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Turkey with Mushroom Sauce

 Turkey with Mushroom Sauce
"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."
8 ServingsPrep: 20 min. Cook: 3 hours + standing


  • 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.

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Turkey with Mushroom Sauce (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.