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Three Sisters Winery

Slow Cooked Turkey Breast With Wine Gravy

Slow Cooked Turkey Breast With Wine Gravy
Recipe Date:
April 26, 2017
Cook Time:
Imperial (US)
Slow cooked chicken is always moist and full of flavor. The wine gravy complements the chicken's flavor, and is best made with drinking wine, not cooking wine.
  • 1 cup White wine - Pinot Gris
  • 1 Apple
  • 1/3 cup Chopped celery
  • 3 Cloves garlic, pressed
  • 1/2 cup Sliced fennel bulbs
  • 1/3 cup Chopped carrots
  • 1 tsp Ground mustard
  • 1/2 tsp Dried crushed rosemary
  • 1 Bay leaf
  • 1/2 tsp Dried thyme
  • 1/2 tsp Sage
  • 1/8 tsp Pepper
  • 3 lbs Turkey breast roast - thawed
  • 2 tbsps Cornstarch
  • 1 1/2 tsps Cornstarch
  • 1/2 cup Cream
  1. In a 6-qt. slow cooker, combine the wine, celery, fennel, apple, bay leaf, carrot, mustard, and garlic. Combine the rosemary, thyme, sage and pepper in a bowl, then spread it over turkey breast.
  2. Put turkey into the slow cooker. Cover tight and cook on low for 6-8 hours or until meat is cooked through and tender.
  3. Serving the turkey breast on a nice platter, cover with tinfoil to keep warm.
  4. To start the gravy strain the liquid from the slow cooker  into a bowl.
  5. Scoop out 1 cup of the strained liquid. Skim any fat on the top.
  6. In a small saucepan, combine cornstarch and cream, then stir until smooth. Gradually add the 1 cup of strained liquid. Bring to a boil over medium-high heat.
  7. Stir gravy for 2 minutes or until thickened. Serve with turkey. Yield: 8 servings. *photo credit:

Enjoy with a glass from the Three Sisters Pinot Gris wine you used in the recipe.