Slow Cooked Turkey Breast with Mushroom Sauce

Slow Cooked Turkey Breast With Mushroom Sauce Recipe

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Ingredients

1
turkey breast, thawed
2 Tbsp
butter, melted
2 Tbsp
fresh parsley, minced
1/4 tsp
tarragon
1
paprika
1/4 c
sherry, or dry white wine
1/2 tsp
salt
1/8 tsp
pepper to taste

SAUCE INGREDIENTS

drippings
1 can(s)
mushrooms, undrained
2 Tbsp
cornstarch
1/4 c
water, or sherry wine
1/4 tsp
tarragon
salt to taste
pepper to taste

Step-By-Step

1Rinse turkey breast, drain well and pat dry with paper towel.
2Place, skin side up in slow cooker.
3Brush with butter.
4Sprinkle with parsley, tarragon and paprika.
5Add wine, salt and pepper.
6Cover and cook on high setting for 1 hour, then turn to low setting for 6 to 7 hours.
7Internal temperature of breast should reach 170 when done.
8Slice and serve with mushroom sauce.
9Sauce: Strain drippings from slow cooker into large liquid measure.
10Spoon off fat.
11Add mushrooms to drippings and enough water to make 1 3/4 cupfuls.
12Dissolve cornstarch in water or wine and stir into drippings.
13Pour into saucepan, add tarragon and season to taste with salt and pepper.
14Cook over medium to low heat, stirring constantly, until thickened and clear.

About Slow Cooked Turkey Breast with Mushroom Sauce

Course/Dish: Turkey
Other Tag: Quick & Easy