Ingredients

The following ingredients have 10 Servings
  • 1 1/2 tbsp unsalted butter or olive oil
  • 1 medium onion (chopped)
  • 1 carrot (peeled and chopped medium)
  • 1 celery rib (chopped medium)
  • 6 garlic cloves (peeled and crushed)
  • 1/3 cup flour
  • 2 cups low sodium chicken broth
  • 1 cup water
  • 1/4 cup dry white wine
  • 2 tbsp fresh sage
  • 2 bay leaves
  • 5 lb turkey breast (bone in, skin on (removed later), trimmed of fat)
  • salt and pepper

Instruction

  • 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.