Crock Pot Cranberry Turkey Breasts Recipes

Steps:

• Place turkey breasts in a 5-qt. slow cooker. In a bowl, mix cranberry sauce, 1/2 cup water and soup mix. Pour half over turkey. Cook, covered, on low until a thermometer reads 165°, 4-6 hours. Remove turkey. Transfer cooking juices and remaining cranberry mixture to a large saucepan., When meat is cool enough to handle, shred with 2 forks. Return to slow cooker; keep warm. Meanwhile, bring cooking juices and cranberry mixture to a boil. Mix cornstarch and remaining water until smooth; gradually stir into cranberry mixture. Cook and stir until thickened, about 2 minutes. Serve with turkey.

Steps:

• Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

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).

Steps:

• 1. In a large bowl, combine chicken broth, apple, onion, celery, cranberry sauce and poultry seasoning. Divide stuffing evenly on each cutlet. Roll up and tie, and place in the crock pot slow cooker.
• 2. Cover, cook on low 8 hrs or high for 4 hours. Recommended Unit size: 3-6 quarts.

Steps:

• Remove and discard skin from turkey breast; place turkey in 5- to 6-quart slow cooker.
• In small bowl, mix cranberry sauce, soup mix, mustard and salt until well blended; pour over turkey.
• Cover; cook on Low setting 6 to 7 hours or until meat thermometer inserted into thickest portion of turkey breast reads 170°F.
• About 15 minutes before serving, remove turkey from slow cooker; place on cutting board and cover to keep warm. Place fine strainer over 3-quart saucepan. Carefully pour cooking juices from slow cooker through strainer into saucepan.
• In small bowl, blend water and cornstarch until smooth; stir into strained liquid in saucepan. Heat to boiling over medium-high heat, stirring constantly; boil 1 minute.
• Cut turkey into slices; arrange on serving platter. Spoon about 1/2 cup gravy over turkey. Serve with remaining gravy.

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.

Steps:

• Brush turkey with oil. Combine the garlic, seasoned salt, paprika, Italian seasoning and pepper; rub over turkey. Transfer to a 6-qt. slow cooker; add water. Cover and cook on low for 5-6 hours or until tender. Lemon-Garlic Turkey Breast: Combine 1/4 cup minced fresh parsley, 8 minced garlic cloves, 4 teaspoons grated lemon zest, 2 teaspoons salt-free lemon-pepper seasoning and 1-1/2 teaspoons salt; rub over turkey breast. Add water and cook as directed.

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.