Slow-Cooker Turkey Breast with Cranberry-Onion Gravy

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

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

Directions

  1. 1 Remove and discard skin from turkey breast; place turkey in 5- to 6-quart slow cooker.
  2. 2 In small bowl, mix cranberry sauce, soup mix, mustard and salt until well blended; pour over turkey.
  3. 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. 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. 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. 6 Cut turkey into slices; arrange on serving platter. Spoon about 1/2 cup gravy over turkey. Serve with remaining gravy.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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