Ingredients Jump to Instructions ↓

  1. 1 (3 pound) boneless turkey breast, halved

  2. 2 tablespoons butter or margarine, melted

  3. 2 tablespoons dried parsley flakes

  4. 1/2 teaspoon dried tarragon

  5. 1/2 teaspoon salt

  6. 1/8 teaspoon pepper

  7. 1 (4 1/2 ounce) jar sliced mushrooms, drained

  8. 1/2 cup white wine or chicken broth

  9. 2 tablespoons cornstarch

  10. 1/4 cup cold water

Instructions Jump to Ingredients ↑

  1. Place the turkey, skin side up, in a slow cooker. Brush with butter. Sprinkle with parsley, tarragon, salt if desired and pepper. Top with mushrooms. Pour wine or broth over all. Cover and cook on low for 7-8 hours. Remove turkey and keep warm. Skim fat from cooking juices. In a saucepan, combine cornstarch and water until smooth. Gradually add cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the turkey.


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