Tender turkey breast slow cooks in a flavorful vegetable medley that results in the most divine Crock Pot Turkey and Gravy dinner! This recipe is a foolproof way to never have dry turkey again!
Friends, I have the most delicious and simple way to prepare a turkey dinner. This Crock Pot Turkey and Gravy is magical. Not only does is create the most incredibly moist and flavorful turkey, you’ll also have extra room in the oven for all the other yummy things you’ll be making on Thanksgiving!
In one’s life, there will come a time when they are in charge of making the Thanksgiving feast for their loved ones. Whether that be the whole entire feast, or a single dish, it happens.
There’s nothing worse than when you are in charge of the turkey and doubt starts to sink their way in. You begin to fear you may overcook the turkey making it tough and dry, and that no one will like the bird you’ve slaved over all day, resulting in thanksgiving being ruined.
Okay, I am joking, that would never happen, but regardless, no matter if you’ve been cooking for the big day for years or if this is your first time, it’s always nice to have a reliable and totally phenomenal turkey recipe on hand!
Especially one that simultaneously gives you a tasty gravy to slather over your turkey, mashed potatoes, and whatever else you feel could use it!
I know that in the grand scheme of things most people like to roast the biggest and most golden bird to wow your holiday guests with. But sometimes it’s the simpler, no-fuss things that take the win.
While this turkey may not produce that well known crispy golden-brown skin and the whole “this is the most glorious bird I’ve ever laid my eyes upon” presentation, it will definitely make everyone’s tastes buds and bellies happy, and to me, that’s all that matters.
MORE DELICIOUS SLOW COOKER RECIPES YOU MAY LIKE:
Crock Pot Turkey and Gravy
- 3 Tablespoons butter
- 1 small onion chopped
- 1 large carrot chopped
- 1 celery rib chopped
- 4 cloves garlic minced
- 1/3 cup all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 1/2 cup water
- 2 sprigs fresh thyme or 1/2 Tablespoon dried
- 2 bay leaves
- 6 to 7 pound bone-in, skin-on turkey breast (no more than 7 pounds or it won't fit in your slow cooker)
- salt and pepper
- In a large, nonstick skillet melt butter over medium-high heat. Add chopped onion, carrot, celery and garlic. Cook mixture until vegetables are tender and slightly browned. About 10 minutes.
- Stir in flour and cook 2 minutes or until flour is golden and coated over the veggies. Slowly whisk in the broth and water. Add thyme and bay leaves.
- Pour this mixture into your large ( 7 to 8 quart) crock pot.
- Season the turkey breast with salt and pepper. (Being careful not to over-salt. Use more pepper than salt) Place the turkey in the crock pot, breast side down.
- Cover and cook on low heat for 5 to 7 hours. Or on high heat 5 to 6 hours. (The internal temperature of the turkey breast should be 165 degrees.)
- Carefully transfer the turkey breast to a 9×13 inch baking pan. Tent with foil and let rest while you prepare the gravy.
- Strain liquid in the crock pot into a medium saucepan. Let it sit for 5 minutes, then skim any fat from the top surface. Bring gravy to a simmer and cook 15 minutes, stirring often, until slightly thickened. It won’t get extremely thick (this is more of a thinner gravy). You can add a slurry of cornstarch and water (1 Tablespoon cornstarch mixed with 1 1/2 Tablespoons water) to thicken it more if you’d like. Season gravy with salt and pepper, if needed.
- Carve the turkey and serve with gravy. Enjoy!