- 1 boneless skinless turkey breast half (2-1/2 pounds)
- 2 tablespoons butter, melted
- 2 tablespoons dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon dried tarragon
- 1/8 teaspoon pepper
- 1 jar (4-1/2 ounces) sliced mushrooms, drained, or 1 cup sliced fresh mushrooms
- 1/2 cup white wine or chicken broth
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Place turkey in a 5-qt. slow cooker. Brush with melted butter. Sprinkle with seasonings. Top with mushrooms. Pour wine over all. Cook, covered, on low 3-4 hours (a thermometer inserted in turkey should read at least 165°).
- Remove turkey to a serving platter; tent with foil. Let stand 10 minutes before slicing.
- Transfer cooking juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve turkey with sauce. Yield: 8 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Turkey with Mushroom Sauce
"So delicious and so easy to make since it cooks in the slow cooker! The gravy is wonderful over cornbread dressing, mashed potatoes or rice!"
"My family loved it and demanded recipe before they left my house. I used the wine and also added chicken broth to increase the amount of gravy."
"I accidently purchased turkey breast with a bone in it...so i cut it off the bone before cooking. I also used fresh mushrooms. As I put the ingredients into the slow cooker I was very skeptical. As it cooked the house smelled so good. The gravy was easy to make, and the flavor was incredible. The turkey was moist and had terrific flavor. I served it with stuffing and cheesy broccoli and cauliflower. We called it mini Thanksgiving, but it was easy enough for a Monday night. Definately a keeper."