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.
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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.