Ingredients
2 boneless skinless turkey breast halves (2 to 3 pounds each) 1/2 teaspoon salt 1/2 teaspoon pepper3 fresh thyme sprigs 2 tablespoons butter1 cup whole-berry cranberry sauce1 cup apple cider or juice1/2 cup chicken stock1 envelope onion soup mix2 tablespoons maple syrup1 tablespoon Worcestershire sauce1/4 cup all-purpose flour1/4 cup water
Preparation
Place turkey in a 5- or 6-qt. slow cooker; sprinkle with salt and pepper. Add thyme and dot with butter. Combine cranberry sauce, cider, stock, soup mix, syrup and Worcestershire; pour over turkey. Cook, covered, on low 3-4 hours or until a thermometer inserted in turkey reads at least 165°. Remove turkey and keep warm.
Transfer the remaining cranberry mixture to a large saucepan; discard thyme sprigs. Combine the flour and water until smooth. Bring cranberry mixture to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Slice turkey; serve with cranberry gravy. If desired, sprinkle with pepper and garnish with additional thyme sprigs.
