Crock Pot Cranberry Turkey Tenderloin Recipes

TURKEY TENDERLOIN SUPREME

Steps:

• In a large skillet, heat butter over medium heat. Add turkey; cook until browned. Add onions; cook and stir, 1-2 minutes. Combine the soup and water; pour over turkey. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 8-10 minutes.

CROCK POT CRANBERRY TURKEY BREAST

Steps:

• Unwrap turkey breast, making sure to leave the netting on the turkey, and place into a slow cooker. I use a 6-qt crock pot.
• Sprinkle salt and pepper over the turkey and rub it in. In a mixing bowl combine cranberry sauce, onion seasoning mix, and orange juice. Pour over the turkey.
• Cook on LOW heat for 5-7 hours. Internal temperature needs to be at least 165 degrees. Mine cooked for 6 hours.
• Take turkey breast out of the crock pot and place onto the serving plate. Cover with tin foil to keep it hot. Skim the fat pieces from the crock pot. Pour the remaining liquid from the crockpot into a medium saucepan.
• Mix together the cornstarch and water in a small bowl. Bring the sauce from the slow cooker to a boil. Once boiling add the cornstarch mixture and stir with a whisk until it's thickened. You may have to turn the heat down while doing this to prevent it from boiling too much and burning. It should only take between 1-2 minutes for it to thicken.
• Pour some of the gravy over the turkey breast and serve. I pour the extra sauce into a jar and set that out with the turkey so you can serve additional gravy with the turkey servings.

SLOW COOKER CRANBERRY TURKEY BREAST

Steps:

• Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
• Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.

CROCK POT TURKEY AND POTATOES

Steps:

• In a medium bowl, combine butter, chives, garlic, salt, and shallot. Divide in half.
• Pat turkey breast dry with a paper towel. Rub half of the butter mixture on the tenderloins and place in crock pot.
• In a large bowl combine the remaining mixture onto the potatoes. Place potatoes around the turkey tenderloins. Pour in chicken stock/broth and cover.
• Cook on LOW for 3 hours or until a meat thermometer reads 165 degrees F.
• Remove turkey from crock pot and slice on a cutting board. Top with gravy, chives, and/or additional salt & pepper to taste.

CROCK POT CRANBERRY TURKEY TENDERLOIN

Steps:

• Spray a 3 quart crock pot with cooking spray, and put the onions in the bottom.
• Put the turkey tenderloins in the crock pot.
• Combine cranberry sauce, apple cider, orange juice, thyme, pepper and salt (if using), and pour over the turkey.
• Cook on low for 7-9 hours, depending on your crock pot.

ORANGE CRANBERRY TURKEY TENDERLOIN

Steps:

• Put the orange juice, cranberry sauce, soy sauce, honey, ginger, and garlic in a small saucepan. Bring to a boil and reduce the heat to simmer for 5 minutes, stir until it's combined and has a glaze consistency.Note: Watch carefully as it comes to boil, if it bubbles up just remove from heat for a few seconds.
• Season the turkey tenderloins with kosher salt, pepper, and crushed red pepper flakes.In the oven: Place the turkey on a baking sheet and into a 400 degree oven for 35 to 45 minutes, flipping halfway through. Brush with the glaze a few times during the last half of cooking.On the Traeger: Place the turkey tenderloins on the grill grate of the Traeger preheated to 400 degrees for 35 to 45 minutes, flipping halfway through. Brush with the glaze a few times during the last half of cooking.Note: The internal temp should be 165 degrees.
• Serve the remaining orange cranberry glaze for dipping.