Slow-Cooker Turkey Breast with Cranberry-Onion Gravy

fresh or frozen (thawed) whole turkey breast (4 lb)

can (15 oz) jellied cranberry sauce

envelope (1 oz) onion soup mix

tablespoon prepared yellow mustard

1/2

teaspoon salt

1/4

cup water

tablespoons cornstarch

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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.

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.

Nutrition Information

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;

*Percent Daily Values are based on a 2,000 calorie diet.