Foodie Friday: Crockpot Maple Glazed Turkey Breast

Over the wintery weekend, I decided to make a turkey breast in the crockpot. We have cut 95% or red meat from our diet. We (and when I say we, I mean me, because I do most of the cooking) have done this mainly for health reasons. I have read that red meat feeds inflammation, is difficult to digest, and is less than desirable for heart health. Now, don't get me wrong, I love a good steak as much as the next carnivore, but I limit our intake to mainly once in a while treats of steak or burger. We eat a lot of chicken and turkey, so I am always looking for easy and delicious meals. 

It simply doesn't get any easier than placing a turkey breast in the crockpot with a delicious sauce and letting it cook for 6 to 8 hours. The house smelled amazing while it was cooking. I didn't have to worry about losing focus and burning it, and my family had a meal that made them feel special and cared for. Those are all good things. 

I found this recipe in the Fix-It and Forget-It cookbook. This cookbook is my cooking bible. I use this almost as much as my Marion Center Band Cookbook from the 1980s. I have my Grandma Tillie's copy, and I picked up one for The Bean at a local antique store. I am putting it back for her future bridal shower, which will be a long, long, long, long, long, way off. I might have missed a few longs. Anyhow, if you can find a copy of the Fix-It and Forget-It cookbook, I highly recommend it.  

Crockpot Maple Glazed Turkey Breast

Ingredients: 

1 Turkey Breast 

1 Cup Pure Maple Syrup (I use Knisley's from Ligonier Country Market)

1/2 Cup Apple Cider Vinegar

2 Tbls. Dijon Mustard

2 tsp. Dried Thyme

2 tsp. Garlic Powder

2 tsp. Onion Powder

Salt and Pepper, to taste

Directions: 

Place the turkey breast in the crockpot and season with salt and pepper to taste.

In a small bowl, whisk together the maple syrup, ACV, Dijon mustard, thyme, garlic, and onion powders. 

Pour the maple syrup mixture over the turkey breast.

Cover and cook on low for 6 to 8 hours. 

Remove the turkey breast from the crockpot when cooking time is complete. Pour the drippings into a small saucepan.

Mix 2 to 3 tablespoons of cornstarch with equal amounts of water until dissolved and smooth. 

Pour the cornstarch mixture into the drippings in the saucepan. Heat on low until the sauce thickens, whisking frequently to avoid sticking or burning. 

While the sauce is cooking on low, put the turkey breast back into the crockpot, place the crockpot insert only - NOT THE ELECTRICAL COMPONENT- into a warmed broiler, and allow the skin to brown. It makes a better presentation than the white skin from just slow cooking alone.

I served the turkey breast with mashed potatoes and the sauce, along with maple-glazed carrots to round out the meal.  

This recipe created a warm, comforting, and cozy meal that was greatly appreciated on a stormy winter's night. I hope you enjoy it as much as we did. On this cold and grey last Foodie Friday of January, stay safe, be smart, enjoy simple and delicious food, and keep washing your hands.