes to get everything into the slow cooker.
• Easy to Make: Forget basting and oven-watching. Your slow cooker does all the heavy lifting.
• Perfect for Gifting (or Sharing): Make it for a neighbor, a friend recovering from surgery, or a busy family. It’s a thoughtful gesture.
• Crowd-Pleasing Flavor: The tender turkey and savory gravy are a hit with everyone, from picky eaters to gourmet foodies.
• One-Pot Wonder: Most of the magic happens in the slow cooker, meaning fewer dishes to wash!

Ingredients

Let’s gather our goodies! You probably have most of these in your pantry already:

• 3 tablespoons salted butter: For that initial sauté and to add a little richness to our veggie base.
• 1 medium onion, coarsely chopped: The backbone of flavor, adding sweetness as it softens.
• 1 large carrot, peeled and coarsely chopped: More sweetness and a touch of earthy goodness.
• 1 stalk celery, coarsely chopped: Brings that classic aromatic flavor profile we all love.
• 4 cloves garlic, finely minced: Because is anything ever better without garlic? I think not!
• ⅓ cup all-purpose flour: This is our thickening agent for the luscious gravy.
• 2 ½ cups no-salt added or low-sodium chicken broth: The liquid base for our slow cooker journey. Using low-sodium gives you control over the saltiness.
• ½ cup water: Just a little extra liquid to ensure everything cooks beautifully.
• 2 sprigs fresh thyme or ½ tablespoon dried thyme: Thyme is such a classic pairing with poultry. Use fresh if you have it, dried if you don’t!
• 2 bay leaves: These little guys add a subtle, aromatic depth that makes a big difference.
• 5 to 8 pound bone-in or boneless turkey breast: The star of the show! Either works wonderfully.
• Salt and pepper: To season our turkey and gravy perfectly.

How to Make It

Alright, let’s get cooking! It’s going to be so easy, you’ll wonder why you haven’t made turkey this way before.

1. Sauté the Aromatics: Grab a skillet and melt the butter over medium heat. Toss in your chopped onion, carrot, and celery. Let them soften up for about 5 minutes, stirring occasionally. Then, add your minced garlic and cook for just 1 more minute until it’s fragrant. We’re building flavor here, folks!
2. Make the Gravy Base: Sprinkle the flour over the softened vegetables and give it a good stir. Cook for another minute, letting the flour toast slightly. This helps get rid of any raw flour taste.
3. Whisk it Smooth: Slowly pour in the chicken broth and water, whisking as you go. Keep whisking until everything is nice and smooth. Bring this mixture to a gentle simmer, stirring constantly. It should start to thicken up a bit.
4. Into the Slow Cooker: Place your turkey breast right into your slow cooker. It might look a little snug, but that’s okay! Pour that beautiful sautéed vegetable and broth mixture all over the turkey.
5. Add the Herbs: Tuck in your sprigs of thyme and the bay leaves. These are going to infuse so much wonderful flavor into the turkey as it cooks.
6. Season Generously: Now, give your turkey a good sprinkle of salt and pepper. Don’t be shy! This is key for a flavorful final dish.
7. Cook to Perfection: Cover your slow cooker and let it work its magic. You can cook it on Low for 6-8 hours, or on High for 3-4 hours. The turkey is ready when it’s cooked through and super tender. I usually go for the low and slow option for the most tender results, but life happens, and the high setting is great too!
8. Resting is Best: Carefully remove the turkey from the slow cooker and place it on a cutting board. Let it rest for at least 10-15 minutes before carving. This is super important for keeping your turkey juicy!
9. Gravy Time!: Now for the best part – the gravy! Remove the thyme sprigs and bay leaves from the slow cooker juices. If you like your gravy a little thicker, now’s your chance! Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir this into the slow cooker juices, then gently simmer until your gravy reaches your desired thickness. Taste and season with a little more salt and pepper if needed.

Substitutions & Additions

This recipe is wonderfully adaptable! Here are some ideas to make it your own:

• Herbs: Don’t have thyme? Rosemary or sage would be delicious too!
• Veggies: Feel free to add a parsnip or a leek along with the onion, carrot, and celery for an extra layer of flavor.
• Broth: If you don’t have chicken broth, turkey broth or even vegetable broth will work in a pinch.
• Spices: A pinch of poultry seasoning or a dash of paprika can add a nice touch.
• For a Richer Gravy: If you have them, a splash of white wine added to the sautéed vegetables before the flour can elevate the gravy even more.

Tips for Success

A few little secrets for making this recipe foolproof:

• Don’t Overcrowd: Make sure your slow cooker isn’t too full. The turkey breast should fit comfortably.
• Resting is Crucial: I can’t stress this enough! Letting the turkey rest allows the juices to redistribute, ensuring a moist result.
• Prep Ahead: You can chop your vegetables and measure out your broth the day before and store them in the fridge. Then, it’s just a matter of assembling in the morning!
• Thickening Gravy: If your gravy isn’t as thick as you like after the first attempt with the cornstarch slurry, you can always make another one or use a bit more. Just remember to stir it in gradually.

How to Store It

Leftovers are the best, right? Once cooled, store any leftover cooked turkey and gravy in airtight containers in the refrigerator for up to 3-4 days. The gravy can be reheated gently on the stovetop or in the microwave. The turkey can be reheated in the oven or microwave, perhaps with a little extra broth to keep it moist.

FAQs

Got questions? I’ve got answers!

Q: Can I use a frozen turkey breast?

A: It’s best to thaw your turkey breast completely before cooking it in the slow cooker for even cooking and food safety. Thawing in the refrigerator takes about 24 hours for every 5 pounds.

Q: How do I know when the turkey is done?

A: The most reliable way is to use a meat thermometer. Insert it into the thickest part of the turkey breast, avoiding the bone if using bone-in. It should register 165°F (74°C).

Q: What can I serve with this turkey?

A: Oh, so many things! Mashed potatoes, roasted vegetables, cranberry sauce, stuffing, or a simple green salad are all fantastic pairings.

Happy cooking! I hope you enjoy this incredibly easy and delicious Slow Cooker Turkey Breast with No-Fuss Gravy as much as I do!