Okay, so let's talk crispy skin. It's one of the best parts of the turkey, right? But it gets eaten right away. I mean, it has a short window. You rip it off gingerly to avoid burning your fingertips, and you savor the crispy, flavorful crackle. Crispy skin does not make it to the leftover containers for that reason, and because it would no longer be crispy when reheated. So, roast your turkey in the oven (might I suggest this Crispy Skin Roast Turkey with Citrus Herb Brine), and cook this one out of the way in your crockpot.
This extra breast won't yield you any extra crisp skin, it will however give you extra ridiculously juicy and flavor-packed meat AND about two and half cups of gravy. Extra gravy is never a bad thing. Like, ever.
Every single member of my family raved about this turkey. We all wanted it the next night for dinner. And the next. As a matter of fact, I wouldn't object to eating it for breakfast right this minute. So, if you happen to have an extra turkey breast in the freezer, set it in the fridge to thaw right away (and double your cranberry sauce making efforts so you can use some here). If not, get to the store and pick one up before it's too late!
Slow-Cooker Cranberry Turkey Breast with Gravy
This moist, juicy turkey breast and flavorful gravy are made in a slow-cooker, freeing up your oven to make side dishes and desserts. Great for Thanksgiving, Christmas, or any day of the year you're craving turkey.
by
Prep Time: 5 minutes
Cook Time: 4-8 hours
Keywords: slow-cooker entree dairy-free nut-free soy-free cranberries oranges turkey Thanksgiving Christmas American fall winter
Ingredients (serves 6-8 (w/ about 2-1/2 cups gravy)
- 1 bone-in turkey breast (5 to 6 pounds)
- 1-1/2 cups homemade cranberry sauce (or one 14-ounce can whole berry cranberry sauce)
- 1/4 cup freshly squeezed orange juice
- 1 envelope onion soup mix
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1-1/2 tablespoons cold water
- 2 tablespoons cornstarch
Instructions
Place turkey in a 5 to 6 quart crockpot. Combine the cranberry sauce, orange juice, onion soup mix, salt, and pepper in a small bowl, then pour it over the turkey.
Cover and cook on for HIGH for 4 hours or LOW for 5-6 hours; the meat will be tender and register at least 165° F on an instant-read thermometer.
Remove turkey to a serving platter; tent with foil to keep warm.
Pour the liquid in the slow-cooker through a strainer into a fat separator measuring cup (one with a straining lid is handy). Let it settle for a couple of minutes, then pour the liquid into a medium-sized pot, leaving the fat behind. Bring to a boil.
Combine cornstarch and cold water in a small bowl until smooth. Gradually whisk it into the bubbling liquid. Allow to a boil for 2-3 minutes, or until thickened. If you like, pick some of the cranberries from the strained mixture and stir it into the gravy.
Slice turkey breast and serve the gravy over it, or on the side.
-adapted from Taste of Home (Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010)
For more last-minute recipe ideas and ideas for how to use your leftovers, check out my Thanksgiving Inspiration Pinterest board.
Follow Heather Schmitt-Gonzalez's board Thanksgiving Food and Inspiration on Pinterest.
