Ingredients
1 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon dried thyme1/2 teaspoon pepper2 boneless turkey breast halves (2 pounds each)1/3 cup waterCOMPOTE:2 medium apples, peeled and finely chopped2 cups fresh raspberries2 cups fresh blueberries1 cup white grape juice1/4 teaspoon crushed red pepper flakes1/4 teaspoon ground ginger
Preparation
Mix salt, garlic powder, thyme and pepper; rub over turkey breasts. Place in a 5- or 6-qt. slow cooker. Pour water around turkey. Cook, covered, on low 3-4 hours (a thermometer inserted in turkey should read at least 165°).
Remove turkey from slow cooker; tent with foil. Let stand 10 minutes before slicing.
Meanwhile, in a large saucepan, combine compote ingredients. Bring to a boil. Reduce heat to medium; cook, uncovered, stirring occasionally, until mixture is slightly thickened and apples are tender, 15-20 minutes. Serve turkey with compote.
