Wild Mushroom & Rosemary Turkey

The aroma of rosemary and garlic will fill your kitchen as the turkey and potatoes are cooking. Serve this new twist on a traditional favorite at your next Thanksgiving or Christmas gathering.

30 min.prep time 5:30total time

6 servings

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1 pound (about 3 cups) new red potatoes, quartered

2 1/2 to 3-pound bone-in turkey breast half

1/4 pound (about 2 1/2 cups) assorted wild mushrooms, sliced*

2 tablespoons Land O Lakes® Butter, melted

2 teaspoons dried rosemary leaves

2 teaspoons finely chopped fresh garlic

1/2 teaspoon salt

1 (10 1/2-ounce) can condensed chicken broth

1 tablespoon cornstarch

1 tablespoon water

Spray 5- to 6-quart slow cooker with no-stick cooking spray. Place potatoes in slow 

cooker; top with turkey breast half. Add mushrooms, butter, rosemary, garlic and salt. 

Pour broth over all.

Cover; cook on Low heat setting 5-6 hours or until turkey is tender. (Turn turkey breast 

over once during cooking, if desired.)

Remove turkey and potatoes to serving platter; keep warm. Pour mushrooms and juices 

into 2-quart saucepan. Combine cornstarch and water in small bowl; mix well. Stir 

cornstarch mixture into juices. Cook over medium heat, stirring constantly, 2-3 minutes 

or until mixture comes to a boil and is slightly thickened. Serve turkey and potatoes 

with gravy.

*Substitute your favorite mushrooms including button, shiitake, cremini, portabella or 

oyster mushrooms.

- Purchase mushrooms in the bulk produce section of your grocery store. Mix and match your favorite kinds of mushrooms to add variety to this recipe.

- Use caution when cooking meat on the bone in the slow cooker. Often the meat becomes so tender the bone falls away. Make sure small bones are not left in the sauce.