Slow Cooker Turkey Gravy (Print Version)
Tender turkey breast gets cozy with herbs, citrus, and broth, then piled high with silky gravy after slow cooking.
# Ingredients:
→ Main Ingredients
01 -
4 fresh rosemary sprigs
02 -
4 sprigs of thyme, fresh
03 -
2 oranges, divided in quarters (swap in a lemon if you want)
04 -
Bone-in turkey breast, skin left on, 2.7–3.2 kg
→ Seasoning and Aromatics
05 -
0.5 teaspoon black pepper, freshly ground
06 -
Fine sea salt, 1–2 teaspoons, whatever suits your taste
07 -
1 tablespoon rosemary, chopped
08 -
1 tablespoon thyme, chopped
09 -
Olive oil, 1 tablespoon (15 ml)
→ Cooking Liquid
10 -
240 ml chicken broth, low-salt (swap for apple cider if you like)
# Steps:
01 -
Carve turkey breast into slices and pour some warm gravy over the top. Use the slow cooker drippings as a base, if you want.
02 -
Want a golden, crispy finish? Set turkey breast on a baking tray and broil for 3 to 5 minutes until the skin browns up. Throw a bit of foil over it when you're done.
03 -
Pull the turkey breast out of the slow cooker and lightly cover with foil. Let it sit about 20 minutes so it stays juicy.
04 -
Pop on the slow cooker's lid. Let it slow-cook on low for about 5 to 7 hours. Check if the thickest part hits 74°C with a probe thermometer.
05 -
After you've set the turkey breast on the aromatics, pour broth around it—try not to pour it right over the skin.
06 -
Coat turkey breast in olive oil. Sprinkle on your chopped herbs, salt, and pepper. Rub everything over the whole surface, making sure to work it into the skin.
07 -
Drop the quartered citrus and all the whole herb sprigs right into the bottom of the slow cooker, making sure they’re spread out.
08 -
Take the turkey breast out of its wrapping. Pat it dry really well using paper towels.
# Notes:
01 -
Go ahead and spice up your turkey breast the day before. Just wrap it up and keep it in the fridge so you're ahead of the game.
02 -
Store any leftovers in a sealed container in the fridge for up to 4 days, or pop them in the freezer and they'll be good for 2 months.
03 -
If your turkey breast is up to 3.2 kg, it’ll fit in a 6–7 litre oval slow cooker. Always double-check before you get started.
04 -
Those juices left behind in the slow cooker? They're awesome for making your own gravy from scratch.