Better-than-Thanksgiving Slow Cooker Turkey Breast with Gravy

Throw the onion slices and cloves of garlic into the slow cooker first. Put the turkey on top, skin side up. Liberally salt and pepper it and add the bay leaves and any dried herbs you plan to use. Pour the wine on top and top it with the lid. I usually put this together at lunchtime (11:30 or noon) and it is fully cooked and ready by dinnertime (6 PM), with the setting on low. So about 6 to 6 1/2 hours on low should do it.

When you are ready to eat, remove the skin from the turkey. Leave the turkey in the liquid but use tongs to remove the onions and garlic.

If you want to make a lot of gravy, add all of the liquid from the slow cooker into a large skillet and leave the turkey in the slow cooker with the lid on. Turn the burner on medium-high so that the liquid comes to a simmer.

While the liquid simmers, mix the butter with the cornstarch or flour (depending on how thick you like your gravy you can increase amounts of each of these by about 1/2) in a small bowl until it comes together into a smooth paste. I use a fork to do this. The reason to mix these two before adding them is that it keeps the gravy from getting lumpy.

Add the butter paste into the simmering liquid and whisk vigorously. Add chicken stock until the consistency is what you prefer. Simmer to reduce for about five minutes. Taste for seasonings. If the gravy needs “something,” add grated Parmesan cheese. It works every time!

Slice turkey against the grain and serve with a little gravy on top to keep it moist.