Saturday, December 5, 2009

Raspberry Pecan Crockpot Turkey

This is a good recipe if you are not serving a crowd.  It keeps the turkey really moist, and it helps avoid the conflict between people who like cranberry sauce and those who don’t.  And it is super easy.
Serves 6 – 8
1 (3 to 4 lb) boneless turkey breast, fully thawed
10 oz. raspberry jam
1 tsp. prepared mustard
1/2 cup pecan pieces
Fresh raspberries and pecan halves, for garnish
Place the turkey breast in the slow cooker.  Mix the raspberry jam, mustard, and pecan pieces together and spoon over the turkey.  Cook for 6 to 8 hours on the low setting, occasionally spooning some of the jam mixture back over the turkey breast.  Garnish with fresh berries and pecans before serving, then listen to the oohs and ahhs.  Also, don’t plan on any leftovers.

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