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Turkey in a Pot

 Turkey in a Pot
"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.
12-16 ServingsPrep: 25 min. Cook: 5 hours


  • 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


  • 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°.
  • 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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Turkey in a Pot (continued)

Nutritional Facts: 1 serving (1/4 pound) equals 168 calories, 1 g fat (trace saturated fat), 53 mg cholesterol, 48 mg sodium, 19 g carbohydrate, 1 g fiber, 21 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer