Turkey Breast with White Wine Gravy
1 c. chicken broth
1/2 c. white wine
2 tbsp. lemon juice
3 cloves garlic, roughly chopped
1/2 tsp. dried thyme
1 large onion, quartered
2 ribs celery, cut into 4 pieces
1 large carrot, cut into 1” pieces
5 1/2 lb. turkey breast, skinless
2 tbsp. butter, melted
3 tbsp. cornstarch
Stir broth, wine, lemon juice, garlic, and thyme in slow cooker. Add vegetables. Rinse turkey in cold water; pat dry. Brush turkey with some of the butter and sprinkle with salt. Place turkey in cooker, meaty side up; drizzle with any remaining butter. Cover and cook on LOW for 5 hours. Transfer to a cutting board and tent with foil. Let rest 15 minutes.
Strain cooking liquid into a pan. Remove 1/4 cup of liquid; whisk with cornstarch until smooth. Stir cornstarch mixture into pan. Bring to boil, whisking; cook until thickened, 2-3 minutes. Season with salt.
Slice turkey. Serve with gravy.
Makes: 8 servings
Prep Time: 20 minutes
Chill Time: n/a
Cook Time: 5 hours, 15 minutes