Slow Cooked Turkey with Cran-Rasp Compote

Sara Andrea


Turkey is delicious, even when it's not Thanksgiving - who knew?! This dish does tend to be a bit spendy but it's well worth it to impress company or to indulge in a taste of the holidays during the summer. I love this dish with roasted carrots and parsnips.


☆☆☆☆☆ 0 votes

10 Min
3 Hr 30 Min
Slow Cooker Crock Pot


  • 2
    boneless skinless turkey breast halves
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
    dried thyme
  • 1/2 tsp
    garlic powder
  • 1/2 c

  • 1 c
    frozen cranberries
  • 1
    apple, peeled cored and diced
  • 1 c
  • 2/3 c
  • 3/4 c
    brown sugar
  • 1 Tbsp
    lime or lemon juice
  • 1/4 tsp
    crushed red peppers
  • 1/4 tsp
    ground ginger
  • 1/8 tsp
    ground nutmeg

How to Make Slow Cooked Turkey with Cran-Rasp Compote


  1. Mix salt, pepper, thyme, and garlic powder. Rub over breasts and place in slow cooker. Pour water around turkey. Cook on low for 3-4 hours.
  2. Remove turkey from slow cooker and let stand 10 minutes before slicing. Use foil tent to keep warm.
  3. Meanwhile, in a medium saucepan, combine sugar, nutmeg, ginger, red peppers, lemon juice and water. Stir to combine. Put frozen cranberries in pan and cover with water mixture. Bring to a boil, boil three minutes before adding diced apples, boil two minutes before adding raspberries. Remove from heat and stir to combine.

Printable Recipe Card

About Slow Cooked Turkey with Cran-Rasp Compote

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American
Dietary Needs: Low Fat
Other Tag: Healthy

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