Turkey With Mushroom Sauce

Name: Turkey With Mushroom Sauce
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 12 serving(s)
Ingredients: 1 boneless turkey breast, halved (3 lbs.); 2 tablespoons butter, melted; 2 tablespoons dried tarragon; 1/2 teaspoon salt (optional); 1/8 teaspoon pepper; 1 (4 1/2 ounce) jar sliced mushrooms, drained or 1 cup sliced fresh mushrooms; 1/2 cup white wine or 1/2 cup chicken broth; 2 tablespoons cornstarch; 1/4 cup cold water

Submitted by Nicole Brummett

"Another really good slow cooked recipe. This is a really nice change for those that love turkey. The sauce will equal out to about 2 1/2 cups."

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Ready In:: 8hrs 20mins
Ingredients:: 9
Serves:: 12

ingredients

1 boneless turkey breast, halved (3 lbs.)
2 tablespoons butter, melted
2 tablespoons dried tarragon
¹⁄₂ teaspoon salt (optional)
¹⁄₈ teaspoon pepper
1 (4 1/2 ounce) jar sliced mushrooms, drained or 1 cup sliced fresh mushrooms
¹⁄₂ cup white wine or 1/2 cup chicken broth
2 tablespoons cornstarch
¹⁄₄ cup cold water

directions

Place the turkey, skin side up, in a slow cooker/crock pot.
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 to 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 turkey.

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Reviews

This was awesome!!!! One of the best turkey dishes I have ever tasted. My husband made a point to let me know we should have it again!! I didn't have tarragon, so I used a little garlic powder for an extra spice. I also used a skinless turkey breast.

Laurie Irwin
I made this in the oven, well covered, at as low a temperature as my primitive oven would bake. I also scaled the recipe by one third, for only 1 pound of turkey breast. I kept to the recipe's proportions for most things, but did increase the mushrooms considerably. I also used dry vermouth, rather than white wine. I baked the turkey breast for 3 hours, which, in retrospect, may have been a little too long. I then attempted to slice the meat, but ended up shredding it. I next cooked it in the mushroom sauce, adjusting the salt and pepper. It is quite good. My only problem is more a matter of personal taste than anything. I did use the tarragon, but am not so sure if I think it goes well with the turkey or not. Thank you for posting this recipe. I enjoyed trying it.

mianbao