Homestyle Mozzarella Mushroom Turkey Breast Step-by-step instructions

Before you start

Before starting, pat the turkey breast dry with paper towels. If the cutlets are thicker than 1 inch, consider pounding them to an even thickness for more uniform cooking. Slice the mushrooms if they aren't pre-sliced.

Measure out the mozzarella and have the garlic herb butter ready. Bring the cream of mushroom soup to room temperature or just open the can. Make sure the slow cooker is clean and ready to use.

Instructions

Layer the Base

1. 1Layer the Turkey and Mushrooms
   Place the turkey breast cutlets in the bottom of a 6-quart slow cooker in a single layer. Scatter the sliced cremini mushrooms evenly over the turkey. Pour the condensed cream of mushroom soup over everything, spreading it with a spoon to cover the surface.
   Look for The turkey is covered with soup and mushrooms; the slow cooker is about half full.
   Tip If the cutlets are large, cut them into a few pieces so they fit in a single layer.
2. 2Add Cheese and Butter
   Sprinkle the shredded mozzarella evenly over the soup layer. Place the garlic herb butter pats on top. Do not stir; leave the layers as they are to melt and blend during cooking.
   Look for The top is covered with cheese and butter pats.
   Tip Using whole-milk mozzarella gives the creamiest melt.

The slow cooker should be filled with turkey, mushrooms, soup, cheese, and butter, all layered in that order. The ingredients look raw but ready to transform. The kitchen smells of garlic and herbs. Do not stir; the layers will meld during cooking.

Slow-Cook and Shred

3. 3Slow-Cook on Low
   Cover the slow cooker and cook on low for 4 hours, or until the turkey is fork-tender and registers 165°F (74°C) in the thickest part. Do not lift the lid during the first 3 hours to keep the heat steady.
   Look for The sauce is bubbling gently at the edges and the turkey shreds easily with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Low and slow keeps the turkey moist; high heat can dry it out.
4. 4Shred the Turkey
   Using two forks, shred the turkey directly in the slow cooker. Stir everything together so the sauce coats the shredded meat and mushrooms. Let it sit uncovered for 5 minutes to thicken slightly.
   Look for The sauce clings to the shredded turkey and looks creamy, not watery.
   Tip Shred while the turkey is still warm; it pulls apart easily.

After 4 hours on low, the sauce is bubbling and the turkey is tender. The aroma is rich and savory.

The turkey shreds easily, and the sauce clings to the meat. The cheese is fully melted and the mushrooms are soft. The mixture looks creamy and cohesive.

Finish with Pasta

5. 5Cook the Pasta
   Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain well, then return to the pot and toss with the garlic butter until the pasta is coated.
   Look for The penne is tender but still has a slight bite.
   Tip Reserve a cup of pasta water in case you want to loosen the sauce later.
6. 6Serve Over Garlic Butter Penne
   Divide the garlic butter penne among plates. Spoon the creamy turkey and mushroom mixture generously over the top. Serve hot.
   Look for Each plate has a bed of pasta with a generous scoop of turkey and sauce.
   Tip A crisp green salad on the side would round out the meal, if desired.

The penne is al dente and coated in garlic butter. The turkey mixture is hot and bubbling. When plated, the pasta is topped with a generous scoop of the creamy turkey. The dish looks hearty and inviting, with steam rising and a golden, cheesy sauce.

Common mistakes

One common mistake is lifting the lid too often to check on the turkey. Each time you open the slow cooker, heat escapes and adds cooking time. Another is using low-fat mozzarella, which can turn rubbery.

Also, don't skip the garlic butter on the pasta—it ties the dish together. Finally, if the sauce looks separated, give it a good stir; the cheese and soup may need help emulsifying.

How to tell it’s done

The turkey is done when it shreds easily with a fork and the thickest piece registers 165°F (74°C) on an instant-read thermometer. The sauce should be bubbling gently around the edges and have a creamy, slightly thickened consistency.

If the sauce seems too thin, let it sit uncovered for 10 minutes to reduce. The mushrooms should be tender and the cheese fully melted and incorporated.

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