I have been sharing this recipe with new brides for many years because it is one of my favorite meals. Whether you are a working lady, stay-at-home mom or just have a busy day planned, the convenience of using the slow-cooker and having a delicious meal ready come suppertime is super nice.
Crock Pot Turkey Breast with Cranberry Gravy
- 1 5-7 lb. bone-in turkey breast, thawed
- 15-oz can cranberry sauce
- 1 envelope dry onion soup mix
- 2 Tbs. yellow mustard
- 1/4 cup orange juice
- 3 Tbs. cornstarch
Remove excess skin if there is any. This will make better gravy without all that extra fat. Place turkey breast in crock pot.
Whisk together the cranberry sauce, onion soup packet and mustard; pour over turkey breast.
Cover and cook on low 5-7 hours or until thermometer inserted in thickest part reads 170 degrees.
Stir together the orange juice and cornstarch. Whisk into the juices in the crock pot. Cover and continue to cook 5-10 minutes until thickened.
If you prefer, when turkey is finished cooking, remove and carefully strain the juices from the crock pot into a saucepan, Heat to boiling; stir in the orange juice and cornstarch slurry and cook 2-3 minutes until thickened.
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