Turkey Breast with White Wine Gravy

Ingredients

• 1 large carrots cut into 1-inch pieces
• 2 ribs celery cut into 4 pieces
• 3 tablespoons cornstarch 
• 0.5 teaspoon thyme leaves dried
• 3 cloves garlic roughly chopped
• 2 tablespoons juice of lemon 
• 1 cup chicken broth low-sodium
• 1 large onion quartered
• 8 servings salt 
• 5.5 lb turkey breast bone-in skinless
• 2 tablespoons butter unsalted melted
• 0.5 cup white wine 

Equipment

• frying pan
• whisk
• kitchen thermometer
• aluminum foil
• slow cooker
• cutting board

Directions

1. Stir broth, wine, lemon juice, garlic and thyme in slow cooker.
2. Add vegetables. Rinse turkey in cold water; pat dry.
3. Brush turkey with some of the butter; sprinkle with salt.
4. Place turkey in cooker, meaty side up; drizzle with any remaining butter. Cover and cook on low until a thermometer inserted into center of breast reads 170F, 4 to 5 hours.
5. Transfer to a cutting board and tent with foil.
6. Let rest 15 minutes.
7. Strain cooking liquid into a pan.
8. Remove 1/4 cup of liquid; whisk with cornstarch until smooth. Stir cornstarch mixture into pan. Bring to a boil, whisking; cook until thickened, 2 to 3 minutes. Season with salt. Slice turkey; serve with gravy.