How To Prepare
Directions:
Heat oil in a 12-inch skillet over medium-high heat. Add onion, carrot, celery and garlic and cook until onion is soft, about 8 to 10 minutes. Stir in flour and cook until golden, about 2 minutes. Stir in 1 cup of broth and scrape up any browned bits and smooth out any lumps; transfer to slow cooker.
Stir in remaining broth, water, wine, sage, and bay leaves into the slow cooker. Season turkey with pepper, place skin side up in the slow cooker, cover and cook 5 to 7 hours on low, or until the turkey reaches 165 degrees with an instant-read thermometer.
Transfer turkey to a cutting board tent loosely with with foil and let it rest 20 minutes. Let braising liquid settle for 5 minutes, then remove the fat from the surface using a large spoon or a gravy fat separator. Strain braising liquid into saucepan, discard celery, bay leaves and simmer until thickened, about 15 minutes. Season with pepper to taste.
Discard the skin and carve the turkey and serve in appropriate portion size according to your menu
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- 1 1/2 tbsp olive oil
- 1 medium onion, chopped
- 1 carrot, peeled and chopped medium
- 1 celery rib, chopped medium
- 6 garlic cloves, peeled and crushed
- 1/3 cup potato flou
- 2 cups no salt added chicken broth
- 1 cup water
- 1/4 cup dry white wine
- 2 tbsp fresh sage
- 2 bay leaves
- 4-5 lb whole bone-in turkey breast, skin on, trimmed of fat
- pepper
Ingredients
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