My fellow foodie Lynn T. made this. See her notes, I can't wait to try it out:

Turkey in a Crockpot with a holiday flair
Source: Taste of Home's Quick Cooking Magazine, September/October 2003
Recipe by: Lois W. of Okeechobee, Florida
Servings: 10

1 (3-4-lb) turkey breast (see Lynn's note)*
1 (16 oz) can whole berry style cranberry sauce
1/2 cup sugar
1/2 cup apple juice
1 tablespoon cider vinegar
2 cloves garlic, minced
1 teaspoon dry mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 tablespoons all-purpose flour
1/4 cup cold water
1/4 teaspoon browning sauce (Kitchen Bouquet)*

Place the turkey skin side up in a 5-quart slow cooker. Combine the cranberry sauce, sugar, apple juice, vinegar, garlic, mustard, cinnamon, cloves and allspice; pour over turkey. Cover and cook on low for 5 to 6 hours or until a meat thermometer reads 170 degrees. Remove turkey to a cutting board; keep warm. Strain cooking juices.

In a saucepan, combine flour and water until smooth; gradually stir in strained juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Serve with sliced turkey. Yield: 12 to 16 servings.

Recipe shared by Lois Woodward of Okeechobee, Florida: "I use this recipe often for an easy Sunday dinner. The turkey breast gets a 'holiday treatment' when served with cranberry gravy seasoned with cinnamon, cloves and allspice."

*Lynn's notes: I used a bone in turkey breast and put it skin side down, cooking it for 7 hours. This was so easy and tasted great. I did omit the browning sauce because the gravy was brown enough. - Lynn T.

Copied by Tom Shunick - A Westminster Receptarist - March 26, 2004