Moist Turkey Breast with White Wine Gravy
I modified a favorite dish for slow-cooker ease. It’s moist and tender each time and perfectly complemented by the white wine gravy. I prefer to make it with regular wine, not cooking wine.
—TINA MACKISSOCK MANCHESTER, NH
PREP: 20 MIN. • COOK: 6 HOURS • MAKES: 8 SERVINGS
1 cup white wine
1 medium apple, chopped
1/2 cup sliced fennel bulb
1/3 cup chopped celery
1/3 cup chopped carrot
3 garlic cloves, minced
1 teaspoon ground mustard
1 bay leaf
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
1 package (3 pounds) frozen boneless turkey roast with gravy, thawed
2 tablespoons plus 1 1/2 teaspoons cornstarch
1/2 cup half-and-half cream
1. In a 6-qt. slow cooker, combine the wine, apple, fennel, celery, carrot, garlic, mustard and bay leaf. In a small bowl, combine the rosemary, thyme, sage and pepper; rub over turkey. (Discard gravy packet or save for another use.) Add turkey to slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.
2. Remove meat to a serving platter and keep warm. Strain drippings into a measuring cup to measure 1 cup. Skim fat. In a small saucepan, combine cornstarch and cream; stir until smooth. Gradually add drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.