Ingredients

The following ingredients have 6 Servings
  • 2 lbs boneless, skinless turkey tenderloins
  • 1 sweet onion
  • 1/4 fresh lemon
  • 1 sprig fresh thyme
  • 1 can (26 oz) turkey broth (or sub chicken broth)
  • 4 tbs unsalted butter
  • 1/4 cup all-purpose flour
  • salt
  • garlic bread or thick Texas-style toast
  • mashed potatoes

Instruction

  • Peel and slice the onion. Place the onion slices, 1/4 lemon and thyme in the bottom of a 6-quart slow cooker.
  • Place the turkey tenderloins on top of the onion, lemon and thyme. Top with the canned turkey broth (or chicken broth if you can't find turkey broth). Season with about 1/2 teaspoon of salt.
  • Cook the turkey on HIGH for 4 - 5 hours or on LOW for 6 - 7 hours.
  • Remove the turkey and slice. Drain the broth to remove the onion, lemon and thyme.
  • Place the turkey back into the slow cooker set on warm. Cover with about 1/2 cup of the drained broth. Cover with lid of slow cooker until ready to serve.
  • Place a sauce pan on medium-high heat. Melt the butter in the pan and whisk in the flour until smooth. Cook for about one minute.
  • Slowly whisk in the remaining broth to the butter and flour mixture. Bring to a low boil then reduce heat to simmer. Cook, stirring often, until the gravy has thickened. Season the gravy to taste with salt.
  • For the hot shots - place garlic bread or Texas toast on a plate. Top with some of the sliced turkey. Top with mashed potatoes and gravy. Serve immediately.