Slow-Cooker Turkey Breast with Cranberry Gravy
“I created this dish when I was craving Thanksgiving dinner, and it was still over a month away. You get all the bells and whistles of Thanksgiving dinner in no time, Add a vegetable, some mashed potatoes and you’re ready to eat.” —Cynthia Gerken, Naples, Florida
Taste of Home
|Servings||Prep Time||Cook Time|
- 2 boneless skinless turkey breast halves 2 to 3 pounds each
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 fresh thyme sprigs
- 2 tbsp butter
- 1 cup whole-berry cranberry sauce
- 1 cup apple cider
- 1/2 cup chicken stock
- 1 package onion soup mix
- 2 tbsp maple syrup
- 1 tbsp Worcestershire sauce
- 1/4 cup all-purpose flour
- 1/4 cup water
- Place turkey in a 5- or 6-qt. slow cooker; sprinkle with salt and pepper. Add thyme and dot with butter. Combine cranberry sauce, cider, stock, soup mix, syrup and Worcestershire; pour over turkey. Cook, covered, on low 3-4 hours or until a thermometer inserted in turkey reads at least 165°). Remove turkey and keep warm.
- Transfer cooking juices to a large saucepan; discard thyme sprigs. Combine the flour and water until smooth. Bring cranberry mixture to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Slice turkey; serve with cranberry sauce.
5 ounces cooked turkey with 1/3 cup sauce : 259 calories, 4g fat (2g saturated fat), 91mg cholesterol, 537mg sodium, 17g carbohydrate (10g sugars, 1g fibre), 36g protein.