Slow-cooker Turkey Breast with Cran­berry Gravy

Taste of Home - - Thanksgiving -

I cre­ated this dish when I was crav­ing Thanks­giv­ing din­ner, which was over a month away. Cyndy Gerken, Naples, FL Prep: 25 min. • Cook: 3 hours Makes: 12 serv­ings 2 bone­less skin­less turkey breast halves (2 to 3 lbs. 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 or juice

1/2 cup chicken stock

1 en­ve­lope onion soup mix

2 Tbsp. maple syrup

1 Tbsp. Worces­ter­shire sauce 1/4 cup all-pur­pose flour 1/4 cup wa­ter

1. Place turkey in a 5- or 6-qt. slow cooker; sprin­kle with salt and pep­per. Add the 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.

2. Trans­fer cook­ing juices to a large saucepan; dis­card the thyme sprigs. Com­bine flour and wa­ter un­til smooth. Bring the cran­berry mix­ture to a boil; grad­u­ally stir in flour mix­ture. Cook and stir un­til thick­ened, about 2 min­utes. Slice turkey; serve with cran­berry gravy. 5 oz. cooked turkey with ¹₃ cup gravy: 259 cal., 4g fat (2g sat. fat), 91mg chol., 537mg sod., 17g carb. (10g sug­ars, 1g fiber), 36g pro.

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