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Turkey with Mushroom Sauce


  • 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


  • 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.

Nutrition Facts


Average Rating: 4.875
  • gunslinger
    Mar 24, 2015

    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!

  • Myra Ford
    Dec 31, 1969

    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.

  • rissa7785
    Apr 25, 2012

    I accidently purchased turkey breast with a bone in 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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