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Turkey Breast with cranberry-onion gravy (12/21/2007)

Crock Pot Turkey Breast with Cranberry-Onion Gravy

1 4-6 lb. Turkey Breast (thawed) (rinsed and patted dry)
Salt & Pepper to taste to sprinkle over turkey
1 can Cranberry sauce, jelly type
1 envelope dry onion soup mix
1 tablespoon prepared yellow mustard
½ tsp. Salt
¼ cup water
3 tablespoons corn starch

Spray large slow cooker (at least 5 quart) with cooking spray. Place turkey breast in slow cooker. In a small microwaveable bowl, add cranberry sauce and heat for a minute or two. Mix in onion soup mix, yellow mustard and salt until well blended. Pour over turkey. Cover and cook on low setting 6-7 hours or until meat thermometer inserted into the thickest portion of turkey breast reads 170-degrees F (mine was 6 ½ pounds and was done in 6 ½ hours).

About 15 minutes before serving, remove turkey from slow cooker. Place on cutting board and cover with foil to keep warm.

Strain ingredients over medium sauce pan. In a 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 and place on serving platter. Spoon about ½ cup gravy over turkey. Serve with remaining gravy with mashed potatoes and your choice of vegetables.

This week's recommended wine from Van's Liquor Store in East Dubuque-J.J. Prum's Wehlener Sonnenuhr Riesling 2004.

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