Ingredients

The following ingredients have 9 Servings
  • 5 1/2 lb Turkey Breast
  • 1/2 cup White Cooking Wine
  • 1 cup Chicken Broth
  • 3 cloves Garlic
  • 1/2 large Sweet Onion chopped into large pieces
  • 1 Honey Crisp Apple cored and chopped into large pieces
  • 3 Celery Stalks chopped into large pieces
  • 15-20 fresh Sage Leaves
  • 3-6 Tbs Cornstarch
  • Plus 2 cups of broth from the Slow Cooker after the Turkey is fully cooked

Instruction

  • In 6 Qt Slow Cooker add in White Wine and Chicken Broth.
  • Rinse Turkey and add it to Crockpot breast side down (if it’s too large you can lay it on its side).
  • Stuff the inside of the breast with Garlic, Onion, Apple, Celery, and Sage.
  • Whatever is left that you can’t stuff in just add it to the bottom or sides of the Slow Cooker.
  • Cover, heat on low 7-8 hours.
  • Turkey is fully cooked when internal temperature is at 165 F.
  • Remove Turkey from Crockpot and set aside for carving.
  • Strain about 2 cups of the liquid from the Crockpot into a medium saucepan.
  • Let cool for about 5 minutes.
  • Stir in Cornstarch starting with 3 Tbs and whisk until smooth.
  • Heat over med-high heat until gravy thickens.
  • Add more Cornstarch for a thicker gravy.
  • Whisk 2-3 minutes until desired thickness.
  • Pour into gravy dish and serve over Turkey.
  • Enjoy!