- 1 1/2 tbsp 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
- 4-5 lb whole bone-in turkey breast, skin on, trimmed of fat
- salt and pepper
Well… that was a nice blog vacation. I haven’t posted in a month! That doesn’t mean I haven’t been cooking, it just means I needed a little break. Who wants to sit at a computer during the summer while it is beautiful outside? Not me, I’d rather be spending my time elsewhere. We have really been having a nice summer, I hope all you are as well. My little guy just turned 4 a few days ago. Ugh, that is slightly depressing. Only because of how fast time goes. We celebrated his Birthday over the weekend with a little party with family. AND last week, Travis and I celebrated our 7 year wedding anniversary. June is a month to celebrate and we sure have been!! K, now on to recipes…
WHY WHY WHY haven’t I made this before?! I love turkey at Thanksgiving. I love turkey sandwiches. SO what’s my problem!? I saw this on another blog and gave it a try. I will now be making turkey on days other than Thanksgiving.
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 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 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. Makes 2 1/2 cups of gravy.
Source: Skinny Taste.com