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Crock Pot Turkey and Gravy

Tender turkey breast and delicious gravy cooked in a crock pot!
Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Author Holly


  • 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
  • 6-7 pound bone-in skin-on turkey breast
  • 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 9x13 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!


This recipe requires a large 7 to 8 quart crock pot.