Crockpot Sour Cream Garlic Herb Turkey Cutlets Step-by-step instructions

Before you start

Before starting, pat the turkey cutlets dry with paper towels. Halve the baby potatoes (or quarter if larger than a golf ball). Smash the garlic cloves and rinse the rosemary sprigs.

Have the sour cream and gravy measured and ready. If using store-bought gravy, warm it slightly to make stirring easier. No need to preheat the slow cooker—just add the ingredients straight in.

Instructions

Layer and Sauce

1. 1Layer the Turkey and Potatoes
   Place the turkey breast cutlets in the bottom of a 6-quart slow cooker in a single layer. Scatter the halved baby potatoes, smashed garlic cloves, and fresh rosemary sprigs over the turkey.
   Look for The turkey and potatoes should be evenly distributed in the slow cooker.
   Tip If the cutlets are very thick, pound them lightly to an even thickness for even cooking.
2. 2Add the Sauce
   In a small bowl, stir together the sour cream and savory pan gravy until smooth. Pour the mixture over the turkey and potatoes, spreading it gently to coat as much as possible.
   Look for The sauce should cover the meat and potatoes fairly evenly.
   Tip No need to stir after adding the sauce—the slow cooker will do the work.

After layering the turkey, potatoes, garlic, and rosemary, and pouring over the sour cream and gravy mixture, you'll see a thick, creamy sauce covering the ingredients. The turkey should be mostly submerged. The raw turkey should look pink and moist, the potatoes pale and firm. The aroma is fresh and savory, with notes of garlic and rosemary.

Slow Cook

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the turkey is fork-tender and cooked through. The turkey is safe to eat when it reaches an internal temperature of 165°F (74°C).
   Look for The sauce will be bubbling gently around the edges and the turkey will be very tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the temperature with an instant-read thermometer inserted into the thickest part of a cutlet.

After several hours, the sauce will be bubbling gently around the edges, and the kitchen will smell richly savory. The turkey will be fork-tender and opaque throughout, and the potatoes will be easily pierced with a knife.

The sauce will have thickened slightly and turned a warm golden color. The turkey must read 165°F (74°C) on an instant-read thermometer.

Serve

4. 4Serve Over Noodles
   Remove the rosemary sprigs. Serve the turkey and potatoes over warm buttered egg noodles, spooning plenty of the silky sour cream gravy over the top.
   Look for The gravy should be thick and creamy, coating the back of a spoon.
   Tip For a thicker gravy, let the slow cooker sit uncovered for 10 minutes before serving.

When serving, the turkey cutlets should be moist and shreddable with a fork, the potatoes creamy and coated in gravy. The sauce should be silky and smooth, not broken or curdled. Over buttered egg noodles, the dish looks hearty and inviting, with steam rising and a glossy sheen. Taste for seasoning and add salt and pepper if needed.

Common mistakes

One common mistake is overcooking the turkey, which can make it dry and stringy. Stick to the recommended cooking times and check the temperature early. Another is using low-fat sour cream, which may curdle at prolonged heat—full-fat is safer.

Also, don't stir the dish during cooking; this can break up the potatoes and make the sauce cloudy. Finally, don't omit the rosemary—it adds essential flavor.

How to tell it’s done

The turkey is done when it reaches an internal temperature of 165°F (74°C) in the thickest part, and the potatoes are fork-tender. The sauce will be bubbling gently and thickened.

Let the dish rest for a few minutes before serving to allow the sauce to settle. If the gravy seems thin, remove the lid and let it cook on HIGH for 10-15 minutes to reduce.

• Poultry: 165°F (74°C) in the thickest part