Slow-Cooker Turkey Breast with Cranberry Gravy
Total TimePrep: 25 min. Cook: 3 hours
- 2 boneless skinless turkey breast halves (2 to 3 pounds each)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 fresh thyme sprigs
- 2 tablespoons butter
- 1 cup whole-berry cranberry sauce
- 1 cup apple cider or juice
- 1/2 cup chicken stock
- 1 envelope onion soup mix
- 2 tablespoons maple syrup
- 1 tablespoon Worcestershire sauce
- 1/4 cup all-purpose flour
- 1/4 cup water
- Place turkey in a 5- or 6-qt. slow cooker; sprinkle with salt and pepper. Add thyme and dot with butter. Combine cranberry sauce, cider, stock, soup mix, syrup and Worcestershire; pour over turkey. Cook, covered, on low 3-4 hours or until a thermometer inserted in turkey reads at least 165°). Remove turkey and keep warm.
- Transfer cooking juices to a large saucepan; discard thyme sprigs. Combine the flour and water until smooth. Bring cranberry mixture to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Slice turkey; serve with cranberry sauce.
Nutrition Facts5 ounces cooked turkey with 1/3 cup gravy: 259 calories, 4g fat (2g saturated fat), 91mg cholesterol, 537mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 36g protein.
Nov 23, 2018
ABSOLUTLY DELICIOUS!! MY THANKSGIVING GUESTS LOVES THE CHANGE AND THE GRAVY IS AMAZING! THANK YOU
Nov 4, 2018
OH!! How good is this!!! The only thing I did differently was use corn starch instead of flour. By accident I added the corn starch during cooking at the beginning but it turned out that I didn’t need to make the gravy separately. The down side is it makes the gravy a little lumpy. This is my fault though. I can’t wait to make sandwiches with this. I will be making it more than in the fall too.
Oct 31, 2018
Moist and tender with a sweet flavor thanks to the cranberry.