Southwestern Crockpot Turkey
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| Tue, 02-15-2005 - 9:42am |
Southwestern Crockpot Turkey
Serves 8
Total time: 6 hours, 30 minutes (6 hours cook time)
1 6- to 7-pound whole bone-in turkey breast
1 15 oz. can black beans, drained & rinsed
1 14 oz. can fire-roasted diced tomatoes
1 large onion, coarsely chopped
1 1/4 teaspoons cumin, divided
1 1/4 teaspoons coriander, divided
3/4 teaspoon cinnamon, divided
3/4 teaspoon ground chipotle chili, divided (or substitute chili powder depending on how spicy you like things
1/2 teaspoon salt
1/4 cup chopped cilantro
1 1/2 teaspoons lime zest
1 1/2 teaspoons lime juice
2 tablespoons sugar-free orange marmalade or apricot preserves
In slow-cooker, place turkey breast, beans, tomatoes, onion, 3/4 tsp. cumin, 3/4 tsp. corrainder, 1/2 tsp. cinnamon, 1/2 tsp. chili and 1/2 tsp. salt. Cook on low setting until internal temperature reaches 165 degrees, checking with an instant read thermometer in the thickest part of the breast after 6 hours.
Transfer turkey breast to a cookie sheet or broiler pan. Place oven rack on second highest rung and preheat broiler.
Transfer remaining contents of slow cooker to a large pot. Add remaining 1/2 tsp. cumin, 1/2 tsp. coriander, 1/4 tsp. cinnamon and 1/4 tsp. chili. Cook, stirring, over high heat until aromatic, about 30 seconds. Puree 2 1/2 cups of the sauce and return to the pot. Stir in cilantro, lime zest and lime juice.
Spread marmalade or preserves evenly over turkey breast. Broil until evenly browned about 6 minutes. Serve sliced with sauce.
*Note - I think I would not bother to split up the seasonings and puree the sauce mixture. I'd probably throw it all in the crockpot and use as is on the turkey breast. A lot less pots and pans to wash, too!


