CROCK POT TURKEY AND GRAVY

CROCK POT TURKEY AND GRAVY Serves 8 3 Tablespoons butter 1 small onion, chopped 1 large carrot, chopped 1 celery stalk, chopped 4 cloves garlic, minced 1/3 cup all-purpose flour 2 1/2 cups low-sodium chicken broth 1/2 cup water 2 sprigs fresh thyme or 1/2 Tablespoon dried 2 bay leaves 6-7 pound bone-in, skin-on turkey breast salt and pepper In a large, nonstick skillet melt butter over medium-high heat. Add chopped onion, carrot, celery and garlic. Cook mixture until vegetables are tender and slightly browned. About 10 minutes. Stir in flour and cook 2 minutes or until flour is golden and coated over the veggies. Slowly whisk in the broth and water. Add thyme and bay leaves. Pour this mixture into your large ( 7 to 8 quart) crock pot. Season the turkey breast with salt and pepper. (Being careful not to over-salt. Use more pepper than salt) Place the turkey in the crock pot, breast side down. Cover and cook on low heat for 5 to 7 hours. Or on high heat 5 to 6 hours. (The internal temperature of the turkey breast should be 165 degrees.) Carefully transfer the turkey breast to a 9x13 inch baking pan. Tent with foil and let rest while you prepare the gravy. Strain liquid in the crock pot into a medium saucepan. Let it sit for 5 minutes, then skim any fat from the top surface. Bring gravy to a simmer and cook 15 minutes, stirring often, until slightly thickened. It won't get extremely thick (this is more of a thinner gravy). You can add a slurry of cornstarch and water (1 Tablespoon cornstarch mixed with 1 1/2 Tablespoons water) to thicken it more if you'd like. Season gravy with salt and pepper, if needed. Carve the turkey and serve with gravy. Enjoy! NOTES This recipe requires a large 7 to 8 quart crock pot.