1 six-pound Honeysuckle bone-in turkey breast, fully thawed
1 one-ounce package of dry onion soup mix
3 tablespoons of butter, sliced
For the gravy:
2 tablespoons of cornstarch
2 tablespoons of water
Salt and pepper to taste
Start by rinsing the turkey breast and patting it dry with paper towels. Trim any excess skin. Rub the turkey all over with the dry soup mix for a flavorful coating.
Place the butter slices at the bottom of a 6-quart slow cooker. Then, set the seasoned turkey breast on top of the butter.
Cover the slow cooker and cook on low for about 7 hours. Use a meat thermometer to check the temperature at the center of the breast—it should reach 165 degrees Fahrenheit. If it’s not ready, continue cooking until it reaches the correct temperature.
Once done, carefully remove the turkey from the slow cooker and transfer it to a platter. Cover it loosely with aluminum foil, forming a ‘tent,’ and let it rest for 10 to 15 minutes.
While the turkey is resting, prepare the gravy. Strain the drippings from the slow cooker into a saucepan. In a small bowl, mix the cornstarch and water, then gradually whisk this mixture into the drippings over medium heat. Keep whisking until the gravy becomes thick and smooth, which should take about 5 minutes. Add salt and pepper to taste.
Enjoy your stress-free holiday meal with this delectable turkey and gravy!