Slow-Cooked Turkey with Berry Compote

Sounds about right, don’t it?

Turkey! I love turkey! Berries – love them too. Except strawberries. Don’t love strawberries. But raspberries and blueberries and blackberries, love ’em. Don’t like blackberry seeds, but… whatever! LOL!

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

  • COMPOTE:
  • 2 medium apples, peeled and finely chopped
  • 2 cups fresh raspberries
  • 2 cups fresh blueberries
  • 1 cup white grape juice
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground ginger

Directions

  • 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.

Test Kitchen tipsUse frozen fruit when fresh is out of season.

Nutrition Facts

5 ounces cooked turkey with 1/4 cup compote: 215 calories, 1g fat (0 saturated fat), 94mg cholesterol, 272mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

Thar ya go!

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