1(5 to 7 pound) bone-in whole turkey breast with skin
3/4cuplow sodium chicken broth
1 1/2teaspoonskosher salt, plus more for the gravy
Freshly ground black pepper, to taste
Place the onion, turkey breast (breast side down), broth, and bay leaves in a 6-quart slow cooker. Sprinkle with the salt, garlic powder, onion powder, thyme, rosemary, and sage.
Cover and cook on low for 5 to 6 hours, or until the internal temperature reaches 160°F.
Carefully transfer the turkey to a carving board and loosely tent with foil while preparing the gravy.
Strain the liquid in the slow cooker into a saucepan. Let it settle for five minutes then skim the fat from the surface. Bring the gravy to a simmer and cook for 8 minutes, stirring often, until slightly thickened. In a small bowl combine the cornstarch with 2 tablespoons cold water and stir into the gravy. Simmer for another 2 minutes, stirring, until thickened completely. Taste and season with salt and pepper if needed.
Remove the skin and discard before carving the turkey into slices. Serve alongside warm gravy.
The cook time will vary depending on the size of your turkey and your slow cooker.
Slow Cooker Turkey Breast https://handletheheat.com/slow-cooker-turkey-breast/ November 7, 2014