Crock Pot Cranberry Turkey Breast Recipe

If you’re on the hunt for a comforting, hands-off dinner that’s bursting with flavor and just screams holiday coziness, then this Crock Pot Cranberry Turkey Breast Recipe is about to become your new best friend. I absolutely love how tender the turkey turns out, soaking up the sweet-tart cranberry glaze as it slow cooks away. Whether you’re making this for a special occasion or just craving a juicy turkey breast without the fuss, I promise you’ll find this recipe easy to follow and downright delicious.

this Recipe

Ingredients You’ll Need

I always appreciate when a recipe uses ingredients that are straightforward but pack a punch together. The cranberry and orange juice combo adds a zesty brightness that balances the savory turkey beautifully, while the onion soup mix gives it a lovely depth of flavor. Let’s break down the essentials you’ll want on hand.

• Boneless turkey breast: Choose a good-quality turkey breast around 5–7 pounds for perfect slow cooking.
• Salt: Essential for bringing out flavor—don’t skip it!
• Black pepper: Adds just the right touch of warmth and spice.
• Whole berry cranberry sauce: The star of the show—creamy, sweet, and a little tangy.
• Onion soup seasoning mix: This gives a savory, oniony depth without extra chopping.
• Orange juice: Adds a natural sweetness and citrus brightness that pairs so well with cranberry.
• Cornstarch: Used to thicken the cranberry gravy into a delicious sauce.
• Cold water: Helps dissolve the cornstarch before adding it to the gravy.

Variations

One of the best things about this Crock Pot Cranberry Turkey Breast Recipe is how easy it is to tailor to your taste buds or dietary needs. I sometimes tweak it based on what I have in the pantry or what my family is craving, and it always turns out great.

• Add fresh herbs: I love tossing in some fresh rosemary or thyme into the slow cooker for an herbal lift—makes the kitchen smell amazing.
• Use a turkey tenderloin: For a quicker cook time, try this recipe with a turkey tenderloin, but keep a close eye on the internal temp.
• Make it paleo-friendly: Swap out the onion soup mix for homemade seasoning blends, and use fresh cranberries cooked down into a sauce instead of canned.
• Spicy twist: Add a pinch of cayenne or chili powder to the cranberry mixture for a subtle kick that my family surprisingly enjoyed!

How to Make Crock Pot Cranberry Turkey Breast Recipe

Step 1: Prep the Turkey and Season

First things first, unwrap your boneless turkey breast but leave the netting on—it’s a little trick I discovered to help the turkey hold its shape during the slow cook without drying out. Sprinkle salt and pepper evenly over the turkey, then gently rub it in so every bite is flavorful. I use a 6-quart crock pot, which is just right for a turkey breast this size.

Step 2: Combine Cranberry Mixture and Pour

In a bowl, mix together the whole berry cranberry sauce, onion soup seasoning, and orange juice until combined. This blend becomes that luscious glaze that seeps into the turkey as it cooks. Pour this mixture right over the seasoned turkey breast, making sure it’s evenly coated. This step really locks in the flavor and keeps things moist.

Step 3: Slow Cook to Perfection

Set your crock pot to LOW and cook for about 5 to 7 hours. I usually aim for around 6 hours, but the key here is to use a meat thermometer to check the internal temperature—it needs to hit at least 165°F to be safe and juicy. This slow, gentle heat ensures the turkey breast is tender and soaked in that tangy cranberry goodness.

Step 4: Rest and Make the Gravy

Once the turkey is cooked, carefully remove it from the crock pot and set it on a serving plate, covering it loosely with foil to keep it warm (I’ve learned that resting lets those juices redistribute and keeps the meat moist). Meanwhile, skim off any fat from the cooking liquid left behind, then pour that flavorful liquid into a saucepan.

Step 5: Thicken the Sauce

In a small bowl, whisk together cornstarch and cold water to make a slurry. Bring the crock pot liquid to a boil over medium heat, then gradually whisk in the cornstarch mixture. Stir continuously until the sauce thickens, which usually takes 1 to 2 minutes. Be sure to lower the heat if it starts bubbling too much; I once burned my sauce by rushing this step, so patience pays off.

Step 6: Serve with Extra Gravy

Pour some of the thickened cranberry gravy over the turkey breast slices, and save the rest in a small jar or gravy boat for your guests to add more. I always find that having extra sauce on the side makes the meal feel extra special—and who doesn’t love a little extra gravy?

How to Serve Crock Pot Cranberry Turkey Breast Recipe

Garnishes

I keep garnishes simple and fresh because the cranberry sauce is already such a standout—some chopped fresh parsley or thyme sprigs work perfectly. Sometimes I even add a few extra fresh cranberries for a festive pop of color, especially around the holidays.

Side Dishes

My go-to sides with this Crock Pot Cranberry Turkey Breast Recipe are creamy mashed potatoes or roasted garlic sweet potatoes—they echo that cozy vibe. Steamed green beans or a crisp spinach salad also balance the richness of the turkey and sauce.

Creative Ways to Present

For a special occasion, I like to slice the turkey breast thinly and fan it out on a large serving platter, drizzle a little cranberry gravy artistically, and scatter fresh herbs and pomegranate seeds around for a colorful and elegant look. It’s a total crowd-pleaser and looks way fancier than the effort it takes.

Make Ahead and Storage

Storing Leftovers

After we’ve enjoyed the turkey, I pack any leftovers tightly in an airtight container and store them in the fridge. It holds up really well for 3 to 4 days, and the flavors actually deepen, making for delicious sandwiches or quick reheats.

Freezing

I’ve frozen leftovers when I had more than we could eat, and it works great. Just slice the turkey and freeze it in meal-sized portions with some gravy packed separately in freezer bags or containers. This way, you can thaw just what you need without losing the lovely cranberry flavor.

Reheating

To reheat, I gently warm slices of turkey breast in a skillet over low heat or in the oven wrapped in foil to keep it from drying out, then pour on some reheated cranberry gravy. This keeps the turkey moist and juicy, just like freshly cooked!

FAQs

Final Thoughts

I can’t recommend this Crock Pot Cranberry Turkey Breast Recipe enough—it’s become a staple for both weeknight dinners and holiday spreads in my house. There’s something so satisfying about pulling tender, juicy turkey out of your slow cooker, topped with that sweet and tangy cranberry gravy. It’s approachable, delicious, and just a little bit special. Give it a try and share it with the people you love; you’ll thank me later!

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