Slow Cooked Turkey Breast with Mushroom Sauce

Slow Cooked Turkey Breast With Mushroom Sauce Recipe

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


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

How to Make Slow Cooked Turkey Breast with Mushroom Sauce


  • 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.

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About Slow Cooked Turkey Breast with Mushroom Sauce

Course/Dish: Turkey
Other Tag: Quick & Easy

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