Slow-Cooked Turkey with Berry Compote
1 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon dried thyme 1/2 teaspoon pepper 2 boneless turkey breast halves (2 pounds each) 1/3 cup water COMPOTE: 2 medium apples, peeled and finely chopped 2 cups fresh raspberries 2 cups fresh blueberries 1 cup white grape juice 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon ground ginger 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, 15-20 minutes or until slightly thickened and apples are tender, stirring occasionally. Serve turkey with compote. Yield: 12 servings (3-1/4 cups compote).