- In a 4- to 5-quart slow cooker combine wine, onion, bay leaf, dried rosemary, garlic, and pepper. Add turkey.
- Cover and cook on low-heat setting for 9 hours or on high-heat setting for 4-1/2 hours. Remove turkey from cooker; cover and keep warm.
- For gravy, strain cooking liquid into a 2-cup glass measuring cup. Skim off fat. Add enough water to strained liquid to equal 1-1/3 cups. Pour into a small saucepan. In a small bowl combine half-and-half 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.
From the Test Kitchen
Reserve giblets and/or gravy packet from turkey for another use.
Nutrition Facts (Turkey Chablis)
- Per serving:
- 365 kcal ,
- 9 g fat
- (3 g sat. fat ,
- 176 mg chol. ,
- 193 mg sodium ,
- 5 g carb. ,
- 58 g pro.