Crock Pot Cranberry Turkey Breast

• portions: 8 servings
• temps actif: 5 minutes
• temps total: 6 hours 5 minutes

Ingrédients

1 (5-7 lbs) boneless turkey breast

1 teaspoon salt

1/2 teaspoon pepper

1 can (14 oz) whole berry cranberry sauce

1 cup onions chopped

3 tablespoons butter

1tsp Italian seasoning

1/2 teaspoon onions powder

1/4 teaspoon garlic powder

1/4 teaspoon celery salt

1/2 chicken bone broth

1/4 cup sherry or white cooking wine

1/8 cup broth

2 tablespoons flower

Instructions

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.

Mix seasonings and flour in a dish ahead of time

In a saute pan caramelize onions in butter. Turn heat to low. Pour seasonings over onions and sauté for 30 seconds. Pour wine in until it cooks down, then pour in broth. Turn heat off and mix in cranberry sauce. 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.

Nutrition

• Calories: 398 kcal
• Lipides Totaux: 5 g
• Lipides Saturés: 1 g
• Cholestérol: 153 mg
• Sodium: 1293 mg
• Glucides Totaux: 28 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 23 g
• Protéines: 62 g