Maple- and Apricot-Sauced Turkey Breast

Maple and apricot-sauced turkey – requiring just 20 minutes to get going in the slow cooker.

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Prep Time 20 min
Total Time 5 hr 30 min
Servings 8

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)

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Directions

1 Melt butter in 10-inch nonstick skillet over medium heat. Cook apricots and cranberries in butter 2 minutes, stirring occasionally. Stir in maple syrup, 1/4 cup of the sherry and the soy sauce. Cook 2 to 3 minutes, stirring occasionally, until mixture is reduced slightly. Cool 5 to 10 minutes. (Mixture will thicken slightly.)
2 Remove skin from turkey breast. Sprinkle turkey with salt and pepper. Place in 6-quart slow cooker. Spoon maple syrup mixture over turkey breast.
3 Cover and cook on low heat setting 5 to 6 hours or until juice of turkey is no longer pink when center is cut.
4 Remove turkey from cooker; cover to keep warm. Mix remaining 1/4 cup sherry, the cornstarch, water and onions; stir into mixture in cooker. Cover and cook on high heat setting 10 to 15 minutes or until mixture thickens slightly. Serve sauce with turkey.

EXPERT TIPS

Expert Tips

If you happen to have any leftovers of this delicious turkey roast, remove the meat from the bones. Cut or slice the turkey into desired pieces. Wrap, seal securely, label and refrigerate up to 3 days or freeze up to 3 months. Thaw frozen turkey in the refrigerator before using.

Fluffy homemade mashed potatoes are the perfect partner for this turkey breast. Leave the skins on or off-it's up to you.

Got questions? Our experts have the answers. Ask Betty now.