Crock Pot Cranberry Turkey Breasts Food

SLOW COOKER TURKEY WITH CRANBERRY SAUCE

Steps:

• Place turkey breasts in a 5-qt. slow cooker. In a large bowl, combine the cranberry sauce, 1/2 cup water and soup mix. Pour over turkey. Cover and cook on low for 4-6 hours or until meat is tender. Remove turkey and keep warm., Transfer cooking juices to a large saucepan. Combine the cornstarch and remaining water until smooth. Bring cranberry mixture to a boil; gradually stir in cornstarch mixture until smooth. Cook and stir for 2 minutes or until thickened. Slice turkey; serve with cranberry sauce.

SLOW-COOKED TURKEY BREASTS WITH CRANBERRY SAUCE

Steps:

• Place turkey breasts in a 5-qt. slow cooker. In a bowl, mix cranberry sauce, 1/2 cup water and soup mix. Pour half over turkey. Cook, covered, on low until a thermometer reads 165°, 4-6 hours. Remove turkey. Transfer cooking juices and remaining cranberry mixture to a large saucepan., When meat is cool enough to handle, shred with 2 forks. Return to slow cooker; keep warm. Meanwhile, bring cooking juices and cranberry mixture to a boil. Mix cornstarch and remaining water until smooth; gradually stir into cranberry mixture. Cook and stir until thickened, about 2 minutes. Serve with turkey.

CROCK POT CRANBERRY TURKEY BREAST

Steps:

• Unwrap turkey breast, making sure to leave the netting on the turkey, and place into a slow cooker. I use a 6-qt crock pot.
• Sprinkle salt and pepper over the turkey and rub it in. In a mixing bowl combine cranberry sauce, onion seasoning mix, and orange juice. Pour over the turkey.
• Cook on LOW heat for 5-7 hours. Internal temperature needs to be at least 165 degrees. Mine cooked for 6 hours.
• Take turkey breast out of the crock pot and place onto the serving plate. Cover with tin foil to keep it hot. Skim the fat pieces from the crock pot. Pour the remaining liquid from the crockpot into a medium saucepan.
• Mix together the cornstarch and water in a small bowl. Bring the sauce from the slow cooker to a boil. Once boiling add the cornstarch mixture and stir with a whisk until it's thickened. You may have to turn the heat down while doing this to prevent it from boiling too much and burning. It should only take between 1-2 minutes for it to thicken.
• Pour some of the gravy over the turkey breast and serve. I pour the extra sauce into a jar and set that out with the turkey so you can serve additional gravy with the turkey servings.

CROCK POT TURKEY BREAST

Steps:

• Rinse the turkey and pat it dry with paper towels.
• Rub turkey all over with the oil.
• Carefully pull back skin over breast and rub with seasonings.
• Place breast, meaty side up into a 5 quart slow cooker.
• Peel the onion, cut it into quarters and place around the edges of the pot.
• Peel the garlic cloves and place around the sides of the cooker (maybe rub some minced under the skin).
• Cook for 9 hours if frozen or 7 ½ hours if not frozen on low or to 170 degree internal temperature.
• Let bird rest 10 minutes before carving.
• Discard vegetables.

SLOW COOKER TURKEY BREAST

Steps:

• Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

SLOW COOKER CRANBERRY CHICKEN

Steps:

• Combine all ingredients in slow cooker.
• Cover and cook on high for 4 hours or low for 6-8 hours. Serve with rice and enjoy!

CRANBERRY CROCK POT BBQ TURKEY BREAST

Steps:

• Combine all ingredients in a crock pot.
• Cover and bake on high for 4-5 hours or on low for 6-8 hours.
• Remove turkey breasts from crock pot and slice thinly.
• Serve with sauce on side.

ROAST TURKEY BREAST WITH CRANBERRY MARINADE

Steps:

• In a large liquid measuring cup, whisk together cranberry juice, oil, maple syrup, cider vinegar, garlic, salt, pepper, thyme and parsley.
• Place both turkey breasts in a large FoodSaver® vacuum seal bag and add the marinade.
• Place in the freezer, standing upright with the opening at the top, and freeze until frozen solid.
• Place the open end of the FoodSaver® vacuum seal bag into the vacuum sealer and press to seal.
• Return to the freezer to cook later, or place in the refrigerator to thaw overnight before roasting. (To thaw quickly, place in a sink of cold water, and refresh the water every 30 minutes -- this should help the turkey breast to thaw in a couple of hours).
• Preheat the oven to 400 degrees F.
• Place turkey breasts in a single layer in a large baking dish, pour in 1/2 cup water, and roast for 40-60 minutes, until a meat thermometer in the thickest parts reach 165 degrees F. If skin is browning quickly, cover the pan with foil half way through the cook time. If the juices are browning quickly in the pan, add an additional 1/2 cup water.
• Remove turkey breasts from the oven and let rest for 10-15 minutes before slicing and serving.

