Moist Turkey Breast with White Wine Gravy


Moist Turkey Breast with White Wine Gravy

Prep Time: 20 Mins Cooking Time: 5 Hours 40 Mins Total Time: 6 Hours


  • 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.