If anyone is looking for a quick and easy turkey recipe for their Easter dinner, search no further. When Kris and I were in college, he mentioned he was going to cook a turkey one day and I was very impressed. I certainly didn't know the ins and outs of roasting a turkey and thought I had won the jackpot with a boyfriend who could cook. Then he mentioned it would be cooked in a crockpot and my skepticism kicked in. We did not use a crockpot in our family very much, and I only remember a gross green colored bean soup being made via crockpot. Therefore, I figured this turkey was bound to end up with a similar fate. Turns out Kris wasn't crazy and his mom passed down one tasty and easy recipe! To this day, this is a meal Kris usually makes without any help from me, so I need to give him full credit.
1 frozen turkey breast (or a full turkey if your crockpot is large enough)
1 can jellied cranberry
1 package of dried onion soup
1. Place turkey in crockpot (we usually move it to the fridge for overnight in order to remove from packaging and to cook a little faster, but it can be completely frozen). In full disclosure, I have never done this step so I have no clue if there are parts of the turkey to remove, but I assume there are.
2. Add in can of cranberry and onion soup
3. Turn on crockpot to low and let cook for 8 hours or until turkey is done; if it is completely frozen when you start to cook, maybe put it on high a couple hours to get it going faster.
4. When turkey is finished don't throw away the liquid in the crockpot. This is the cranberry and makes delicious gravy, with no extra steps necessary except for laddling it on. (it does have some of the fat from the turkey, but once you chill the gravy the fat will solidfy on the top and you can scrape it off - do beforehand if you are concerned about the fat and then reheat for gravy)
** If you are making a really large turkey, you may want to consider adding 2 cans of cranberry and 2 packages of onion soup