Slow Cooker Turkey Breast With Cranberry Onion Gravy Recipes

Steps:

• Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
• Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.

Steps:

• 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.

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.

Steps:

• Place turkey in a 5-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, onion soup mix, salt and pepper; pour over turkey. Cover and cook on low for 5-6 hours or until tender., Remove turkey to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

Steps:

• Remove& discard skin.
• Place turkey in 4 quart crock pot (slow cooker).
• Sprinkle with garlic powder& Mrs.
• Dash.
• In a small bowl combine cranberry sauce,soup mix and mustard.
• Blend well.
• Pour over turkey.
• Cover& cook on low 8-10 hrs or until meat thermometer reaches 165-170 degrees in the thickest part.
• Remove turkey from crock pot.
• Cover& keep warm.
• Place a fine strainer over a medium sauce pan.
• Pour liquid from crock pot through the strainer into sauce pan.
• In a small bowl blend until smooth the water& cornstarch.
• Add to strained liquid.
• Bring to a boil over medium heat, stirring constantly boil 1 minute or until thickened.
• Slice turkey.
• Serve with gravey on the side.
• Serves 8.