Turkey Breast with Cranberry-Onion Gravy

By Rita H

slow cooker

Ingredients

• 1 whole turkey breast (4 lbs)
• 1 can jellied cranberry sauce
• 1 envelope onion soup mix
• 1 tbsp prepared yellow mustard
• 1/2 tsp salt
• 1/4 water
• 3 tbsp cornstarch

Preparation

Step 1

Remove and discard skin from turkey breast; place turkey in slow cooker.

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

Cover; cook on low setting 6 - 7 hours or until meat thermometer inserted into thickest portion of turkey breast reads 170 deg F.

About 15 minutes before serving, remove turkey from slow cooker; place on cutting board and cover to keep warm. Place fine stainer over medium saucepan. Carefully pour cooking juices from slow cooker through stainer into saucepan.

In a small bowl, blend water and cornstarch until smooth; stir into stained liquid. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute.

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