1 boneless turkey breast, halved (3 pounds)
2 tablespoons butter, melted
2 tablespoons dried tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 4-1/2-ounce jar mushrooms, sliced and drained
1/2 cup white wine or chicken broth
2 tablespoons cornstarch
1/4 cup cold water
Place the turkey, skin side up, in a crockpot. Brush with melted butter. Sprinkle with tarragon, salt and pepper. Top with mushrooms. Pour wine or chicken broth over everything. Cover and cook on low for 7 to 8 hours.
When cooked, remove turkey and keep warm. Skim fat from the turkey juices in the pot. In a saucepan, combine cornstarch and water until smooth. Gradually add cooking juices. Bring to a boil; cook and stir for two minutes or until thickened. Add additional salt and pepper if desired. Serve hot with turkey.
