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Moist and Tender Turkey with Gravy

1 (15-ounce) can chicken broth
2 cups water
2 stalks celery, cut into large pieces
1 medium onion
1/4 cup reduced-fat margarine
1/2 to 1 teaspoon Nature's Season
1 (4- to 6-pound) turkey breast, thawed
1/4 cup of shake-and-blend flour
1/2 cup cold water


In a slow cooker, combine broth, water, celery, onion, margarine and Nature's Season. Heat on high until it simmers. Add turkey, breast-side down, cover and cook on high for 4 to 6 hours. Turkey is done when the temperature reaches 180 degrees.

When turkey is cooked, remove from slow cooker and let stand for 10 minutes before slicing.

Meanwhile, to prepare gravy, strain vegetables, and put broth into a large nonstick skillet. Heat to boiling. Mix shake-and-blend flour with cold water and stir until flour is dissolved. Pour flour mixture into broth and heat, stirring constantly, until gravy is thick and bubbly. Serve with hot sliced turkey.

Makes 10 servings.


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