Turkey Breast With Cranberry Gravy In A Crock Pot Recipes

CRANBERRY TURKEY BREAST WITH GRAVY

Steps:

• Place turkey in a 5-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, onion soup mix, salt and pepper; pour over turkey. Cover and cook on low for 5-6 hours or until tender., Remove turkey to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

SLOW-COOKER TURKEY BREAST WITH CRANBERRY GRAVY

Steps:

• Place turkey in a 5- or 6-qt. slow cooker; sprinkle with salt and pepper. Add thyme and dot with butter. Combine cranberry sauce, cider, stock, soup mix, syrup and Worcestershire; pour over turkey. Cook, covered, on low 3-4 hours or until a thermometer inserted in turkey reads at least 165°). Remove turkey and keep warm., Transfer cooking juices to a large saucepan; discard thyme sprigs. Combine the flour and water until smooth. Bring cranberry mixture to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Slice turkey; serve with cranberry sauce.

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.

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.

SLOW COOKER TURKEY BREAST WITH CRANBERRY SAUCE

Steps:

• Place turkey breast skin side-up in a slow cooker. Add water. Sprinkle salt and pepper over turkey breast and cover with cranberry sauce.
• Cover and cook on Low until no longer pink in the center, about 7 1/2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

FRIED TURKEY BREASTS WITH CRANBERRY MAYO

Steps:

• In a large Dutch oven, add 1/2 cup salt, brown sugar, water, thyme, sage, bay leaves, peppercorns and lemon peel. Bring to a simmer just to dissolve the sugar and salt. Turn off the heat. Stir in the cold buttermilk and lemon juice. Add the turkey breasts. Cover and refrigerate at least 4 hours or up to overnight.
• Remove the turkey from the refrigerator 1 hour before you're ready to cook and allow to come to room temperature.
• Preheat the oven to 350 degrees F.
• Pour enough neutral oil into a large Dutch oven to fill 1/3 of the way up the sides of the pot. Heat over medium heat until the oil reaches 350 degrees F.
• Combine the flour, cornstarch, baking powder, paprika, 1 tablespoon salt and poultry seasoning in a large bowl. Stir in 1/4 cup of the buttermilk brine a little at a time to make small clumps.
• When the oil is at 350 degrees F, remove the turkey breasts from the brine and dredge well in the flour mixture. Carefully add to the oil. (The oil temperature will drop initially, you want it to settle at about 330 degrees, so adjust the heat accordingly.) Cook, turning occasionally, until the coating is crisp and deeply browned and the internal temperature of the turkey is about 160 degrees F, 15 to 18 minutes depending on the size. (If you have larger size turkey breasts and they are brown before they are cooked through, you can finish for a few minutes in the oven at 350 degrees F .)
• Remove the fried turkey to a cooling rack set over a rimmed baking sheet. Let the turkey cool slightly, 5 to 10 minutes.
• While still hot, sprinkle with the sumac, flaky salt and lemon zest.
• Keep warm in the oven until ready to serve.
• To serve, slice the turkey into thick slices against the grain. Serve with the cranberry mayo on the side.
• In a small bowl, stir together the mayonnaise, cranberry sauce, lemon juice and a healthy grinding of black pepper.

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.

EASY CROCK POT TURKEY BREAST WITH FAIL PROOF GRAVY

Steps:

• Place onion and celery in cavity of turkey breast.
• Sprinkle turkey with salt and pepper and place in 5 to 6 quart slow cooker.
• Pour broth over turkey, cover and cook on low for 7 to 8 hours.
• Remove turkey to serving platter, cover with foil to keep warm while making gravy.
• Place liquid in saucepan after straining out veggies, and add 1 to 2 cans chicken broth- depending on how much gravy you want to make.
• In a covered jar, shake together the flour mixed with about 1/2 to 1 cup of water until smooth- or you can whisk it in a bowl.
• When liquid comes to a boil, slowly stir in flour mixture, adding just enough to thicken it to your liking.
• Cook until it bubbles and thickens, stirring often.