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© Meredith Corporation. All rights reserved. Used with permission.
In a 4- to 5-quart slow cooker, combine wine (or juice), onion, bay leaf, dried rosemary, garlic and pepper. Add turkey.
Cover and cook on Low for 9 hours or on High for 4 1/2 hours. Remove turkey from cooker; cover and keep warm.
Strain cooking liquid into a 2-cup glass measuring cup. Skim off fat. Add enough water to the strained liquid to equal 1 1/3 cups. Pour into a small saucepan. In a small bowl, combine half-and-half (or cream or milk) and cornstarch; stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. If desired, stir in fresh rosemary.
Remove netting from turkey and discard. Slice turkey. If desired, arrange sliced turkey on split rolls. Spoon some of the gravy over turkey. Pass the remaining gravy.