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Prep Time: 25 Minutes Cook Time: 300 Minutes |
Ready In: 325 Minutes Servings: 12 |
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I use this recipe often for an easy Sunday dinner, writes Lois Woodward of Okeechoebee, Florida. The turkey breast gets a holiday treatment when served with cranberry gravy seasoned with cinnamon, cloves and allspice. Ingredients:
1 boneless turkey breast (3 to 4 pounds), halved |
1 can (14 ounces) whole-berry cranberry sauce |
1/2 cup sugar |
1/2 cup apple juice |
1 tablespoon cider vinegar |
2 garlic cloves, minced |
1 teaspoon ground mustard |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon ground allspice |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 cup cold water |
1/4 teaspoon browning sauce, optional |
Directions:
1. Place the turkey skin side up in a 5-qt. slow cooker. Combine the cranberry sauce, sugar, apple juice, vinegar, garlic, mustard, cinnamon, cloves and allspice; pour over turkey. Cover and cook on low for 5-6 hours or until a meat thermometer reads 170°.
2. Remove turkey to a cutting board; keep warm. Strain cooking juices. In a saucepan, combine flour and water until smooth; gradually stir in strained juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Serve with sliced turkey. Yield: 12-16 servings.
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