Sour Cream French Onion Turkey Cutlets: Easy Slow Cooker Dinner Step-by-step instructions

Before you start

Before starting, ensure the turkey cutlets are thawed if frozen. Slice the onions thinly and rinse the fresh thyme. If making homemade pan gravy, prepare it ahead of time or use a good-quality store-bought version.

Have all ingredients ready: turkey, onions, thyme, broth, sour cream, and gravy. Set out the slow cooker and have measuring cups and spoons handy. Cook the egg noodles just before serving, or keep them warm in a covered pot.

Instructions

Layer and Top

1. 1Layer the Turkey and Onions
   Place the turkey cutlets in the bottom of a 6-quart slow cooker, overlapping slightly if needed. Scatter the sliced onions and fresh thyme sprigs over the turkey. Pour the chicken broth around the edges, being careful not to rinse the seasoning off the meat.
   Look for The turkey should be covered with onions and thyme, with broth pooled around the edges.
   Tip For deeper flavor, sear the turkey cutlets in a hot skillet before adding to the slow cooker.
2. 2Add the Sour Cream and Gravy
   In a small bowl, whisk together the sour cream and pan gravy until smooth. Pour the mixture over the turkey and onions, spreading it evenly with a spatula. Do not stir the ingredients together; leave the sauce on top.
   Look for The top should be evenly coated with the sour cream gravy mixture.
   Tip If the gravy is very thick, thin it with a tablespoon of broth before mixing.

At the end of this phase, the slow cooker insert contains turkey cutlets covered with onions and thyme, with broth pooled around the edges. The sour cream and gravy mixture is spread evenly over the top.

The ingredients are not stirred, creating distinct layers that will meld during cooking. The aroma is fresh and savory, with a hint of onion and thyme.

Slow Cook

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) when checked with an instant-read thermometer inserted into the thickest part of the cutlets.
   Look for The turkey should shred easily with a fork and the sauce should be bubbling gently.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking, as this releases heat and extends cooking time.

After several hours of slow cooking, the kitchen fills with the rich aroma of turkey and onions. The sauce is bubbling gently, and the turkey is visibly tender, easily flaking with a fork. The onions have softened and released their sweetness into the gravy. The color is a warm golden-brown, and the texture looks creamy and luscious.

Rest and Serve

4. 4Rest and Serve
   Turn off the slow cooker and let the dish rest, covered, for 10 minutes. Remove the thyme sprigs. Serve the turkey and onions over buttered egg noodles, spooning extra gravy over the top.
   Look for The sauce should be thick and creamy, and the onions fully softened.
   Tip For a thicker sauce, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook on HIGH for 10 minutes.

After resting, the dish is ready to serve. The turkey is fork-tender and the sauce is thick and creamy. The onions are fully caramelized and sweet. When spooned over buttered egg noodles, the gravy coats each strand. The final dish is visually appealing with a glossy sauce and fragrant steam rising.

Common mistakes

One common mistake is lifting the lid too often during cooking, which releases heat and prolongs cooking time. Another is using low-fat sour cream, which can curdle more easily.

Avoid adding the sour cream at the beginning if possible; it's better to add it in the last 30 minutes of cooking, but this recipe works as written. Also, do not overcook the turkey, as it can become dry. Finally, remember to remove the thyme sprigs before serving, as the leaves will have fallen off and the stems are woody.

How to tell it’s done

The turkey is done when it reaches an internal temperature of 165°F (74°C) and is fork-tender. The onions should be soft and translucent, and the sauce should be bubbling and slightly thickened.

To check, insert an instant-read thermometer into the thickest part of a cutlet. If the turkey is not yet tender, continue cooking in 30-minute increments. The dish should be served hot, with the sauce spooned over the top.

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