Source: dLife

Roasted turkey with a blend of wine, garlic, onions, and more.

Servings

0.75 cup white wine (Chablis or other dry white wine )
0.5 cup fresh chopped onion (1 medium onion)
1 medium garlic cloves , minced
1 bay leaves
4 lb turkey breast tenderloin, raw , thawed
1 tsp dried rosemary , crushed
0.25 tsp black pepper
0.33 cup fat free half and half
2 tbsp cornstarch

1 In a 3 1/2 to 6 quart slow cooker, combine white wine, onion, garlic, and bay leaf. If turkey is wrapped in netting, remove netting and discard.
2 If gravy packet is present, remove and refrigerate for another use. Combine rosemary and pepper. Sprinkle rosemary mixture over turkey; rub in with you fingers. Place turkey in cooker.
3 Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
4 Transfer the turkey to a serving platter, reserving cooking liquid. Cover the turkey with foil to keep warm.
5 To prepare gravy, strain cooking liquid into a glass measuring cup. Skim off fat. Measure 1 1/3 cups liquid. Pour into a small saucepan.
6 Combine in a small bowl the half and half and cornstarch. Stir into liquid in saucepan.
7 Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes.
8 Slice turkey. Spoon some gravy over turkey. Pass remaining gravy with turkey.

Serve with mashed potatoes.