Turkey with Mushroom Sauce

Crockpot Cooking

 Turkey with Mushroom Sauce

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IngredientsTurkey with Mushroom Gravy

  • 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 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 quart slow cooker. Brush with melted butter. Sprinkle with seasonings. Top with mushrooms. Pour wine over all. Cook, covered, on low 3 to 4 hours (a thermometer inserted in Turkey should read at least 165°F).
  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.
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