Slow-Cooker Honey Dijon Turkey Cutlets Step-by-step instructions

Before you start

Before you start, pat the turkey cutlets dry with paper towels and trim any excess fat. Slice the shallots thinly and measure out the mustard, honey, butter, and cream.

Have your slow cooker ready—a 6-quart oval works best for a single layer. No need to preheat the slow cooker or brown anything. This recipe is truly dump-and-go, so all you need is a few minutes of prep and then patience.

Instructions

Layer and Walk Away

1. 1Layer the Turkey and Aromatics
   Place the turkey breast cutlets in the bottom of a 6-quart slow cooker in a single layer, overlapping slightly if needed. Scatter the sliced shallots over the turkey, then spoon the whole-grain Dijon mustard and honey over the top, spreading to coat as much as possible.
   Look for The turkey should be well coated with mustard and honey, with shallots scattered evenly.
   Tip If the cutlets are very thick, pound them to an even 1/2-inch thickness for more uniform cooking.
2. 2Add Butter and Cream
   Dot the top of the turkey with the salted butter pats, then pour the heavy whipping cream evenly over everything. Do not stir; the layers will meld during cooking.
   Look for The cream should pool around the turkey, and the butter pats should be visible on top.
   Tip Using cold butter straight from the fridge is fine; it will melt slowly and enrich the sauce.

At the end of this phase, you’ll have a raw turkey layer topped with shallots, mustard, honey, butter, and cream. The mustard and honey may look streaky, and the butter pats will be visible. That’s exactly what you want.

Resist stirring—the slow cooker will do the work. The raw turkey should be well coated, and the cream should pool around the edges. This is the point of no return: close the lid and set the timer.

The Long Simmer

3. 3Slow-Cook Until Tender
   Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the turkey is fork-tender and reaches an internal temperature of 165°F (74°C). The sauce will be bubbling gently around the edges.
   Look for The turkey should shred easily with a fork, and the sauce should be thickened and glossy.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid during cooking; each peek adds 20 minutes to the cook time.

After several hours, the kitchen will start to smell sweet and savory. The sauce will be bubbling gently, and the turkey will be swimming in a golden, creamy liquid.

The shallots will have softened and melted into the sauce, and the butter will have fully incorporated, giving the sauce a glossy sheen. The turkey should be fork-tender and nearly falling apart. Check that it reaches 165°F (74°C) before moving on.

Serve the Glaze

4. 4Rest and Serve
   Turn off the slow cooker and let the turkey rest in the sauce for 5 minutes. Using a slotted spoon, transfer the turkey to a serving platter or plate. Spoon the sauce over the top and serve warm.
   Look for The sauce should be thick enough to coat the back of a spoon, and the turkey should be moist and tender.
   Tip For a thicker sauce, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce during the last 30 minutes of cooking.

When you lift the lid, the sauce should be thick enough to coat a spoon, with a rich, amber color. The turkey should be moist and glistening, with bits of shallot clinging to the meat. The cream and butter have melded into a velvety sauce that smells intensely savory with a hint of honey. Spoon it over the turkey and serve immediately, with extra sauce on the side.

Common mistakes

The most common mistake is overcooking the turkey, which can make it dry and rubbery. Stick to the suggested times and check early. Another pitfall is lifting the lid to peek—this lets heat escape and extends cooking time.

Also, avoid using low-fat or fat-free cream; they can curdle when cooked for long periods. Finally, don’t stir the pot during cooking; the layers are meant to blend slowly.

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. It should be fork-tender and easily pull apart, but not dry or stringy. The sauce should be bubbling gently around the edges and have thickened slightly. If the sauce looks too thin, remove the turkey and whisk in a slurry of cornstarch and water, then cook for 15 more minutes.

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