Crock-pot Turkey Breast And Gravy

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 4 -6 lbs turkey breast
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt (or favorite seasoning, i used tony chachere's)
• 1 teaspoon italian seasoning
• 1/2 teaspoon black pepper
• 1 medium onion, cut in large chunks
• 3 large carrots, cut in chunks
• 1 stalk celery, sliced
• 1 cup turkey stock (chicken stock or broth works too)
• 3 tablespoons butter
• 3 tablespoons flour

Recipe

• 1 remove skin if desired, and brine turkey the night before. (i used a mixture of water and apple juice to total 1 gallon, with 1 cup kosher salt, 1 cup of brown sugar, peppercorns, rosemary, dried thyme, cloves, bay leaves, allspice, garlic and sliced onion--but use any brine you like).
• 2 rinse turkey thoroughly and pat dry.
• 3 rub with olive oil, followed by seasonings and spices.
• 4 place carrots, onion and celery in bottom of slow cooker.
• 5 place turkey on top of vegetables.
• 6 add enough stock to cover vegetables.
• 7 cook on high 1 hour, and low until done, 3-6 hours depending on your slow cooker (mine cooks fast and too hot) and size of turkey (mine was 5 lbs). i checked the temperature after 3 1/2 hours and it was done at 165 degrees, but i kept it on warm until dinner since it was done much earlier than i expected.
• 8 remove turkey and let rest while you make gravy.
• 9 to make gravy, measure 2 cups of broth from the slow cooker. even though you only added about a cup or so of stock, the turkey and veg. make more juice. careful, it's hot! i turned off my cooker about a half hour earlier so it wouldn't be as scalding.
• 10 melt butter over med. heat and whisk in flour for 2-3 minute to make a blonde roux.
• 11 slowly add stock while constantly stirring until desired consistency reached. season with salt and pepper to taste, but taste it first because mine needed no salt.