“I use this recipe often as an easy Sunday dinner idea. The turkey breast gets a ‘holiday treatment’ when served with cranberry gravy seasoned with cinnamon, cloves and allspice.” —Lois Woodward, Okeechobee, Florida
Place the turkey skin side up in a 5-qt. slow cooker. Combine the cranberry sauce, sugar, apple juice, vinegar, garlic, mustard, cinnamon, cloves and allspice; pour over turkey. Cover and cook on low until a thermometer reads 170°, 3-1/2 to 4-1/2- hours.
Remove turkey to a cutting board; keep warm. Strain cooking juices. In a saucepan, combine flour and water until smooth; gradually stir in strained juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Serve with sliced turkey.