Slow Cooker Turkey Breast with Cranberry Gravy

 Slow-Cooker Turkey Breast with Cranberry Gravy

Story This recipe was given to me by my good friend Leslie.

Years you’ve been making it : Since 2019

  

Author/Creator: It was originally from Taste of Home 2018.

Submitted by: Suzy/Mom

It says Prep 25 min. Cook 3 hrs.

Makes 12 servings. Obviously it can be cut in half but it also freezes well. Be careful not to overcook the turkey because it will dry out but the sauce also helps it to not dry out. 

Ingredients

• 2 boneless turkey breast halves (2-3lb each)
• ½ tsp salt
• ½ tsp pepper
• 3 fresh thyme sprigs
• 2 Tbsp butter
• 1 cup whole-berry cranberry sauce
• 1 cup apple cider or juice
• ½ cup chicken stock
• 1 envelope onion soup mix
• 2 Tbsp maple syrup
• 1 Tbsp Worcestershire sauce
• ¼ cup all- purpose flour
• ¼ cup water

Directions

1. Place the turkey in a 5-6 qt. slow cooker, sprinkle with salt and pepper. Add the thyme and dot with butter.

2. Combine cranberry sauce, cider, stock, soup mix, syrup, Worcestershire.

3. Pour over turkey

4. Cook covered on low 3-4 hours or until a thermometer inserted in the turkey reads at least 165 degrees.

5. Remove Turkey and keep warm

Making the gravy

1. Transfer cooking juices to a large saucepan, discard the thyme sprigs

2. Combine flour and water until smooth.

3. Bring the cranberry mixture to a boil

4. Gradually stir in the flour mixture

5. Cook and stir until thickened about 2 minutes.

6. Slice turkey and serve with cranberry gravy

Note: Because I am gluten sensitive I have been using a rice thickener which I actually prefer it does not seem to become lumpy and it does not have a flour taste.