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Prep 25min
Total7hr25min
Servings8
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Ingredients
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
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Steps
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.
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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.
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