Turkey Breast and Gravy

3 T unsalted butter
1 medium onion, chopped
1 carrot, peeled and chopped
1 celery rib, chopped
6 garlic cloves, peeled and crushed
1/3 c flour
2 cups low-sodium chicken broth
1 cup water
1/2 cup dry white wine
2 fresh thyme sprigs
2 bay leaves
1 whole bone-in, skin-on turkey breast, trimmed
salt and pepper

Melt butter in 12 inch skillet over medium-high heat.  Add onion, carrot, celery, and garlic and cook until onion is softened and lightly browned, 8 to 10 minutes.  Stir in flour and cook until golden brown, about 2 minutes.  Stir in 1 cup broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
Stir remaining cup broth, water, wine, thyme sprigs, and bay leaves into slow cooker.  Season turkey with salt and pepper and place, skin side up, into slow cooker.  Cover and cook until turkey reaches 165 degrees on instant read thermometer, 5-7 hours on low.
Transfer to cutting board, tent loosely with aluminum foil, and let rest for 20 minutes.  Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.  Strain braising liquid into saucepan, discarding solids, and simmer until thickened, about 15 minutes.  Season with salt and pepper to taste.  Carve turkey and serve with gravy.

Courtesy of: mom