Crock Pot Pulled Turkey With Cranberry Orange Gravy

I finally got around to cooking a turkey breast that's been in the freezer since Thanksgiving. I was excited to give this recipe a try because, first, it's a crock pot recipe, and second, there are only a few simple ingredients. I like that St. Dalfour fruit spreads are all natural. The ginger and orange marmalade consists  simply of ginger and orange peels, concentrated grape juice, fruit pectin, and lemon juice. The regular orange marmalade would work, too. This recipe made a lot of turkey, so I froze what we didn't eat and used it later for barbecued pulled turkey sandwiches (recipe to be posted soon). Turkey is a tough meat to keep moist. I found that letting the turkey sit in the gravy for a while really helped to moisten it.

Adapted from paleohealing.wordpress.com.


Serves 4 (with leftover turkey for another use).

Ingredients
1 boneless or bone-in turkey breast - mine was about 6 1/2 pounds
1/2 cup St. Dalfour Ginger and Orange Marmalade
1 cup fresh cranberries
2 Tbsp arrowroot powder
sea salt
freshly ground black pepper

St. Dalfour marmalade contains all natural
 ingredients, making it an easy sauce base.

Preparation

1. Season turkey generously with salt and pepper.
2. Place turkey breast in crock pot.
3. Spoon marmalade over turkey, then sprinkle cranberries on top.
4. Cook on low for 8 hours (possibly less for a smaller or boneless breast).
5. Transfer turkey to a large bowl, remove bones and skin, and shred using two forks.
6. Use a slotted spoon to remove any bones or large chunks from the liquid in the crockpot.
7. Turn crock pot to high, add 2 Tbsp arrowroot powder, and stir with a whisk for about 5 minutes or until sauce starts to thicken.
8. Put enough shredded turkey back into the gravy so that it is well coated. Reserve the rest of the turkey for another use.
9. Let cooked turkey marinate in gravy for 5-10 minutes,
10. Transfer to plates and serve with your favorite veggie. This went great with pan-roasted carrots and broccoli.