1. In a large bowl, combine ground turkey, breadcrumbs, onion, egg, Worcestershire sauce, salt, and pepper. Mix everything together until well blended.
2. Shape the mixture into four oval patties, about 1/2-inch thick.
3. In a skillet over medium heat, brown the patties on both sides, about 3 minutes per side. They don’t need to be cooked through, just browned.
4. Transfer the patties to the slow cooker.
5. In a separate bowl, whisk together the cream of mushroom soup, beef broth, ketchup, Dijon mustard, garlic powder, and dried thyme until smooth.
6. Pour the mixture over the patties in the slow cooker.
7. Cover and cook on low for 4-5 hours, or until the patties are cooked through and tender.
8. Serve the turkey Salisbury steaks with the gravy spooned over the top. Enjoy with your favorite sides!
Variations & Tips
For a gluten-free option, use gluten-free breadcrumbs and make sure your cream of mushroom soup is also gluten-free. You can replace the ground turkey with ground chicken if you prefer. For a more robust flavor, add a splash of red wine to the gravy mixture. Finally, if you have any mushrooms on hand, slice them up and add them to the slow cooker for additional texture and flavor.
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