Total Time
8hrs 20mins
Prep 20 mins
Cook 8 hrs

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.

Ingredients Nutrition


  1. Place the turkey, skin side up, in a slow cooker/crock pot.
  2. Brush with butter.
  3. Sprinkle with parsley, tarragon, salt (if desired), and pepper.
  4. Top with mushrooms.
  5. Pour wine or broth over all.
  6. Cover and cook on low for 7 to 8 hours.
  7. Remove turkey and keep warm.
  8. Skim fat from cooking juices.
  9. In a saucepan, combine cornstarch and water until smooth.
  10. Gradually add cooking juices.
  11. Bring to a boil; cook and stir for 2 minutes or until thickened.
  12. Serve with turkey.


Most Helpful

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 March 15, 2004

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 January 07, 2012

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