This has got to be the easiest way to make turkey, ever — and it’s become a unanimous family favorite around here. What I love about this recipe is that you can decide to make the gravy OR NOT…entirely up to you. Without the gravy, the turkey can be cooled and easily sliced for wonderful, moist sandwich meat that is so much cheaper and healthier than deli slices. With the gravy, you can make a shortcut turkey dinner with all the trimmings, or do our kids’ favorite thing: Ladle the gravy and turkey slices over thick pieces of toasted bread.
NOTE: My slow cooker is actually big enough to handle two of these turkey breasts at a time, so I almost always double the recipe and freeze the additional breast, sliced, in a package of gravy. Just thaw and heat for a no-stress dinner!

1 boneless, skinless turkey breast, about 4 lbs., rolled and tied
4 tablespoons unsalted butter, softened
2 tsp. Herbs de Provence
1 1/2 tsp. salt
1 tsp. garlic powder
1/2 tsp. black pepper

In a small bowl, mix the butter, herbs de Provence, salt, garlic powder and pepper thoroughly. Smear the butter mixture all over the turkey.
In a large skillet (or, if you’re lucky like me, right in the insert of your slow cooker!), sear the turkey breast until browned on all sides. Transfer the turkey and any drippings to the insert of your slow cooker. Cover and cook on LOW for 4 hours. Slice and serve.


3 tablespoons unsalted butter
1/4 cup flour
1/4 cup white wine (optional)
Juices from slow cooker
3 cups chicken or turkey stock
Salt and pepper to taste

To make the gravy, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1-2 minutes, stirring. Add the white wine, if using, and cook until almost fully evaporated.
Pour in any juices that have collected in the bottom of the slow cooker while the turkey was cooking (there should be a fair amount), whisking to keep the mixture smooth. Add the stock, bring to a boil, and reduce the heat. Allow the gravy to simmer for 4-5 minutes to thicken slightly. Taste, adjust seasonings, and serve over the sliced turkey.