▢For the Turkey:
▢6 lbs Boneless Skinless Turkey Breasts
▢1 large onion Sliced
▢4 Tbsp Butter melted
▢2 tsp minced garlic
▢1 tsp Paprika
▢1 tsp Dried Thyme Leaves
▢1 tsp Salt
▢1/2 tsp Pepper
▢For the Gravy:
▢1 cup juices from the crock pot
▢1 cup chicken broth
▢2 Tbsp Cornstarch
▢1/4 cup Cold Water
Combine the butter, garlic, paprika, thyme, salt and pepper together in a small bowl.
Place the sliced onions at the bottom of a 6 quart crock pot. Place the turkey breast on top.
Pour the butter mixture over the top of the ingredients in the crock pot.
Cover and cook on low for 5-6 hours or on high for 2.5-3 hours until the turkey breast reaching an internal temperature of 165 degrees F.
Remove the turkey breast from the crock pot and let sit for 5 minutes before slicing.
Transfer 1 cup of the sauce from the crock pot to a small saucepan and stir in the chicken broth.
Heat over medium high heat until the mixture starts to boil slightly.
Combine the cornstarch and water together in a small bowl. Whisk the cornstarch mixture into the saucepan and heat for 3-4 minutes, stirring constantly until the sauce thickens to the consistency that you prefer.
Slice the turkey and serve with the gravy drizzled over the top and enjoy!
You can also use a bone-in turkey breast for this recipe.
Calories 686kcal, Carbohydrates 5g, Protein 136g, Fat 13g, Saturated Fat 5g, Trans Fat 1g, Cholesterol 398mg, Sodium 986mg, Potassium 108mg, Fiber 1g, Sugar 1g, Vitamin A 416IU, Vitamin C 8mg, Calcium 124mg, Iron 8mg