Maybe the easiest turkey you’ll ever make! The results are moist and tangy.
fresh or frozen (thawed) whole turkey breast (4 lb)
can (15 oz) jellied cranberry sauce
envelope (1 oz) onion soup mix
tablespoon prepared yellow mustard
Remove and discard skin from turkey breast; place turkey in 5- to 6-quart slow cooker.
In small bowl, mix cranberry sauce, soup mix, mustard and salt until well blended; pour over turkey.
Cover; cook on Low setting 6 to 7 hours or until meat thermometer inserted into thickest portion of turkey breast reads 170°F.
About 15 minutes before serving, remove turkey from slow cooker; place on cutting board and cover to keep warm. Place fine strainer over 3-quart saucepan. Carefully pour cooking juices from slow cooker through strainer into saucepan.
In small bowl, blend water and cornstarch until smooth; stir into strained liquid in saucepan. Heat to boiling over medium-high heat, stirring constantly; boil 1 minute.
Cut turkey into slices; arrange on serving platter. Spoon about 1/2 cup gravy over turkey. Serve with remaining gravy.
Cornstarch makes a clear sauce or gravy while flour produces an opaque sauce. Cornstarch is used in this recipe to show off the pretty color of the cranberry-onion gravy.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/8 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 6 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.