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slow cooked turkey with cran-rasp compote

Sara_Andrea avatar
Recipe by
Sara Andrea
@Sara_Andrea
Eugene, OR

Turkey is delicious, even when it's not Thanksgiving - who knew?! This dish does tend to be a bit spendy but it's well worth it to impress company or to indulge in a taste of the holidays during the summer. I love this dish with roasted carrots and parsnips.

yield 8 serving(s)
prep time 10 Min
cook time 3 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For slow cooked turkey with cran-rasp compote

  • 2
    boneless skinless turkey breast halves
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 1/2 tsp
    dried thyme
  • 1/2 tsp
    garlic powder
  • 1/2 c
    water
  • COMPOTE
  • 1 c
    frozen cranberries
  • 1
    apple, peeled cored and diced
  • 1 c
    raspberries
  • 2/3 c
    water
  • 3/4 c
    brown sugar
  • 1 Tbsp
    lime or lemon juice
  • 1/4 tsp
    crushed red peppers
  • 1/4 tsp
    ground ginger
  • 1/8 tsp
    ground nutmeg

How To Make slow cooked turkey with cran-rasp compote

  • 1
    Mix salt, pepper, thyme, and garlic powder. Rub over breasts and place in slow cooker. Pour water around turkey. Cook on low for 3-4 hours.
  • 2
    Remove turkey from slow cooker and let stand 10 minutes before slicing. Use foil tent to keep warm.
  • 3
    Meanwhile, in a medium saucepan, combine sugar, nutmeg, ginger, red peppers, lemon juice and water. Stir to combine. Put frozen cranberries in pan and cover with water mixture. Bring to a boil, boil three minutes before adding diced apples, boil two minutes before adding raspberries. Remove from heat and stir to combine.
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