condiment · Unspecified
Better-than-Thanksgiving Slow-cooker Turkey Breast with Gravy
A sauce or dressing centered on yellow onion, garlic, turkey breast, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 2 cup 2 cups Yellow Onion, Sliced
- 10 clove 10 cloves Garlic, Peeled
- 3 pound 3 pounds Whole Frozen Boneless Turkey Breast, Thawed
- 2 item 2 Salt And Pepper, to taste
- 1 teaspoon 1 teaspoon Bay Leaves
- 2 cup 2 cups Dried Tarragon, Thyme, Rosemary Or Other Herb To Taste
- 2 tablespoon 2 Tablespoons Dry White Wine (leftover Is Great!)
- 2 tablespoon 2 Tablespoons Butter
- 1 tablespoon 1 Tablespoon Flour Or Cornstarch (gluten-free Version)
- 2 cup 2 cups Parmesan Cheese, Grated Or Ground (optional)
Equipment
Mixing bowl or blender
How to make it
- 1
Prepare yellow onion, garlic, turkey breast, salt and pepper, bay leaves, dried tarragon, dry white wine, butter, flour or cornstarch, and parmesan cheese as listed.
- 2
Combine butter, salt and pepper, and flour or cornstarch, yellow onion, and garlic, and turkey breast, bay leaves, dried tarragon, dry white wine, and parmesan cheese in a bowl or food processor.
- 3
Whisk or blend until the intended texture is reached, adding a small amount of water if needed.
- 4
Taste, adjust the seasoning, and chill briefly if the flavor benefits from resting.
- 5
Cook poultry until the thickest portion reaches 165°F.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: egg-free, peanut-free, sesame-free, soy-free, tree-nut-free.
Contains milk and wheat. Packaged ingredients can vary, so check labels and cross-contact information.