Slow-Cooker Turkey Breast with Cranberry-Onion Gravy

Name: Slow-Cooker Turkey Breast with Cranberry-Onion Gravy
Prep time: 25 min
Total time: 7 min
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

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Prep Time: 25 minutes

Total: 7 hours, 25 minutes

Servings: 8

Author : Betty Crocker Kitchens

Slow-Cooker Turkey Breast with Cranberry-Onion Gravy

Ingredients

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1 fresh or frozen (thawed) whole turkey breast (4 lb)1 can (15 oz) jellied cranberry sauce1 envelope (1 oz) onion soup mix1 tablespoon prepared yellow mustard1/2 teaspoon salt1/4 cup water3 tablespoons cornstarch

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Instructions

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Step 1

Remove and discard skin from turkey breast; place turkey in 5- to 6-quart slow cooker.

Step 2

In small bowl, mix cranberry sauce, soup mix, mustard and salt until well blended; pour over turkey.

Step 3

Cover; cook on Low setting 6 to 7 hours or until meat thermometer inserted into thickest portion of turkey breast reads 170°F.

Step 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.

Step 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.

Step 6

Cut turkey into slices; arrange on serving platter. Spoon about 1/2 cup gravy over turkey. Serve with remaining gravy.