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Turkey in a Pot Recipe

Turkey in a Pot Recipe

"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.
TOTAL TIME: Prep: 25 min. Cook: 5 hours YIELD:12-16 servings

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 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.

Nutritional Facts

1/4 pound: 168 calories, 1g fat (trace saturated fat), 53mg cholesterol, 48mg sodium, 19g carbohydrate (14g sugars, 1g fiber), 21g protein

Reviews for Turkey in a Pot

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MY REVIEW
phancyface724
Reviewed Sep. 26, 2012

"My husband LOVED this recipe and he hates cranberries. Delish!"

MY REVIEW
jog4me28
Reviewed Jul. 18, 2011

"Had 3 other picky eaters rate this and it was a 5 star from each of them. Reduced the sauce so it was very thick (30 minutes) and it was superb. Definitely a keeper."

MY REVIEW
tlforehand
Reviewed Sep. 13, 2010

"Because this was a last minute make, I didn't have the cranberry sauce so used dried cranberries which worked well. Also didn't have the dried mustard but it wasn't missed. The turkey was so tender and so good. My husband went in for seconds and he rarely goes for seconds when it comes to poultry. I brought in leftovers for lunch the next day and the turkey was still tender. I passed this recipe onto a friend. I look forward to making it again. Added bonus, the house smells wonderful while it's cooking."

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer