Slow Cooker Turkey Breast With Cranberry Gravy Food

SLOW COOKER CRANBERRY TURKEY BREAST

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.

CROCK POT CRANBERRY TURKEY BREAST

Steps:

• Unwrap turkey breast, making sure to leave the netting on the turkey, and place into a slow cooker. I use a 6-qt crock pot.
• Sprinkle salt and pepper over the turkey and rub it in. In a mixing bowl combine cranberry sauce, onion seasoning mix, and orange juice. Pour over the turkey.
• Cook on LOW heat for 5-7 hours. Internal temperature needs to be at least 165 degrees. Mine cooked for 6 hours.
• Take turkey breast out of the crock pot and place onto the serving plate. Cover with tin foil to keep it hot. Skim the fat pieces from the crock pot. Pour the remaining liquid from the crockpot into a medium saucepan.
• Mix together the cornstarch and water in a small bowl. Bring the sauce from the slow cooker to a boil. Once boiling add the cornstarch mixture and stir with a whisk until it's thickened. You may have to turn the heat down while doing this to prevent it from boiling too much and burning. It should only take between 1-2 minutes for it to thicken.
• Pour some of the gravy over the turkey breast and serve. I pour the extra sauce into a jar and set that out with the turkey so you can serve additional gravy with the turkey servings.

SLOW-COOKER TURKEY BREAST WITH CRANBERRY-ONION GRAVY

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.

SLOW-COOKER TURKEY BREAST WITH CRANBERRY GRAVY

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.

SLOW-COOKED TURKEY BREASTS WITH CRANBERRY SAUCE

Steps:

• Place turkey breasts in a 5-qt. slow cooker. In a bowl, mix cranberry sauce, 1/2 cup water and soup mix. Pour half over turkey. Cook, covered, on low until a thermometer reads 165°, 4-6 hours. Remove turkey. Transfer cooking juices and remaining cranberry mixture to a large saucepan., When meat is cool enough to handle, shred with 2 forks. Return to slow cooker; keep warm. Meanwhile, bring cooking juices and cranberry mixture to a boil. Mix cornstarch and remaining water until smooth; gradually stir into cranberry mixture. Cook and stir until thickened, about 2 minutes. Serve with turkey.

SLOW-COOKER TURKEY BREAST

Steps:

• In 5- to 6-quart slow cooker, mix potatoes, carrots, onion and gravy from turkey breast. Place turkey breast on top.
• Cover; cook on Low heat setting 7 to 8 hours or until vegetables are tender and thermometer inserted in center of turkey reads 170°F.

SLOW-COOKER TURKEY BREAST WITH GRAVY

Steps:

• Mix the first 5 ingredients in a small bowl. Place vegetables in a 6- or 7-qt. slow cooker; top with turkey. Rub turkey with seasoning mixture., Cook, covered, on low 5-6 hours or until a thermometer inserted in turkey reads at least 170°. Remove from slow cooker; let stand, covered, 15 minutes before slicing., Meanwhile, strain cooking juices into a small saucepan. Mix flour and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.

EASY CROCK POT TURKEY BREAST WITH FAIL PROOF GRAVY

Steps:

• Place onion and celery in cavity of turkey breast.
• Sprinkle turkey with salt and pepper and place in 5 to 6 quart slow cooker.
• Pour broth over turkey, cover and cook on low for 7 to 8 hours.
• Remove turkey to serving platter, cover with foil to keep warm while making gravy.
• Place liquid in saucepan after straining out veggies, and add 1 to 2 cans chicken broth- depending on how much gravy you want to make.
• In a covered jar, shake together the flour mixed with about 1/2 to 1 cup of water until smooth- or you can whisk it in a bowl.
• When liquid comes to a boil, slowly stir in flour mixture, adding just enough to thicken it to your liking.
• Cook until it bubbles and thickens, stirring often.

SLOW-COOKER TURKEY BREAST

Steps:

• Brush turkey with oil. Combine the garlic, seasoned salt, paprika, Italian seasoning and pepper; rub over turkey. Transfer to a 6-qt. slow cooker; add water. Cover and cook on low for 5-6 hours or until tender. Lemon-Garlic Turkey Breast: Combine 1/4 cup minced fresh parsley, 8 minced garlic cloves, 4 teaspoons grated lemon zest, 2 teaspoons salt-free lemon-pepper seasoning and 1-1/2 teaspoons salt; rub over turkey breast. Add water and cook as directed.

CRANBERRY TURKEY BREAST WITH 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.