Slow-Cooker Maple-Mustard Turkey Breast

Slow-Cooker Maple-Mustard Turkey Breast

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From: Everyday Slow Cooker

Depart from the expected roasted whole turkey for Thanksgiving dinner, and serve this succulent, slow-cooker turkey breast instead. You'll delight guests with a new dish and also save yourself hands-on time and effort. As a bonus on Turkey Day, this recipe leaves your oven free for stuffing and casseroles. If whole turkey breast isn't available, ask your butcher to cut up a whole turkey and give you the whole turkey breast. To make this recipe gluten free, use gluten-free Dijon. For a pretty presentation, serve with fresh thyme and cilantro sprigs.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 cup apple cider
  • 3 fresh thyme sprigs
  • ⅓ cup pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 (6 pound) whole bone-in turkey breast
  • 1 teaspoon kosher salt
  • ½ cup unsalted chicken stock
  • ¼ teaspoon black pepper
  • 5 teaspoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon apple cider vinegar
  • Fresh thyme leaves (optional)

Preparation

  • Prep

  • Ready In

  1. Bring the apple cider and thyme sprigs to a boil in a small saucepan over medium-high; cook until the cider is reduced to about ½ cup, about 10 minutes; discard the thyme sprigs. Stir in the maple syrup and mustard.
  2. Place the turkey, breast side up, in a 6-quart slow cooker. Loosen the skin from the turkey breast without totally detaching the skin; rub ¾ teaspoon of the salt under the skin. Replace the skin. Pour the apple cider mixture over the turkey in the slow cooker. Cover and cook on HIGH until a meat thermometer inserted in the thickest part of the breast and not touching the bone registers 165°F, about 3 hours and 30 minutes. Remove the turkey from the slow cooker, reserving the cooking liquid in the slow cooker. Let the turkey rest 10 minutes. Remove the skin from the turkey, discarding the skin.
  3. Meanwhile, pour the cooking liquid through a wire-mesh strainer into a 2-quart saucepan, discarding the solids. Skim the fat from the surface of the cooking liquid. Stir in the stock, pepper, and remaining ¼ teaspoon salt. Whisk together the cornstarch and water in a small bowl; whisk into the cooking liquid mixture. Bring to a boil over medium-high, whisking constantly; boil, whisking constantly, until thickened, about 10 minutes. Stir in the vinegar. Slice the turkey thinly, discarding the bone; serve with the gravy. Garnish with the thyme leaves, if desired.

Nutrition information

  • Serving size: 4 ounces turkey, 3 tablespoons sauce
  • Per serving: 251 calories; 3 g fat(1 g sat); 0 fiber; 10 g carbohydrates; 43 g protein; 5 g sugars; 5 g added sugars; 367 mg sodium;
  • Carbohydrate Servings: ½

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