Cranberry Orange Turkey Preparation

Tender turkey breast slow-cooked in a sweet-tart cranberry and orange sauce with thyme, sage and rosemary. A cozy holiday dinner without the all-day oven.

Cranberry Orange Turkey Preparation

Included Ingredients

Boneless turkey breast, cranberries, sugar, frozen orange juice concentrate, apple cider vinegar (made from the juice of apples, diluted with water to a uniform pickling and table strength of 5% (50 grains) acidity), extra virgin olive oil, salt (salt, calcium silicate (an anticaking agent)), onion powder, garlic powder, black pepper, thyme, rosemary, ground sage.

Groceries Needed

  • Cornstarch (optional, for a thicker sauce)

Optional Additions

  • None

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Let the turkey rest 10 minutes, then slice and spoon the cranberry sauce over the top. Serve with Garlic Mashed Potatoes and Green Beans with Bacon & Onion.

Small

3 servings

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 4-5 hours or to an internal temperature of 165° F. After cooking, let rest 10 minutes, then remove turkey and slice; keep warm. To thicken the sauce for gravy, transfer cranberry sauce to a saucepan. Mix 1/2 Tbsp cornstarch with 1/2 Tbsp cold water and add to sauce. Simmer for 5-8 minutes until thick.

Pressure Cooker

Add contents of bag and up to 1/4 cup liquid to help bring pot to pressure. Cook on manual for 20 minutes or to an internal temperature of 165° F. Let the pressure release naturally at least 10-15 minutes. Remove turkey and slice; keep warm. To thicken the sauce for gravy, switch setting to "sauté". Mix 1/2 Tbsp cornstarch with 1/2 Tbsp cold water and add to the pot. Simmer for 5-8 minutes until thick.

Medium

6 servings

Slow Cooker

Cook on low 5-6 hours or to an internal temperature of 165° F. After cooking, let rest 10 minutes, then remove turkey and slice; keep warm. To thicken the sauce for gravy, transfer cranberry sauce to a saucepan. Mix 1 Tbsp cornstarch with 1 Tbsp cold water and add to sauce. Simmer for 5-8 minutes until thick.

Pressure Cooker

Add contents of bag and up to 1/4 cup liquid to help bring pot to pressure. Cook on manual for 40 minutes or to an internal temperature of 165° F. Let the pressure release naturally at least 10-15 minutes. Remove turkey and slice; keep warm. To thicken the sauce for gravy, switch setting to "sauté". Mix 1 Tbsp cornstarch with 1 Tbsp cold water and add to the pot. Simmer for 5-8 minutes until thick.

Nutrition Facts

Serving Size | 7.9 oz (224 g)

320 Calories | 4.5g Total Fat | 31g Carbs | 2g Fiber | 36g Protein | 22g Sugars | 1g Sat. Fat | 560mg Sodium

Allergens: None. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.