There’s something magical about the simplicity of slow-cooked meals, and CrockPot Cranberry Turkey Breast captures that magic in every bite. Perfect for holiday gatherings, intimate dinners, or even a festive weeknight meal, this dish delivers big on flavor with minimal effort.
The slow cooker works wonders to keep the turkey moist, while the cranberry sauce and orange juice blend into a fragrant glaze that is both sweet and tangy. Plus, the added onion soup mix gives it just the right amount of savory richness.
Whether you’re hosting a Thanksgiving dinner for a smaller crowd or just craving a holiday-inspired dish, this recipe is ideal. It’s also a great way to free up oven space during busy cooking days! Let your CrockPot do the heavy lifting while you enjoy more time with family and friends.
Servings, Preparation and Cooking Time
- Servings: 8
- Preparation Time: 10 minutes
- Cooking Time: 5-6 hours on low, or 3-4 hours on high
Ingredients
- 1 (5-7 lbs) boneless turkey breast
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (14 oz) whole berry cranberry sauce
- 1 packet onion soup seasoning mix
- 1/2 cup orange juice
Gravy
- 1 tablespoon cornstarch
- 1 tablespoon cold water
How to Make CrockPot Cranberry Turkey Breast
- Prepare the Turkey Breast: Pat the turkey breast dry with paper towels to remove any excess moisture. This helps the seasonings stick better. Season the turkey breast with salt and pepper on all sides.
- Combine Ingredients: In a medium bowl, mix the cranberry sauce, onion soup seasoning mix, and orange juice until combined.
- Assemble in the CrockPot: Place the seasoned turkey breast in the CrockPot. Pour the cranberry sauce mixture over the turkey, ensuring it covers the meat evenly.
- Cook Low and Slow: Cover the CrockPot with the lid. Cook on low for 5-6 hours or high for 3-4 hours, until the turkey reaches an internal temperature of 165°F (74°C).
- Rest the Turkey: Carefully remove the turkey breast from the CrockPot and let it rest on a cutting board for 10-15 minutes before slicing.
- Make the Gravy: While the turkey rests, pour the juices from the CrockPot into a small saucepan. Mix the cornstarch and cold water in a bowl until smooth. Add the cornstarch mixture to the saucepan and whisk continuously over medium heat until the gravy thickens (about 2-3 minutes).
- Serve and Enjoy: Slice the turkey breast and drizzle with the cranberry gravy.
Tips and Notes
- Substitutions: If you prefer a spicier kick, swap out the orange juice with apple cider vinegar or add a pinch of cayenne to the cranberry mixture.
- Make it Juicier: You can brine the turkey breast overnight for even more tenderness and flavor.
- Serving Suggestions: This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a light green salad. Leftovers make fantastic turkey sandwiches or wraps.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The gravy can also be frozen for future meals.
The appeal of CrockPot Cranberry Turkey Breast lies in its simplicity and versatility. This recipe offers a flavorful twist on a classic turkey dish, bringing together savory and sweet elements to delight every palate.
Whether you’re planning a cozy dinner or adding a festive touch to your holiday spread, this recipe is sure to become a family favorite.
CrockPot Cranberry Turkey Breast
Enjoy the perfect balance of savory and sweet with CrockPot Cranberry Turkey Breast! Moist, tender turkey slow-cooked with cranberry sauce, onion soup mix, and orange juice makes for an easy holiday or weeknight meal. Serve with the rich gravy for a dish your family will love.
Ingredients
- 1 (5-7 lbs) boneless turkey breast
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (14 oz) whole berry cranberry sauce
- 1 packet onion soup seasoning mix
- 1/2 cup orange juice
- Gravy
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Prepare the Turkey Breast: Pat the turkey breast dry with paper towels to remove any excess moisture. This helps the seasonings stick better. Season the turkey breast with salt and pepper on all sides.
- Combine Ingredients: In a medium bowl, mix the cranberry sauce, onion soup seasoning mix, and orange juice until combined.
- Assemble in the CrockPot: Place the seasoned turkey breast in the CrockPot. Pour the cranberry sauce mixture over the turkey, ensuring it covers the meat evenly.
- Cook Low and Slow: Cover the CrockPot with the lid. Cook on low for 5-6 hours or high for 3-4 hours, until the turkey reaches an internal temperature of 165°F (74°C).
- Rest the Turkey: Carefully remove the turkey breast from the CrockPot and let it rest on a cutting board for 10-15 minutes before slicing.
- Make the Gravy: While the turkey rests, pour the juices from the CrockPot into a small saucepan. Mix the cornstarch and cold water in a bowl until smooth. Add the cornstarch mixture to the saucepan and whisk continuously over medium heat until the gravy thickens (about 2-3 minutes).
- Serve and Enjoy: Slice the turkey breast and drizzle with the cranberry gravy.
Notes
- Substitutions: If you prefer a spicier kick, swap out the orange juice with apple cider vinegar or add a pinch of cayenne to the cranberry mixture.
- Make it Juicier: You can brine the turkey breast overnight for even more tenderness and flavor.
- Serving Suggestions: This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a light green salad. Leftovers make fantastic turkey sandwiches or wraps.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The gravy can also be frozen for future meals.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 100Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 9mgSodium 744mgCarbohydrates 20gFiber 1gSugar 13gProtein 4g
