A good friend of mine has had a crock pot for years, but rarely puts it to use. When hearing her talk about how her crock pot has collected more dust than it has made meals, I instantly got a recipe idea! This Gluten Free Turkey Breast in a Crock Pot recipe is a breeze, and the shopping for it is super quick and simple.
When heading out to get the ingredients, I wanted to send you off with some advice on where and what to find! The ½ turkey breast (bone-in) is always in the turkey section wrapped. Just look for a hefty one, nice and plump, as opposed to those that are on the scrawny side. I get a good 3-plus pounder so that I can easily serve 4-6 hungry people, and possibly have a little left over for the next day.
The elegant purple potatoes that go with this are just as wonderful to look at as they are tasty. They are not quite like a sweet potato or yam, as they are a little bit drier and have a slight nutty and intensified flavor. The potatoes are a great addition to this meal, and can also be served with any of my other dinner recipes. Enjoy one of my easy paleo recipes!Print
Gluten Free Turkey Breast in a Crock Pot
This Gluten Free Turkey Breast in a Crock Pot recipe is a breeze, and the shopping for it is super quick and simple.
- ½ turkey breast, bone-in (approx. 3 pounds)
- 2–3 purple sweet potatoes
- 2 medium sized white onions
- 1 cup small organic Calimyrna figs (or black figs if you wish)
- ½ cup dried sugar-free Bing cherries
- ½ cup dried sugar-free cranberries (sweetened with fruit juice is the best if you can get them)
- 1 tablespoon each of salt, fresh ground pepper, onion powder, garlic powder, parsley flakes, thyme, sage and paprika
- 1/3 cup water
- Wash and dry your breast.
- Do not mix the seasonings and herbs.
- Cut your sweet potatoes into large 2-3 inch hunks and set aside.
- Slice your onions so you have “circles” and set aside.
- Measure out your dried fruits so they are all nice and ready to sprinkle on your bird as the last step.
- Pour 1/3 cup of water in the bottom of the crock pot.
- Sprinkle the entire bird liberally with the salt, freshly ground black pepper, onion powder, garlic powder, parsley flakes, thyme, sage and paprika.
- Place ¼ of the onions, and ¼ of the dried fruits on the bottom of the crock in the water.
- Add your breast (seasoned on all sides).
- Add onions and potatoes and pack them all in there with no rhyme or reason.
- Sprinkle the remaining figs, then cherries and cranberries.
- Add more cracked pepper and salt if you wish.
- Cover with lid and ensure it is closely snug. Cook on low for 8-9 hours.
- Remove and serve on a large platter. Place all your items on the platter as you desire to make the most beautiful center piece you could ever imagine.
- Take the liquid in the crock and place into a small gravy boat OR serve on top of everyone’s portion as a host offering.
From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.