Slow-Cooker Maple-Mustard Turkey Breast
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 1/2 cup, about 10 minutes; discard the thyme sprigs. Stir in the maple syrup and mustard.Advertisement
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 3/4 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 degrees 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.
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 1/4 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.