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Crockpot Turkey Roast

3/4 cup white wine
1/2 cup chopped red onion
2 cloves garlic, minced
1 bay leaf
3 to 3 1/2-lb. frozen boneless turkey roast, thawed

Gravy:
1/3 cup half-and-half, milk, or lowfat milk
2 tablespoons cornstarch
1/8 tsp. salt

Spray crockpot with PAM or other vegetable oil cooking spray. Combine wine, onion, garlic, and bay leaf in crockpot. Remove and discard netting from turkey roast; also remove gravy packet. (You will not need the gravy packet for this recipe.) Place turkey roast in crockpot. Cover, and cook on HIGH for 4 1/2 to 5 1/2 hours, or on LOW for 10 to 12 hours. Remove roast. Check internal temperature with instant-read thermometer; for proper doneness, it should read 170 degrees F.

For gravy: Strain cooking juices; discard solids. Skim fat from juices. Measure 1 1/3 cups juices into small saucepan. Combine milk, cornstarch, and salt; stir into juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

Cook any meat on HIGH for the first hour when using the crockpot, even if you cook on LOW for the remaining cooking time.