“America's Test Kitchen”
8hrs 10mins

Ingredients Nutrition


  1. Melt the butter in a large skillet over med-high heat.
  2. Add onions, carrots, celery, and garlic; cook until onion is softened and lightly browned, 8-10 minutes.
  3. Stir in flour and cook until golden brown, about 2 minutes.
  4. Stir in 1 cup broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
  5. Stir remaining cup of broth, water, wine, thyme sprigs, and bay leaves into slow cooker.
  6. Season turkey with salt and pepper and place, skin side up, into slow cooker.
  7. Cover and cook until turkey reaches 165 degrees on instant-read thermometer, 5-7 hours.
  8. Transfer turkey to cutting board, tent loosely with foil, and let rest for 20 minutes.
  9. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
  10. Strain braising liquid into saucepan, discarding solids, and simmer until thickened, about 15 minutes.
  11. Season with salt and pepper to taste.
  12. Carve turkey and serve with gravy.

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