Instructions

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.

Category

Dinnertime

Related

All Chinet® Recipes