|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This wonderful recipe is perfect any time of year but is especially good for a Thanksgiving dinner for just a few people. There's no point cooking a huge turkey for only two or three people unless you like having pounds of leftover meat (some people do!).
The turkey is cooked from the frozen state in this recipe. If you have someone in your family who is in a group that is high risk for food poisoning (elderly, very young, pregnant, or with a chronic illness), try another recipe. Food safety experts recommend that frozen meats should not be cooked in the slow cooker because the meat can warm up too gradually and bacteria can grow in the product.
Please note the different cooking times if you're using a bone-in or boneless breast. And whenever you are serving any type of poultry, always check the final internal temperature with a reliable meat thermometer; it should be 165 F at the thickest part.
Serve this wonderful recipe with hot mashed potatoes, some green vegetable such as steamed green beans or roasted asparagus, and a special homemade pie for dessert.
- 1 frozen turkey breast (NOT thawed, about 5 pounds for bone-in or 3 pounds for boneless)
- 1 (16-ounce) can cranberry sauce
- 1 envelope dry onion soup mix
Gather the ingredients.
For a bone-in turkey, put all of the ingredients into a 5 to 6-quart crockpot.
Cover and cook for 2 hours on high. This helps the meat get through the danger zone of 40 F to 140 F more quickly.
Then reduce the heat to low and continue cooking the turkey for 4 to 5 hours or until the turkey registers 165 F on an instant-read meat thermometer. (Note: if you have a boneless turkey breast, when you reduce the crockpot heat to low, start checking the turkey after 1 to 2 hours. It may only need that much time to reach 165 F.)
Slice the turkey breast and serve it with the sauce that forms in the slow cooker.
As simple as this recipe is, you can change it to suit your own tastes:
Think about using different types of fruit sauces in this super easy three-ingredient crockpot turkey entrée recipe. You could use mango chutney instead of the cranberry sauce, or try a combination of crushed pineapple and pineapple jam.
Use your own homemade dry onion soup mix for better flavor and much less sodium.