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Dinnertime Recipes

Turkey Breast with White Wine Gravy


Serve the turkey on Chinet Classic White dinner plates.

What You Need

  • 1 cup low-sodium chicken broth
  • 1/2 cup white wine
  • 2 Tablespoons lemon juice
  • 3 cloves garlic, roughly chopped
  • 1/2 teaspoon dried thyme
  • 1 large onion, quartered
  • 2 ribs celery, each cut into 4 pieces
  • 1 large carrot, cut into 1-inch pieces
  • 1 5 1/2 pound bone-in turkey breast, skin removed
  • 2 tablespoons unsalted butter, melted
  • Salt
  • 3 tablespoons cornstarch


  1. Stir broth, wine, lemon juice, garlic and thyme in slow cooker.
  2. Add vegetables. Rinse turkey in cold water; pat dry.
  3. Brush turkey with some of the butter; sprinkle with salt.
  4. Place turkey in cooker, meaty side up; drizzle with any remaining butter.
  5. Cover and cook on low until a thermometer inserted into center of breast reads 170ºF, 4 to 5 hours.
  6. Transfer to a cutting board and tent with foil. Let rest 15 minutes.
  7. Strain cooking liquid into a pan.
  8. Remove 1/4 cup of liquid; whisk with cornstarch until smooth.
  9. Stir cornstarch mixture into pan.
  10. Bring to a boil, whisking; cook until thickened, 2 to 3 minutes.
  11. Season with salt.
  12. Slice turkey; serve with gravy.



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