Cranapple Crockpot Turkey Breast

Turkey.  Cranberries.  Apples.  Does anything shout, “Welcome to November!” louder than these ingredients?  And this is a crockpot recipe that is oh-so-easy to assemble for those busy days when you need to throw something together that will be ready when you come home from work (or the not-so-busy days when you’d just rather be curled up on the couch with a good book and not running around in the kitchen!) 

Although the recipe calls for maple syrup, it’s definitely not a “sweet” flavor by the time the turkey juices contribute to the mix.  And the finished product (in my opinion) works much better when you treat the cranapple mixture like a garnish/sauce, and not like a side dish.  It makes a wonderful accompaniment to the moist, fall-off-the-bone turkey breast that has been simmering in the crock pot all day.  :)

Ingredients:

  • One 5-6 pound bone-in, skin-on turkey breast
  • 3 apples, sliced (I choose not to peel them, but you could if you wanted to)
  • 4 cups raw cranberries, rinsed and “mushy ones” removed
  • salt
  • 1/2 cup apple cider vinegar
  • 1/2 cup maple syrup

Directions:

Place turkey breast in a large crockpot/slow cooker.  (I had to place mine on its side to get it to fit.)  Sprinkle with salt.  Surround with apples and cranberries.  Pour vinegar and maple syrup over the top.  Cover and cook on low for 6-8 hours, or until meat is cooked through and fruits are softened.  (About an hour before dinner, I turned the turkey over on its other side, but I don’t think this step is essential.)

After removing the turkey breast from the crockot, “mush” the berries and apple slices a bit, and then serve them over the top of the turkey.  Easy and delicious!

My 4-yr-old “L” wanted me to take his picture with the turkey. He said it was “so beautiful!” Yes, he got himself dressed today. Yes, his shirt is inside-out. Yes, he is still completely gorgeous.

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Side note:  I love my crockpot.  It’s one of the ginormous ones that’s “Crockpot” brand.  I bought it at Costco last year for my birthday.  But I was really bummed when the stoneware insert got a crack in it a few weeks ago.  I contacted the company, and they sent me a new one!  Hooray for customer service!  Good job, Crockpot company!

13 responses to “Cranapple Crockpot Turkey Breast

  1. Pingback: Paleo Menu: 20 Crockpot Recipes — A Girl Worth Saving

  2. Pingback: Cranapple Crockpot Turkey Breast | Life in the Bell Cave

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  5. This recipe looks delicious AND it fits the paleo autoimmune protocol. So, thank you! I just started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link: http://www.phoenixhelix.com/2013/11/13/paleo-aip-recipe-roundtable-3/

  6. Since cranberries are out of season right now, have you tried this recipe with whole cranberry sauce? I really want to make it but can’t fine whole.cranberries.

    • Are you referring to canned sauce? I don’t really use it, because I like my homemade sauce better! It could work, but you certainly wouldn’t need to add the cranberries until the very end, as they will already be cooked. Good luck!

  7. Pingback: autoimmune paleo slow cooker recipes

  8. Pingback: Link Love (2014-06-14) | Becky's Kaleidoscope

  9. I found whole frozen cranberries at the grocery store :) I got the Irrisistibles brand. I used them instead, and added them at the beginning! The meal turned out great! Will definately try this again :)

  10. We had the turkey breast in our fridge already, and my husband grabbed fresh cranberries the minute they appeared at the supermarket. I started the recipe this morning and it was ready by the time we came back from our pumpkin picking. Absolutely phenomenal! The crock pot was filled to the brim, but we have enough meat for at least a week! Any recommendations on how to make additional cranberries and apples for the side? A lot of it disintegrated in the turkey juices and I would love to have more to accompany the meat. Thank you SO much.

    • I like to boil my fresh cranberries in a little water, some orange juice concentrate (I figure it’s going to get reduced anyway, so I don’t mind using concentrate in this instance) a couple of drops of almond extract (my “secret” ingredient) and just enough maple syrup to take the edge off the tartness – taste it to see if you’ve added enough. You could also replace the OJ concentrate with apple juice, if you’re looking for more of an apple flavor. I personally like eating it without the maple syrup added, though it IS quite tart that way. My family prefers it with the maple syrup. Boil it until the berries pop, reduce to the consistency you like, and mash it all together with the back of a spoon.

      I’m SO glad you enjoyed the recipe! Thanks for the feedback!

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