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Slow Cooker Turkey and Gravy

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Slow Cooker Turkey and Gravy

Course Dinner
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings 12 people
Calories 224kcal


  • 2 Tablespoons butter
  • 1 cup onion diced
  • 1 Tablespoon garlic minced
  • 1/3 cup all-purpose flour
  • 2 3/4 cups low-sodium chicken broth
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • 7 1/2 pound bone-in turkey breast thawed
  • Salt and pepper to taste
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water


  • Melt butter in a large skillet over medium-high heat. Add onion and sauté for 2-3 minutes, or until tender. Add garlic and cook for an additional minute.
  • Sprinkle flour on top and cook for 2 minutes then slowly stir in chicken broth. Season with thyme and bay leaves and stir to combine, then pour into slow cooker.
  • Season turkey breast with salt and pepper then place in the slow cooker, skin side up. Cover and cook on low for 5-7 hours or until turkey reaches an internal temperature of 165 degrees F.
  • After cooking, remove turkey from the slow cooker, place on a cutting board and cover with foil to keep warm. Let rest for 10 minutes.
  • While the turkey rests, make the gravy by straining the contents of the slow cooker into a saucepan over medium high heat. In a small bowl, whisk together cornstarch and water until combined then whisk into the saucepan. Bring to a boil, then reduce heat to low and let simmer until gravy reaches desired thickness.
  • Carve the turkey breast from the bone and serve with gravy.


1 serving: 3 ounces turkey + 2.8 ounces gravy
MFP: MFF Slow Cooker Turkey and Gravy
November 2021


Serving: 3ounces | Calories: 224kcal | Carbohydrates: 8.9g | Protein: 24.6g | Fat: 10g
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