Recipe Of The Week 11/17: Slow Cooker Turkey Breast With Gravy

Yields 10 Servings

Ingredients:

• 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

Directions:

• 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.

Meal Plan Check Boxes:

3 Proteins
1 Fat

Nutritional Facts: 4 oz breast, 1/4 cup gravy, Calories: 167 kcal, Carbohydrates: 8 g, Protein: 25 g, Fat: 5 g

Adapted From: https://www.skinnytaste.com/crock-pot-turkey-breast-with-gravy/