SLOW COOKED TURKEY BREAST WITH MAPLE SYRUP CRANBERRY SAUCE ENJOY DAN:

SLOW COOKED TURKEY BREAST WITH MAPLE SYRUP CRANBERRY SAUCE

                                                                                                            by CHEF DAN:

serves 6-8

CRANBERRY SAUCE:

1 pound fresh cranberries

1 cup water

1/2-cup maple syrup

1/2-cup brown sugar

1 teaspoon EACH lemon juice, and ground cinnamon

1 tablespoon brandy

TURKEY BREAST:

1 carrot, peeled and roughly chopped

1 onion, quartered

1 celery stalk, roughly copped

1 (6-lb) bone in turkey breast

1 tablespoon poultry rub (from Trader Joe’s)

1 teaspoon salt

1/2-tespoon black pepper

2 tablespoons coconut oil, melted, plus more for greasing the crock-pot

ROASTED VEGETABLES:

1 pound new potatoes, cubed

1/4-pound rutabagas, peeled and cubed

3 carrots. Peeled and cubed

2 red beets, peeled and cubed

2 tablespoons olive oil

1 teaspoon salt, divided

DIRECTIONS: CRANBERRY SAUCE:

1.    Combine all cranberries ingredients in a saucepan.

2.    Bring to a boil; reduce heat to medium-low and simmer stirring until berries burst and sauce thickens about 15-18 minutes.

TURKEY BREAST:

1.    In a prepared crock pot, place the carrot, onion, and celery in the bottom of the crock pot.

2.    Place turkey breast on top of vegetables, rub turkey with rub & salt.

3.    Cover and cook for 6-7 hours, internal temperature 165 F.

ROASTING THE VEGETABLES (PREHEAT OVEN TO 425 F)

1.    Place potatoes, rutabagas, carrots, and beets in a bowl, add 2 tablespoon oil, and salt and toss to coat.

2.    Place on a prepared baking sheet in a single layer.

3.    It is possible you will need 2 baking sheets.

4.    Roast until vegetables are fork-tender abbot 40-45 minutes.

5.    Serve the turkey breast with root vegetables and cranberry sauce on the side

ENJOY DAN:                                     SING SONGS AND PLANT VEGETABLE SEEDS!!