1 cup low-sodium chicken broth
1/2 cup white wine
2 Tablespoons lemon juice
3 cloves garlic, roughly chopped
1/2 teaspoon dried thyme
1 large onion, quartered
2 ribs celery, each cut into 4 pieces
1 large carrot, cut into 1-inch pieces
1 5 1/2 pound bone-in turkey breast, skin removed
2 tablespoons unsalted butter, melted
3 tablespoons cornstarch
1. Stir broth, wine, lemon juice, garlic and thyme in slow cooker. Add vegetables. Rinse turkey in cold water; pat dry. Brush turkey with some of the butter; sprinkle with salt. Place turkey in cooker, meaty side up; drizzle with any remaining butter. Cover and cook on low until a thermometer inserted into center of breast reads 170ºF, 4 to 5 hours. Transfer to a cutting board and tent with foil. Let rest 15 minutes.
2. Strain cooking liquid into a pan. Remove 1/4 cup of liquid; whisk with cornstarch until smooth. Stir cornstarch mixture into pan. Bring to a boil, whisking; cook until thickened, 2 to 3 minutes. Season with salt. Slice turkey; serve with gravy.