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Slow-Cooker Turkey Breast with Cranberry-Onion Gravy

Maybe the easiest turkey you’ll ever make! The results are moist and tangy.

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  • prep time 25 min
  • total time 7 hr 25 min
  • ingredients 7
  • servings 8
 

Ingredients

1
fresh or frozen (thawed) whole turkey breast (4 lb)
1
can (15 oz) jellied cranberry sauce
1
envelope (1 oz) onion soup mix
1
tablespoon prepared yellow mustard
1/2
teaspoon salt
1/4
cup water
3
tablespoons cornstarch

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Remove and discard skin from turkey breast; place turkey in 5- to 6-quart slow cooker.
  • 2 In small bowl, mix cranberry sauce, soup mix, mustard and salt until well blended; pour over turkey.
  • 3 Cover; cook on Low setting 6 to 7 hours or until meat thermometer inserted into thickest portion of turkey breast reads 170°F.
  • 4 About 15 minutes before serving, remove turkey from slow cooker; place on cutting board and cover to keep warm. Place fine strainer over 3-quart saucepan. Carefully pour cooking juices from slow cooker through strainer into saucepan.
  • 5 In small bowl, blend water and cornstarch until smooth; stir into strained liquid in saucepan. Heat to boiling over medium-high heat, stirring constantly; boil 1 minute.
  • 6 Cut turkey into slices; arrange on serving platter. Spoon about 1/2 cup gravy over turkey. Serve with remaining gravy.
  • 1 Remove and discard skin from turkey breast; place turkey in 5- to 6-quart slow cooker.
  • 2 In small bowl, mix cranberry sauce, soup mix, mustard and salt until well blended; pour over turkey.
  • 3 Cover; cook on Low setting 6 to 7 hours or until meat thermometer inserted into thickest portion of turkey breast reads 170°F.
  • 4 About 15 minutes before serving, remove turkey from slow cooker; place on cutting board and cover to keep warm. Place fine strainer over 3-quart saucepan. Carefully pour cooking juices from slow cooker through strainer into saucepan.
  • 5 In small bowl, blend water and cornstarch until smooth; stir into strained liquid in saucepan. Heat to boiling over medium-high heat, stirring constantly; boil 1 minute.
  • 6 Cut turkey into slices; arrange on serving platter. Spoon about 1/2 cup gravy over turkey. Serve with remaining gravy.

EXPERT TIPS

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Expert Tips

Cornstarch makes a clear sauce or gravy while flour produces an opaque sauce. Cornstarch is used in this recipe to show off the pretty color of the cranberry-onion gravy.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
290
(
Calories from Fat
15),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
120mg
120%;
Sodium
570mg
570%;
Total Carbohydrate
26g
26%
(Dietary Fiber
0g
0%
  Sugars
20g
20%
),
Protein
43g
43%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
4%;
Iron
15%;
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 6 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.