Turkey Roast with Cranberries: A Thanksgiving main you can make in the slow cooker — no basting required
Who better than Ricardo to take the fuss out of your feast’s main event
This two-in-one, holiday-ready recipe from Ricardo Larrivée’s new cookbook Ricardo: Ultimate Slow Cooker is a no-fuss solution for anyone who doesn’t want to bother with the full bird this year.
Turkey Roast with Cranberries
By Ricardo Larrivée
Serve this at Thanksgiving or over the holidays, and your house will smell like cranberry-turkey heaven. But because it’s so tasty, we give you the green light to make it in the summer, too — a.k.a. Christmas in July!
- 2 ¾ cups fresh or frozen cranberries
- 1 cup apple jelly
- 1 cup cranberry juice
- 3 tbsp cornstarch
- ¼ tsp five-spice powder
- 1 roast boneless turkey breast, about 4 lb, with the skin
- 2 tbsp butter
- 2 onions, finely chopped
- Salt and pepper
In a food processor, purée 2 cups of the cranberries with the apple jelly, cranberry juice, cornstarch, and five-spice powder until smooth. Strain through a sieve. Set aside.
In a large skillet over medium-high heat, brown the turkey roast in the butter. Season with salt and pepper. Place in the slow cooker.
In the same skillet, brown the onions. Add butter, if needed. Add the cranberry mixture. Bring to a boil, stirring constantly. Transfer to the slow cooker. Add the remaining whole cranberries (¾ cup).
Cover and cook on Low for 4 hours.
Serve with mashed potatoes and a green vegetable.
Recipes from Ricardo: Ultimate Slow Cooker by Ricardo Larrivée ©2018. Published by HarperCollins Publishers. All rights reserved.