Slow-Cooker Turkey Breast with Cranberry-Onion Gravy

Slow-Cooker Turkey Breast with Cranberry-Onion Gravy

Maybe the easiest turkey you’ll ever make! The results are moist and tangy.

Prep Time

25

Minutes

Total Time

7:25

Hrs:Mins

Makes

8

servings

1
fresh or frozen (thawed) whole turkey breast (4 lb)
1
can (15 oz) jellied cranberry sauce
1
envelope (1 oz) onion soup mix
1
tablespoon prepared yellow mustard
1/2
teaspoon salt
1/4
cup water
3
tablespoons cornstarch
  1. Remove and discard skin from turkey breast; place turkey in 5- to 6-quart slow cooker.
  2. In small bowl, mix cranberry sauce, soup mix, mustard and salt until well blended; pour over turkey.
  3. Cover; cook on Low setting 6 to 7 hours or until meat thermometer inserted into thickest portion of turkey breast reads 170°F.
  4. 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.
  5. 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.
  6. Cut turkey into slices; arrange on serving platter. Spoon about 1/2 cup gravy over turkey. Serve with remaining gravy.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
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:

1 Serving (1/8 of Recipe)
  • Calories 290
    • (Calories from Fat 15),
  • Total Fat 2g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 120mg;
  • Sodium 570mg;
  • Total Carbohydrate 26g
    • (Dietary Fiber 0g,
    • Sugars 20g),
  • Protein 43g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.