Ingredients:

  • 1 (5-6 pound) boneless, skinless turkey breast (about 2.3-2.7 kg)
  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup, 150g)
  • 2 carrots, peeled and chopped (about 1 cup, 120g)
  • 2 celery stalks, chopped (about 1 cup, 100g)
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried) (30 ml)
  • 1 teaspoon dried thyme (5 ml)
  • 1 teaspoon salt (5 ml)
  • 1/2 teaspoon black pepper (2.5 ml)
  • 1 cup chicken broth (240 ml)
  • 2 tablespoons cornstarch (30 ml) (optional for gravy)
  • 2 tablespoons cold water (30 ml) (optional for gravy)

Instructions:

  1. Pat the turkey breast dry with paper towels.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the turkey breast on all sides until lightly browned.
  3. In the same skillet (or in the slow cooker if it’s stovetop-safe), sauté the onion, carrots, and celery until softened, about 5-7 minutes. Add the garlic, rosemary, and thyme and cook for another minute until fragrant.
  4. Transfer the vegetables to the bottom of the slow cooker. Place the seared turkey breast on top of the vegetables.
  5. Pour the chicken broth over the turkey. Season the turkey with salt and pepper.
  6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
  7. Carefully remove the turkey breast from the slow cooker and let it rest for 10-15 minutes before slicing.
  8. While the turkey is resting, strain the cooking liquid from the slow cooker into a saucepan. Whisk together cornstarch and cold water to create a slurry. Bring the strained liquid to a simmer over medium heat. Whisk in the cornstarch slurry and cook, stirring constantly, until the gravy has thickened, about 1-2 minutes. Season with salt and pepper to taste. (Optional)
  9. Slice the turkey and serve with the gravy (if making) and your favourite side dishes.