Recently on the SEP Facebook page, I asked what sorts of recipes you all were interested in, and more than one of you mentioned crockpot / slow-cooker meals. This recipe is as easy as it gets, and the crockpot (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. [On a random note, one of my favorite new websites is FoodPairing. It may be a bit high on the geek-spectrum, but I really get into coming up with ideas for blending different compatible flavors…and plus, it’s based on science & chemistry so that’s a win. Check it out!]
2-3# bone-in turkey breast
1 large onion
1 cup fresh cranberries
1 lemon or orange
2-3 tbsp 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 crockpot).
2. Put the onion and carrot into the crockpot.
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 crockpot.
8. Set the crockpot 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:
- add cubed raw butternut squash or sweet potato
- cumin + chili powder + garlic + smoked paprika with sliced bell peppers and onions
- rosemary + garlic
- Ras el Hanout spice blend