This recipe combines the convenience of a slow cooker with the delightful flavors of cranberry and barbecue sauce, creating a tender and flavorful turkey dish.
Prepare the vegetables by chopping the celery and onion into small pieces.
Uniformly chopped vegetables cook evenly and release their flavors better.
Place the turkey breast in the slow cooker and season it with salt and pepper.
Ensure the turkey is evenly coated with the seasoning for a balanced flavor.
Add the chopped vegetables around the turkey in the slow cooker.
Distribute the vegetables evenly for consistent cooking.
Mix the cranberry sauce and barbecue sauce in a bowl, then pour it over the turkey and vegetables.
Mixing the sauces beforehand ensures a consistent flavor throughout the dish.
Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours.
Avoid lifting the lid during cooking to maintain a steady temperature.
Once cooked, remove the turkey from the slow cooker and let it rest for 10 minutes before slicing.
Resting the turkey allows the juices to redistribute, keeping it moist.
Serve the sliced turkey with the sauce from the slow cooker on the side.
Garnish with fresh herbs like parsley for a touch of color and flavor.
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