Slow Cooker Turkey Breast and Gravy

Ingredients

• 1 bone-in breast (2.3–2.7 kg; 5–6 pounds)turkey breast, skin removed
• 15 ml (1 tablespoon)olive oil
• 2.5 ml (½ teaspoon)garlic powder
• 5 ml (1 teaspoon)seasoned salt
• 5 ml (1 teaspoon)paprika
• 5 ml (1 teaspoon)Italian seasoning
• 2.5 ml (½ teaspoon)pepper
• 120 ml (½ cup)water
• 1 stalkcelery
• 1 wedge (¼ onion)onion
• 300 ml (1¼ cups)turkey drippings
• 120 ml (½ cup)cold water
• 32 g (4 tablespoons)plain flour

Instructions

1. 1

   Mix the seasonings

   Combine the garlic powder, seasoned salt, paprika, Italian seasoning and pepper in a small dish.

2. 2

   Season the turkey

   Rub the olive oil over the turkey breast, then sprinkle it all over with the spice mixture.

3. 3

   Load the cooker

   Put the turkey in the slow cooker with 120 ml water, the celery stalk and the onion wedge.

4. 4

   Cook and slice

   Cook on low for 5–6 hours, until tender. Remove the meat from the bone and slice it.

5. 5

   Make a slurry

   Whisk the 120 ml cold water and flour together in a glass or small bowl until smooth. Set aside; if needed, pour the mixture through a mesh strainer to remove lumps.

6. 6

   Simmer the drippings

   Discard the celery and onion. Strain the turkey drippings from the slow cooker into a saucepan and bring them to a low simmer over medium heat.

7. 7

   Thicken the gravy

   Slowly pour in the flour mixture while whisking. Keep cooking and stirring until the gravy reaches your preferred thickness. Add a little water if it becomes too thick or tastes too salty.

What is slow cooker turkey breast and gravy?

This is a home-style turkey dinner made with a bone-in breast cooked gently in a slow cooker, then served with gravy from the cooking juices. Turkey and gravy are familiar centrepieces of British and North American festive meals, though this smaller-format version works for an everyday dinner too.

The method keeps the meat in the cooker while the celery, onion and water flavour the drippings. A flour-and-water mixture thickens those juices into a straightforward gravy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 57g protein, 5g carbs, 10g fat.

Most of the protein comes from the turkey, while the flour contributes most of the gravy's carbohydrate and the olive oil adds fat. Serve a moderate amount of gravy with vegetables and a potato portion to make a balanced plate.

Why use a bone-in breast?

Bone-in turkey breast gives the cooker a substantial piece of meat that can be carved into slices once tender. Removing the skin as directed keeps it from becoming an unwanted soft layer during slow cooking.

Choose a breast that fits comfortably in your slow cooker, and check that the lid closes properly before starting.

Build flavour with the rub

Spice mix: garlic powder, seasoned salt, paprika, Italian seasoning and pepper give the turkey a savoury, herby coating. Mixing them together first helps distribute each seasoning evenly.

Oil: rubbing the olive oil over the meat helps the spices cling to its surface. It also contributes to the cooking juices that will later become gravy.

Cook until tender

Low and slow: cook the breast on low for 5–6 hours, following the recipe's timing. The method relies on tenderness as its cue; cooking time can vary with the size of the breast and the slow cooker.

Carving: once cooked, remove the meat from the bone and slice it. Cut across the grain where visible for slices that are easier to eat.

Get smooth gravy

Strain first: remove the celery and onion, then strain the drippings into a saucepan. This leaves a smoother base for the gravy.

Whisk steadily: mix the flour with cold water until there are no lumps before adding it to the simmering drippings. Pour it in gradually while whisking, and stop cooking once the gravy reaches the thickness you like.

Serving ideas

Serve the sliced turkey with the gravy alongside roast or mashed potatoes and vegetables such as carrots, peas or green beans. A crisp salad can add freshness to a richer plate.

Spoon the gravy over the turkey just before serving, or pass it at the table so everyone can choose how much they want.

Recipe notes & tips

• Check that the turkey breast fits in the slow cooker before seasoning it.
• Mix the seasonings thoroughly so each slice gets an even coating.
• Whisk the flour into cold water before adding it to the hot drippings.
• Pour the flour mixture in gradually so you can control the gravy's thickness.
• Add water a little at a time if the gravy becomes too thick or salty.

Variations

• Fresh herbs: add chopped sage or thyme to the seasoning mix for a more herbal flavour.
• Onion flavour: use a larger onion wedge in the cooker for a stronger savoury note.
• Peppery gravy: add a little extra pepper to the gravy as it simmers.
• Gluten-free gravy: use a suitable gluten-free flour blend in place of the plain flour.
• Thicker gravy: add the flour mixture gradually and simmer until it reaches the consistency you prefer.

Common mistakes to avoid

• Lumpy slurry: whisk the flour into cold water until smooth, and strain it if lumps remain.
• Adding the flour all at once: pour it in gradually while whisking to keep the gravy even.
• Skipping the straining: strain the drippings after discarding the celery and onion for smoother gravy.
• Over-thickening: stop cooking once the gravy reaches your preferred consistency, or loosen it with a little water.
• Cooking by time alone: check that the turkey is tender before removing it from the cooker.

How to store

Refrigerate leftover turkey and gravy in separate airtight containers for up to 3–4 days. Reheat until steaming hot, adding a little water to the gravy if it has thickened in the fridge.

Frequently asked questions