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.
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