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Slow Cooker Turkey with Gravy

This turkey is moist, tasty, and saves you from cleaning a dirty oven.
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Prep Time: 30 minutes

Cook Time: 5-7 hours

Total Time: 5 1/2 to 7 1/2 hours

Yield: 6-8 servings

Source: Shared on Facebook

Ingredients:

I have a slow-cooker with a removable liner that I can use on the stovetop. I used that instead of a skillet. I also chop my vegetables in no time with my 50-cent thrift-shop chopper!

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Steps:

  1. In a large, nonstick skillet melt the butter over medium heat. Add the vegetables that you chopped and cook for 8-10 minutes. The onion should be translucent and vegetables lightly browned.
  2. Stir in the flour and cook for 2-3 minutes, until the flour turns golden. Whisk in 1 cup of the broth, working to smooth out as many lumps as possible as the mixture thickens.
  3. Stir in remaining broth and water. Add the thyme and bay leaves.
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  5. Pour the mixture into the slow cooker. Season the turkey breast with salt and pepper. Place the turkey in the slow cooker, breast side down. Cover and cook on low 5-7 hours.
  6. When the internal temperature reaches 165 degrees F, transfer the turkey to a cutting board. Tent with foil to keep warm while you make the gravy.
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  8. Strain the liquid in the slow cooker into a saucepan. Let it sit a few minutes and skim the fat off. Bring the gravy to a simmer and cook for 15 minutes, stirring often, until it thickens a little. It will not be as thick as traditional gravy, but you can thicken with cornstarch. Put cornstarch and cold water in a separate bowl and mix. Stir in to the gravy, and cook 2-3 minutes.
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  10. Taste gravy and add additional salt and pepper, if needed.
  11. Carve the turkey and serve with the gravy.

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