Turkey with Mushroom Sauce Recipe
Turkey with Mushroom Sauce Recipe photo by Taste of Home

Turkey with Mushroom Sauce Recipe

Publisher Photo
"When we were first married, I didn't have an oven, so I made this tender turkey in the slow cooker," recalls Myra Innes of Auburn, Kansas. "These days, I rely on this recipe because it frees up the oven to make other dishes for large get-togethers."
TOTAL TIME: Prep: 20 min. Cook: 3 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 3 hours + standing
MAKES: 8 servings

Ingredients

  • 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

Directions

  1. 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°).
  2. Remove turkey to a serving platter; tent with foil. Let stand 10 minutes before slicing.
  3. 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.
Originally published as Turkey with Mushroom Sauce in Quick Cooking March/April 2000, p45

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Turkey with Mushroom Sauce

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Nov. 29, 2013

"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."

MY REVIEW
Reviewed Apr. 25, 2012

"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."

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