Christmas is days away and no matter what you may be celebrating this holiday season, this recipe is for you. In this particular recipe of mine, I’m using many bold and exciting colors and punches in unique flavors. This is hands-down one of the quickest and easiest recipes of mine. Even shopping for the ingredients takes no hunting in a specialty foods market. When I’m busy, I use my crock-pot recipes to help get me through times like this. Whether it is to save more time for family or to save me time for an appropriate meal for guests, my popular Paleo Turkey Breast in a Crock-Pot is one of my favorites and many people on Instagram were raving about this very recipe. So here it is, in all its glory and all the simple details.
I need to throw a little curve into this whole crock thing. If you do not have a crock-pot or you just want to cook this in your oven, give it a go. Nothing you cook in a crock-pot can’t be cooked in the oven and sometimes even on top of the stove. As long as you have the pots to do the job, options are not limited. You do not have to go out and buy a crock-pot, but I do highly suggest you add that quickly to your wish list. It will save you oodles of time and is one of the best kitchen tools anyone at any age can own. College student, new mom, grandma, single man or woman, small café or restaurant owner, etc.
Okay, as I said the shopping for these ingredients is a breeze. The ½ turkey breast (bone-in) is always in the turkey section wrapped. Just look for a hefty one, nice and plump as opposed to the scrawny ones. I get a good 3-plus pounder so I can easily serve 4-6 hungry people and possibly have a little left over for lunch the next day. Along with that, I adore the vibrant colors the season offers and these elegant purple potatoes are just wonderful to look at and are so darn tasty. They are not quite like a sweet potato or yam, yet they are a little bit drier with an intensified flavor. They are slightly nutty too. By cooking in the crock they get perfectly moist (after all that is what a crock-pot is all about- moisture!). Ah, I just love them! Of course non-GMO is my choice when I can so I look for ones that are labeled as such. The delicious Stokes Purple Sweet Potatoes are a good example.
The other ingredients are most likely in your cupboard. If not, well then you can use these other ingredients in some of my other recipes. Like my recipes using figs or my recipe for Paleo Bread with Dried Fruit, and we all usually have onions around somewhere.
Serve this with a nice loaded veggie salad paired with some contrasting flavors in dressings. Such as, tangy Paleo Salad Dressing with Dijon Balsamic. Then, the day of (since you now have ample time) or the day before, whip up some of my Paleo High Fiber Bread made into rolls as I show you on this page. Drench it in some glorious ghee or coconut oil. Now we are talking folks! There is your meal and you, your family or guests will love your cooking and love this whole “Paleo Thing” you’ve been talking about. The meal speaks for itself. Afterwards, take care of your tummy and sip on this nutritious and soothing Christmas Lemonade. Perfect for the holiday season and excellent for digestion of delicious food.
Happy holidays! Be sure to send me those photos when you make this and any terrific stories that you can share about serving this wonderful meal and hopefully the accompaniments.Print
Shopping for this quick and easy to make recipe is a breeze! The ½ turkey breast (bone-in) is always in the turkey section wrapped. Just look for a hefty one, nice and plump as opposed to the scrawny ones. I get a good 3-plus pounder so I can easily serve 4-6 hungry people and possibly have a little left over for the next day. These elegant purple potatoes are just wonderful to look at and are so darn tasty. They are not quite like a sweet potato or yam, yet are a little bit drier with an intensified flavor and slightly nutty too. Enjoy!
- ½ turkey breast, bone-in (approx. 3 pounds)
- 2–3 purple sweet potatoes
- 2 medium sized white onions
- 1 cup small organic Calimyrna figs (or black figs if you wish)
- ½ cup dried sugar-free Bing cherries
- ½ cup dried sugar-free cranberries (sweetened with fruit juice is the best if you can get them)
- 1 tablespoon each of salt, fresh ground pepper, onion powder, garlic powder, parsley flakes, thyme, sage and paprika
- 1/3 cup water
- Wash and dry your breast.
- Do not mix the seasonings and herbs.
- Cut your sweet potatoes into large 2-3 inch hunks and set aside.
- Slice your onions so you have “circles” and set aside.
- Measure out your dried fruits so they are all nice and ready to sprinkle on your bird as the last step.
- Pour 1/3 cup of water in the bottom of the crock pot.
- Sprinkle the entire bird liberally with the salt, freshly ground black pepper, onion powder, garlic powder, parsley flakes, thyme, sage and paprika.
- Place ¼ of the onions, and ¼ of the dried fruits on the bottom of the crock in the water.
- Add your breast (seasoned on all sides).
- Add onions and potatoes and pack them all in there with no rhyme or reason.
- Sprinkle the remaining figs, then cherries and cranberries.
- Add more cracked pepper and salt if you wish.
- Cover with lid and ensure it is closely snug. Cook on low for 8-9 hours.
- Remove and serve on a large platter. Place all your items on the platter as you desire to make the most beautiful center piece you could ever imagine.
- Take the liquid in the crock and place into a small gravy boat OR serve on top of everyone’s portion as a host offering.