Believe it or not, I made Thanksgiving turkey in a slow cooker. Yes, a slow cooker.
This is by far the easiest way to make Thanksgiving turkey. For Friendsgiving, I wanted a simple and foolproof turkey that required little active cooking time, and this recipe was just perfect.
For this recipe, you need a LARGE slow cooker. Mine is on the smaller side, and it was a little tricky fitting in the turkey breasts.
Also, don't worry if you cannot find one whole turkey breast that weights 6-7 pounds, as this recipe calls for. I ended up using two turkey breasts and it turned out great.
Easy Turkey and Gravy
Recipe from America's Test Kitchen
Serves 6-8 people
3 tablespoon unsalted butter
1 onion, chopped medium
1 carrot, peeled and chopped medium
1 celery rib, chopped medium
6 garlic cloves, peeled and crushed
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup water
1/2 cup dry white wine
2 sprigs fresh thyme
2 bay leaves
1 (6- to 7-pound) whole, bone-in, skin-on turkey breast, trimmed
Salt and pepper
Melt butter in 12-inch skillet over medium-high heat. Add onion, carrot, celery, and garlic and cook until onion is softened and lightly browned, 8 to 10 minutes. Stir in flour and cook until golden brown, about 2 minutes.
Stir in 1 cup broth, scraping up any browned bits and smoothing out any lumps. Transfer to slow cooker.
Stir remaining cup broth, water, wine, thyme, and bay leaves into the slow cooker. Season turkey with salt and pepper and place, skin side up, into slow cooker.
Cover and cook until turkey reaches 165 degrees on instant-read thermometer, about 5-7 hours on low.
Transfer turkey to cutting board, tent loosely with aluminum foil, and let rest for 20 minutes.
Let braising liquid settle for 5 minutes, then remove fat from the surface. Strain braising liquid into saucepan, discarding solids, and simmer until thickened, about 15 minutes. Season with salt and pepper to taste.
Carve turkey and serve with gravy!
3 tablespoon unsalted butter
1 onion, chopped medium
1 carrot, peeled and chopped medium
1 celery rib, chopped medium
6 garlic cloves, peeled and crushed
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup water
1/2 cup dry white wine
2 sprigs fresh thyme
2 bay leaves
1 (6- to 7-pound) whole, bone-in, skin-on turkey breast, trimmed
Salt and pepper
Melt butter in 12-inch skillet over medium-high heat. Add onion, carrot, celery, and garlic and cook until onion is softened and lightly browned, 8 to 10 minutes. Stir in flour and cook until golden brown, about 2 minutes.
Stir in 1 cup broth, scraping up any browned bits and smoothing out any lumps. Transfer to slow cooker.
Stir remaining cup broth, water, wine, thyme, and bay leaves into the slow cooker. Season turkey with salt and pepper and place, skin side up, into slow cooker.
Cover and cook until turkey reaches 165 degrees on instant-read thermometer, about 5-7 hours on low.
Transfer turkey to cutting board, tent loosely with aluminum foil, and let rest for 20 minutes.
Let braising liquid settle for 5 minutes, then remove fat from the surface. Strain braising liquid into saucepan, discarding solids, and simmer until thickened, about 15 minutes. Season with salt and pepper to taste.
Carve turkey and serve with gravy!
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