CROCK POT TURKEY BREAST

Steps:

• Clean and rinse the turkey under cold water and pat dry. Coat the turkey with oil or fat free cooking spray. Season with House Blend Seasoning Salt all over turkey. If desired, add also some ground poultry seasoning.
• Add vegetables and 1/2 cup water to the bottom of the Crock Pot, then transfer the Turkey into a 6-quart slow cooker. Cover and cook on LOW for 5-6 hours or until tender and the internal temperature reaches 165°F and the juices run clear.
• Remove turkey from Crock Pot and strain the liquid, discarding the vegetables. Reserve at least 2 cups of drippings for the pan gravy. If there is not enough drippings to fill 2 cups of liquid, use chicken or Turkey broth to make up the difference.
• Add butter into a small saucepan and melt. Next add the flour and coat it in the butter. This forms a roux which makes a smooth gravy.
• Whisk in the 2 cups of pan drippings and season with House Seasoning Blend and ground poultry seasoning.
• Bring gravy to a boil over medium-high heat, whisking constantly - removing any lumps. Once you reach a boil, turn the heat down to a simmer and cook until the gravy thickens to your desired consistency, about 2 minutes. If the gravy becomes too thick you may opt to thin it out with some turkey stock or water.

SLOW COOKER CRANBERRY TURKEY BREAST RECIPE

Steps:

• In a mixing bowl, combine cranberry sauce, onion soup mix, orange juice and water.
• Place turkey breast in a slow cooker sprayed with nonstick cooking spray and pour prepared sauce on top.
• Cover slow cooker and cook on low for 6-8 hours.

CROCK POT TURKEY BREAST WITH CRANBERRY SAUCE

Steps:

• Combine all of the brine ingredients in a 2 gallon bag or large non-reactive container. Stir well so all of the salt and sugar is dissolved. Add the turkey to the brine and refrigerate for 12-24 hours.
• Drain and rinse the turkey breast and pat dry with paper towels. Rub the turkey with 1 Tbsp. olive oil and spices.
• Whisk the water and flour together until smooth and add to the remaining cranberry sauce ingredients in a 5-8 quart Crock Pot. Set your turkey on top of the cranberries and cook for 4-8 hours on low until the turkey reaches an internal temperature of 165°. Your cooking time will depend on the size of your turkey and temperature of your Crock Pot.
• NOTE: I cooked a 5lb turkey breast in a 5 quart Crock Pot, that tends to cook a little faster than other slow cookers, for 4 hours on low. An 8lb turkey in a cooler Crock Pot will taker closer to 7-8 hours.
• TIP: If you are stressed about getting your turkey done in time for the meal, feel free to start it an hour or two before you think you should. To reheat the meat for the meal, put the turkey, along with some chicken broth back in the Crock Pot 30-45 minutes before the meal to reheat it.

SLOW COOKER CRANBERRY TURKEY BREAST

Steps:

• Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
• Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.

TURKEY BREAST WITH CRANBERRY GRAVY IN A CROCK POT

Steps:

• 1. Spray crock pot well with cooking spray, and put the onions in the bottom. Put the turkey breast on top of the onions.
• 2. In a medium bowl combine all remaining ingredients, blending together to a nice thick sauce. Pour over turkey breast.
• 3. Cover and cook on low for 7 to 9 hours, time depends on your crock pot. For the gravy: After removing turkey breast , skim off any grease; if too thin bring sauce in pot to a boil and add orange zest and a bit of corn starch mixed with a little water and cook to desired thickness.

CROCK POT CRANBERRY TURKEY BREASTS

Steps:

• 1. In a large bowl, combine chicken broth, apple, onion, celery, cranberry sauce and poultry seasoning. Divide stuffing evenly on each cutlet. Roll up and tie, and place in the crock pot slow cooker.
• 2. Cover, cook on low 8 hrs or high for 4 hours. Recommended Unit size: 3-6 quarts.