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I'm borrowing this recipe from Taste of Home's Slow Cooker Recipes 2007. Looks like we might be hosting my in-laws for Thanksgiving this year, and I am not about to try to cook a whole turkey for the first time ever on a holiday! We'll save that escapade for a time when I won't totally embarrass myself if it goes awry. heh heh.

Instead, I'm going to give this a shot later this month to make sure I can't screw it up royally, and then I'll fix it come Turkey Day also.

Here's what you need:

• 1 - 3 to 4 pound turkey breast
• 1 - 16 oz can whole-berry cranberry sauce
• 1/2 C sugar
• 1/2 C apple juice
• 1 T cider vinegar
• 2 garlic cloves, minced (I'll probably leave these out, personally)
• 1 tsp ground mustard
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 2 T all-purpose flour
• 1/4 C cold water
• 1/4 tsp browning sauce (optional)

What To Do:

• Place turkey breast sking side up in a 5-quart slow cooker.
• Combine cranberry sauce, sugar, apple juice, vinegar, garlic, mustard, cinnamon, cloves, and allspice. Pour over turkey.
• Cover and cook on low for 5-6 hours (until meat thermometer reads 170 degrees).
• Remove turkey to cutting board; keep warm.
• Strain cooking juices.
• In a saucepan, combine flour and water until smooth; gradually add in strained juices.
• Bring to a boil, then cook and stir for another 2 minutes or until thickened. Stir in browning sauce if using.

Wish me luck!

(For more Slow Cooking Thursday recipes, visit Sandra and friends at Diary of a SAHM.)