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Slow-Cooked Turkey with Berry Compote

Cuisine : American
  • Quinoa
  • Vegeterian
  • Vegan

Ingredients

  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 2 boneless turkey breast halves 2 pounds each
  • 1/3 cup water
  • 2 medium apples peeled and finely chopped
  • 2 cups fresh raspberries
  • 2 cups fresh blueberries
  • 1 cup white grape juice
  • 1/3 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground ginger
  • Mix salt, garlic powder, thyme and pepper; rub over turkey breasts. Place in a 5- or 6-qt. slow cooker. Pour water around turkey. Cook, covered, on low 3-4 hours (a thermometer inserted in turkey should read at least 165°).
  • Remove turkey from slow cooker; tent with foil. Let stand 10 minutes before slicing.
  • Meanwhile, in a large saucepan, combine compote ingredients. Bring to a boil. Reduce heat to medium; cook, uncovered, stirring occasionally, until mixture is slightly thickened and apples are tender, 15-20 minutes. Serve turkey with compote.