Wednesday, April 18, 2012

3 lb. boneless turkey breast, halved
16 oz. can whole berry cranberry sauce
1/2 c. sugar
1/2 c. apple juice
1 T cider vinegar
2 garlic cloves, minced
1 tsp. ground mustard
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
2 T. all-purpose flour
1/4 c. cold water
1/4 tsp. browning sauce

Place the turkey skin side up in a 5-qt. crock pot.
Combine the cranberry sauce, sugar, apple juice, vinegar, garlic, mustard, cinnamon, cloves and allspice; pour over turkey.
Cover. Cook on low for 5-6 hours or until a meat thermometer reads 170 degrees F.
Remove turkey to a cutting board; keep warm.
Strain cooking juices. In a saucepan, combine flour and water until smooth; gradually stir in strained juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired.
Serve gravy with sliced turkey.


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