Turkey with Mushroom Sauce |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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When we were first married, I didn't have an oven, so I made this tender turkey in the slow cooker, recalls Myra Innes of Auburn, Kansas. These days, I rely on this recipe because it frees up the oven to make other dishes for large get-togethers. Ingredients:
1 boneless skinless turkey breast half (2-1/2 pounds) |
2 tablespoons butter, melted |
2 tablespoons dried parsley flakes |
1/2 teaspoon salt |
1/2 teaspoon dried tarragon |
1/8 teaspoon pepper |
1 jar (4-1/2 ounces) sliced mushrooms, drained or 1 cup sliced fresh mushrooms |
1/2 cup white wine or chicken broth |
2 tablespoons cornstarch |
1/4 cup cold water |
Directions:
1. Place turkey in a 5-qt. slow cooker. Brush with melted butter. Sprinkle with seasonings. Top with mushrooms. Pour wine over all. Cook, covered, on low 3-4 hours (a thermometer inserted in turkey should read at least 165°).
2. Remove turkey to a serving platter; tent with foil. Let stand 10 minutes before slicing.
3. Transfer cooking juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve turkey with sauce. Yield: 8 servings.
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