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

Before you start

Before starting, have all the ingredients ready: turkey cutlets, whole-grain Dijon mustard, honey, shallots, sour cream, and savory pan gravy. If using fresh turkey, pat it dry with paper towels. Thinly slice the shallots.

Measure the mustard, honey, sour cream, and gravy. If the turkey cutlets are thick, pound them to an even thickness. Have a slow cooker ready – a 6-7 quart oval works best for arranging the cutlets in a single layer. No other prep is needed.

Instructions

Layer the Base

1. 1Layer the Turkey
   Place the turkey breast cutlets in the bottom of a 6-7 quart slow cooker in a single layer. Spread the whole-grain Dijon mustard evenly over the top of the cutlets, then drizzle with honey. Scatter the sliced shallots over the surface.
   Look for The cutlets should be mostly covered with mustard and honey, with shallots scattered on top.
   Tip If the cutlets are thick, pound them to an even 1/2-inch thickness for more even cooking.
2. 2Add the Creamy Sauce
   In a small bowl, whisk together the sour cream and savory pan gravy until smooth. Pour the mixture over the turkey and shallots. Do not stir; the sauce will blend during cooking.
   Look for The sauce should cover most of the turkey, but some pieces may peek through.
   Tip Use a gravy with rich flavor – turkey or chicken gravy works well.

At this stage, the slow cooker contains raw turkey cutlets topped with mustard, honey, and shallots. The mustard and honey form a glossy coating, while the shallots add a pop of white and purple. The sour cream and gravy mixture is poured over, creating a creamy swirl. The raw turkey should be fully covered with the sauce. The slow cooker is ready to be turned on. The aromas of mustard and honey are fresh and pungent.

Slow Cook

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 4 hours, or until the turkey is fork-tender and reaches an internal temperature of 165°F (74°C) in the thickest part. The sauce will be bubbling gently around the edges.
   Look for The turkey should be opaque and easily flake with a fork. The sauce will have thickened slightly.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist lifting the lid – each peek adds 20 minutes to the cooking time.

After 4 hours on LOW, the slow cooker is filled with fragrant steam. The sauce is gently bubbling, and the turkey is visibly tender, with edges that flake easily. The shallots have softened and become translucent.

The kitchen smells savory with a hint of honey. The sauce has thickened slightly and clings to the turkey. The turkey should reach 165°F (74°C) before serving. The color is a warm golden-brown from the mustard and honey.

Serve and Enjoy

4. 4Serve Over Noodles
   Spoon the turkey and sauce over hot buttered egg noodles. Serve immediately, spooning extra sauce from the slow cooker over the top.
   Look for The turkey should be glistening with sauce, and the noodles should be coated.
   Tip For a lighter option, serve over rice or mashed potatoes instead of noodles.

The turkey is plated over a bed of buttered egg noodles, with the creamy sauce spooned over the top. The meat is moist and glistening, and the sauce has a silky, smooth texture. The dish looks inviting and comforting, with flecks of shallot and mustard seeds. The aroma is rich and savory. The plate is ready to serve, and the turkey should be fork-tender. The final dish is hearty and satisfying.

Common mistakes

One common mistake is lifting the lid too often. Every time the lid is removed, heat escapes, adding 20 minutes to the cooking time. Another is using too much mustard or honey, which can overpower the dish. Stick to the amounts listed.

Also, don’t stir the ingredients after adding the sauce – this can break up the turkey and make the sauce gritty. Finally, avoid using a high-fat gravy that might separate; a well-blended gravy works best. If the sauce seems too thin, remove the turkey and simmer the sauce on the stovetop to thicken.

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. The sauce should be hot and bubbling around the edges.

If the turkey isn’t tender after 4 hours, continue cooking in 30-minute increments until it is. The sauce may look slightly separated if the slow cooker was too hot – stirring gently can help re-emulsify it. Serve immediately for the best texture.

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