Turkey and Gravy
By barnetag
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Ingredients
- 1 1/2 Tbsp. Unsalted Butter or Olive Oil
- 1 Medium Onion - Chopped
- 1 Medium Carrot - Peeled and Chopped
- 1 Medium Celery Rib - Chopped
- 6 Garlic Cloves - Peeled and Crushed
- 1/3 cup Flour
- 2 cups Chicken Broth
- 1 cup Water
- 1/4 cup Dry White Wine
- 2 Tbsp. Fresh Sage
- 2 Bay Leaves
- 4-5 lb. Whole Turkey Breast
- Salt & Pepper
Details
Servings 10
Level of difficulty Average
Preparation time 25mins
Cost Average budget
Preparation
Step 1
Melt butter in a 12-inch skillet over medium-high heat. Add onion, carrot, celery and garlic and cook until onion is soft, 8-10 minutes. Stir in flour and cook until golden, about 2 minutes. Stir in 1 cup broth and scrape up any browned its and smooth out any lumps; transfer to crock pot.
Step 2
Stir in remaining broth, water, wine, sage and bay leaves into crock pot. Season turkey with salt & pepper, place skin side up in crock pot, cover and cook 5-7 hours on low or until turkey is cooked through.
Step 3
Transfer turkey to a cutting board, tent loosely with foil and let rest 20 minutes. Let braising liquid settle 5 minutes, then remove fat from the surface. Strain the liquid into saucepan, discard celery and bay leaves, and simmer until thickened, about 15 minutes. Season with salt & pepper to taste.
Step 4
Discard the skin and carve the turkey.
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