Eating Deliciously: Slow Cooker Old-Fashioned Turkey Breast

I have to admit that I am not a fan of turkey. The worst is at Thanksgiving when everyone anxiously awaits the beloved main dish. Me, I pile my plate high with all the sides offered and often will indulge in a little extra dessert. At home I will occasionally cook turkey burgers or meatballs for my turkey loving husband but those times are few and far between. On a whim at the grocery store I picked up a boneless whole turkey breast figuring my husband could use the leftovers in sandwiches for lunch. After a little cookbook research I found this recipe for the slow cooker. I of course did not actually taste it but the turkey and gravy were a big hit with all those that did.

Slow Cooker Old-Fashioned Turkey Breast with Pan Gravy
recipe slightly adapted Not Your Mother's Slow Cooker Cookbook

2 cups chicken broth

2 ¼ cups water, divided

2 ribs celery, cut into large pieces

1 medium onion, cut into large pieces

2 tablespoons unsalted butter, cut into small pieces

1 teaspoon poultry seasoning

½ teaspoon chicken grill seasoning

½ teaspoon kosher salt

5 to 6 pound boneless whole turkey breast, rinsed and patted dry

¼ cup instant flour, such as Wondra

3 tablespoons dry sherry

Salt and freshly ground black pepper

Combine broth, 2 cups of water, celery, onion, butter and seasonings in the slow cooker. Add the turkey, skin side down, cover and cook on low for 8 hours. Turkey is done when an instant-read thermometer inserted into the center registers 170-180 degrees.

When turkey is done, transfer it to a platter, tent with aluminum foil, and let rest for 10 minutes before carving.

While the turkey rests, prepare the gravy. Strain the liquid left in the cooker through a fine mesh sieve; press to squeeze the juice from the vegetables and discard the vegetables. Skim the fat off the liquid with a spoon. Pour the liquid into a large skillet and bring to a boil over high heat.

In a small bowl, whisk together the flour, remaining ¼ cup water, and the dry sherry until the flour dissolves. Pour the sherry mixture into the hot broth, stirring constantly until the gravy is thick and bubbly. Season to taste with salt and pepper. Serve with the hot sliced turkey.