Crock Pot Cranberry Turkey Breast Recipe

If you’re looking for a cozy, foolproof way to serve up turkey that’s bursting with holiday cheer all year round, you’ve got to try this Crock Pot Cranberry Turkey Breast Recipe. It’s one of those meals that makes your kitchen smell amazing, your family smile wide, and your stress melt away—because the slow cooker does all the heavy lifting. I’m telling you, once you try this, cranberry sauce on turkey will never feel like just a side anymore—it’s the star of the dish!

this Recipe

Ingredients You’ll Need

These ingredients pair up to create that classic cranberry-turkey combo but with a twist of slow cooker magic. I always make sure my cranberry sauce is whole berry for a bit of texture—and the onion soup mix gives it a savory boost that balances the sweetness beautifully.

• Boneless turkey breast: Look for a 5-7 pound piece with the netting still on to keep the shape and moisture intact during the long cooking time.
• Salt and pepper: Simple seasoning that brings out the turkey’s natural flavor.
• Whole berry cranberry sauce: Adds sweetness and texture; I prefer whole berry over jellied for that fresh burst in every bite.
• Onion soup seasoning mix: This secret ingredient adds a savory punch—grab the packet from your dry soup aisle.
• Orange juice: Just a splash for that fresh citrus zing to brighten the cranberry sauce.
• Cornstarch: Used to thicken the leftover slow cooker juices into a luscious gravy.
• Cold water: Mixed with cornstarch to make a slurry for thickening the gravy.

Variations

I love how flexible this Crock Pot Cranberry Turkey Breast Recipe is! Depending on your mood or dietary needs, it’s easy to customize without losing that tasty cranberry-turkey magic.

• Herb Twist: I like adding fresh rosemary or thyme sprigs under the turkey for an herby aroma; it deepens the flavor without overpowering the cranberries.
• Spicy Kick: If you enjoy a little heat, sprinkle in red pepper flakes or swap orange juice for a splash of pineapple juice with jalapeño slices for a sweet-spicy combo I’ve experimented with.
• Gluten-Free Gravy: Use arrowroot powder instead of cornstarch to make it safe for gluten-sensitive guests—worked perfectly during a family gathering once!
• Vegetarian Option: No turkey? Try slow cooking a hearty portobello mushroom cap with the cranberry mixture; it soaks up flavor and satisfies cravings.

How to Make Crock Pot Cranberry Turkey Breast Recipe

Step 1: Prep Your Turkey With Love

Start by unwrapping your boneless turkey breast, but keep that all-important netting ON—the netting is a game-changer because it helps the turkey stay juicy and hold its shape while it slow cooks. Pat the turkey dry with paper towels, then sprinkle salt and pepper evenly on all sides. Rub it in gently, like you’re giving it a little pep talk.

Step 2: Mix Up the Cranberry Glaze

In a medium bowl, blend together the whole cranberry sauce, onion soup seasoning mix, and orange juice. The orange juice adds that perfect hint of brightness, and if you’re anything like me, you’ll sneak a spoonful to taste—it’s that good! Pour this mixture evenly over the turkey breast in your slow cooker, making sure it’s nicely coated.

Step 3: Slow Cook to Perfection

Set your crock pot to LOW heat and cook for about 5 to 7 hours. I usually aim for 6 hours because that’s when the turkey hits that sweet spot of tenderness without drying out. Be sure to check the internal temperature with a meat thermometer—it should reach at least 165°F to be safe. The slow cooker does all the heavy lifting, so you can trust it to do the job well.

Step 4: Rest and Prepare the Gravy

When your turkey is perfectly cooked, carefully lift it out along with the netting and place it on a serving platter. Cover with foil to keep it warm. Next, skim off any excess fat from the liquid that’s left in the crock pot, then pour that flavorful juice into a saucepan. Mix your cornstarch and cold water in a small bowl to make a slurry. Bring the juice to a boil, then whisk in the slurry, stirring constantly until it thickens into a rich, glossy gravy. Just 1 or 2 minutes will do—watch it closely so it doesn’t burn!

Step 5: Serve and Savor

Pour some of that beautiful gravy over the turkey breast slices, but save extra gravy to set out for guests to help themselves. I usually keep it warm in a small jar or gravy boat near the platter. That way, everyone gets the perfect balance of juicy turkey with that tangy, savory cranberry gravy that stole my heart.

How to Serve Crock Pot Cranberry Turkey Breast Recipe

Garnishes

I usually add a sprinkle of fresh thyme leaves or a few orange zest curls on top of the sliced turkey—adding a pop of color and an extra layer of aroma that makes the dish look as good as it tastes. Sometimes I toss in a handful of fresh cranberries for a festive touch.

Side Dishes

This turkey pairs beautifully with buttery mashed potatoes or creamy sweet potato casserole. For greens, I love roasted Brussels sprouts or a simple green bean almondine. And don’t forget some crusty bread to soak up all that luscious gravy!

Creative Ways to Present

For special occasions, I’ve served this turkey breast atop a bed of wild rice mixed with toasted pecans and dried cranberries to echo the flavors in the dish. Another favorite is serving it family-style right from the crock pot garnished with fresh herbs, which makes for relaxed, cozy gatherings where everyone digs in happily.

Make Ahead and Storage

Storing Leftovers

After your feast, wrap leftovers tightly in airtight containers or foil and refrigerate them. I find turkey keeps nicely for up to 4 days when stored properly. Plus, the cranberry gravy stays flavorful, making your next meal just as good as the first.

Freezing

I’ve frozen leftover turkey breast slices and gravy separately in freezer-safe containers with great results. Just be sure to cool them completely before freezing. When thawed, the turkey retains its juicy texture, and the gravy reheats smoothly.

Reheating

To reheat, I gently warm turkey slices in the microwave covered with a damp paper towel to keep moisture in, or pop them in the oven at 325°F wrapped in foil. Reheat the gravy slowly on the stove over low heat, stirring regularly, so it doesn’t break or burn.

FAQs

Final Thoughts

I absolutely love how this Crock Pot Cranberry Turkey Breast Recipe turns out every time—it’s like the slow cooker brings out the best in those simple ingredients and bakes in all those comforting flavors. When I first tried it, I was amazed at how juicy and flavorful the turkey remained without me hovering over the stove. Trust me, whether it’s for a holiday dinner or a special weeknight meal, this recipe will become your go-to. Give it a try and watch how your family goes crazy for it, just like mine does!

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