Directions
- 1Start with a Butterball boneless turkey breast.
- 2Remove the gravy packet and set it aside.
- 3Rinse the turkey breast.
- 4Place the turkey breast with the netting on into the slow cooker.
- 5Season the turkey with salt.
- 6Season the turkey with black pepper.
- 7Season the turkey with onion and garlic powder.
- 8Add poultry seasoning to the turkey.
- 9Add a packet of onion soup mix on top of the turkey.
- 10Add whole berry cranberry sauce to a bowl.
- 11Pour apple cider into the bowl with the cranberry sauce.
- 12Stir the cranberry sauce and apple cider mixture.
- 13Pour the cranberry and apple cider mixture over the turkey.
- 14Add fresh rosemary to the slow cooker.
- 15Cover the slow cooker.
- 16Set the slow cooker to high for four hours.
- 17Remove the cooked turkey from the slow cooker and let it rest.
- 18Strain the juices from the slow cooker into a saucepan.
- 19Add the reserved gravy packet to the strained juices.
- 20Whisk the gravy mixture.
- 21Heat the gravy mixture to thicken it.
- 22Take a couple tablespoons of cold water.
- 23Add two tablespoons of cornstarch to the cold water.
- 24Whisk the cornstarch and water together.
- 25Stir the cornstarch mixture into the gravy.
- 26Continue to heat and stir the gravy until thickened.
- 27Slice the cooked turkey breast.
- 28Serve the sliced turkey with the gravy.
Ingredients
- 1 piece boneless turkey breast
- 1 packet gravy packet
- 1.5 teaspoons kosher salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1.5 teaspoons poultry seasoning
- 1 packet onion soup mix
- 1 cup whole berry cranberry sauce
- 0.5 cup apple cider
- 3 tablespoons cold water
- 1 tablespoon cornstarch
- fresh rosemary
Equipment
slow cookerknifetongsstrainersmall saucepanwhisksmall bowl
Tips
- Leave the netting on the turkey while cooking to help it stay together.
- Rest the turkey after cooking before slicing to keep it juicy.
- For a thicker gravy, use a cornstarch slurry.
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