Directions
Place the turkey breast in the slow cooker.
In a bowl, mix together the chicken broth, white wine, onion, garlic, thyme, rosemary, salt, and pepper.
Pour the mixture over the turkey breast.
Cover and cook on low for 6-8 hours, or until the turkey is tender and fully cooked.
Once cooked, remove the turkey from the slow cooker and set aside.
In a saucepan, melt the butter over medium heat.
Whisk in the flour to form a roux and cook for 1-2 minutes.
Gradually add the cooking liquid from the slow cooker to the roux, whisking constantly to avoid lumps.
Stir in the heavy cream and continue to cook until the gravy is thickened and smooth.
Slice the turkey and serve with the gravy drizzled on top.
Variations & Tips
For a richer flavor, you can add a splash of sherry or brandy to the gravy. If you prefer a lighter version, substitute the heavy cream with half-and-half or milk. For an herbaceous twist, add fresh parsley or sage to the gravy. To make this recipe gluten-free, use cornstarch instead of flour to thicken the gravy. For a touch of heat, consider adding a pinch of cayenne pepper or red pepper flakes.
