This recipe for Cranberry Turkey Breast with Gravy is from Taste of Home magazine
1 bone-in Turkey Breast (5-6 pounds)
1 can (14 ounces) whole-berry cranberry sauce
1/4 cup orange juice
1 envelope onion soup mix
1/4 teaspoon salt
1/4 teaspoon pepper
3 to 4 teaspoons cornstarch
1 tablespoon water
1. Place turkey in a 5-quart slow cooker. In a small bowl, combine cranberry sauce, orange juice, onion soup mix, salt and pepper; pour over turkey. Cover and cook on low for 5-6 hours or until tender.
2. Remove turkey to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.