Turkey Breast With Cranberry-Onion Gravy
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Serves/Makes: 8
Ready in: > 5 hrs
- 4 pounds fresh or frozen (thawed) whole turkey breast
- 1 can (15 ounce size) jellied cranberry sauce
- 1 envelope (1 ounce size) onion soup mix
- 1 tablespoon prepared yellow mustard
- 1/2 teaspoon salt
- 1/4 cup water
- 3 tablespoons cornstarch
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 degrees 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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