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1
Melt the butter in a large skillet over medium-high heat.
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2
Add the onion, carrot, celery and garlic; cook for 8 to 10 minutes, stirring occasionally, until the onion has softened and lightly browned.
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3
Stir in the flour; cook for about 2 minutes, until the flour is coating the vegetables and turns golden brown; then stir in 1 cup of the broth, scraping up any browned bits and smoothing out any lumps.
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4
Transfer to the slow cooker, then stir in the remaining cup of broth, the water, wine, thyme sprigs and bay leaves.
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5
Season the turkey breast all over with salt and pepper.
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6
Place skin side up in the slow cooker.
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7
Cover and cook on LOW for 5 to 7 hours, until the internal temperature of the turkey breast reaches 165 degrees on an instant-read thermometer.
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8
Turn off the slow cooker.
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9
Transfer the turkey breast to a cutting board, tent loosely with aluminum foil and let rest for 20 minutes.
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10
Let the braising liquid settle for 5 minutes, then skim the fat from the surface.
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11
Strain the liquid into a medium saucepan, discarding the solids.
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12
Cook over medium heat for about 15 minutes, stirring often, to form a slightly thickened gravy.
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13
Season with salt and pepper to taste.
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14
Transfer to a gravy boat.
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15
Carve the turkey, discarding the skin.
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16
Serve with warm gravy.
