Recently on my Facebook page, I asked what sorts of recipes you all were interested in, and more than one of you mentioned crock pot meals. This recipe is as easy as it gets, and the crock pot (being one of my top 3 favorite kitchen gadgets) is in heavy rotation in my kitchen. These flavors blend nicely for fall and turkey should be increasingly easier to find in the market, but feel free to get creative and mix up different combinations of spices and vegetables (or even use chicken instead). I’ll post some suggestions underneath the recipe.
- 2-3 lb. (1-1.5 kg) bone-in turkey breast
- 1 large onion
- 4-5 carrots
- 1 cup fresh cranberries
- 1 lemon or orange
- 2-3 Tablespoons Herbs de Provence
- Sea salt and pepper
1. Prepare the veggies: rough chop the onion and slice the carrots (fairly chunky since you don’t want them to disintegrate in the crock pot).
2. Put the onion and carrot into the crock pot.
3. Place the turkey breast on top of the veggies.
4. Sprinkle the turkey breast generously with Herbs de Provence, sea salt and pepper.
5. Slice the lemon or orange, and arrange the pieces on top of the turkey.
6. Pour the cranberries over the top.
7. Pour about 1/2 cup of water into the bottom of the crock pot.
8. Set the crock pot on LOW for approximately 5-6 hours (you may want to increase the time if the turkey breast is very large).
Other vegetable / spices combinations: