SLOW-COOKER TURKEY BREAST WITH CRANBERRY-ONION GRAVY

Slow-Cooker Turkey Breast with Cranberry-Onion Gravy image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h25m

Yield 8

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 290, Carbohydrate 26 g, Cholesterol 120 mg, Fiber 0 g, Protein 43 g, SaturatedFat 1/2 g, ServingSize 1/8 of Recipe, Sodium 570 mg, Sugar 20 g, TransFat 0 g