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Maple- and Apricot-Sauced Turkey Breast
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Prep Time:
20 minutes
Total Time:
5 hours 30 minutes
Slow cooker maple apricot turkey - ready in just 20 minutes.
Ingredients:
  • 2 tablespoons butter or margarine
  • 1/2 cup chopped dried apricots
  • 1/4 cup sweetened dried cranberries
  • 1/4 cup real maple syrup
  • 1/2 cup cream sherry or apple juice
  • 2 tablespoons soy sauce
  • 6- to 7-pound frozen bone-in whole turkey breast, thawed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup cornstarch
  • 2 tablespoons water
  • 4 medium green onions, sliced (1/4 cup)
Instructions:
  • In a 10-inch nonstick skillet over medium heat, melt butter. Add apricots and cranberries and cook in butter for 2 minutes, stirring occasionally. Pour in maple syrup, 1/4 cup of sherry, and soy sauce. Cook for 2 to 3 minutes until slightly reduced, stirring occasionally. Allow the mixture to cool for 5 to 10 minutes (it will thicken slightly).
  • Peel the turkey breast skin off, then season with salt and pepper. Transfer to a 6-quart slow cooker and generously spoon over the maple syrup mixture.
  • Cook the turkey covered on low heat for 5 to 6 hours, or until the center is no longer pink when cut.
  • Take the turkey out of the cooker and cover it to keep it warm. Combine 1/4 cup sherry, cornstarch, water, and onions; stir this mixture into the cooker. Cover and cook on high heat for 10 to 15 minutes until the sauce thickens slightly. Serve the sauce with the turkey.

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