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Crock Pot Cranberry Turkey Breast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 95 reviews
  • Author: Jessica
  • Prep Time: 5 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 5 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crock Pot Cranberry Turkey Breast recipe offers a tender and flavorful turkey breast slow-cooked to perfection with a tangy cranberry and orange glaze. The turkey is seasoned simply with salt and pepper, then simmered all day in a slow cooker with cranberry sauce, onion soup mix, and orange juice. Finished with a quick cornstarch gravy, this dish is a comforting and easy-to-make centerpiece perfect for holidays or family dinners.

Ingredients

Scale

Turkey and Sauce

  • 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

  1. Prepare the Turkey: Unwrap the turkey breast, keeping the netting on to maintain shape during cooking. Place it into a 6-quart slow cooker.
  2. Season the Turkey: Sprinkle salt and pepper evenly over the turkey, rubbing it in for better flavor penetration.
  3. Make the Cranberry Sauce Mixture: In a bowl, combine the whole berry cranberry sauce, onion soup seasoning mix, and orange juice. Pour this mixture evenly over the turkey breast in the slow cooker.
  4. Cook the Turkey: Cover and cook on LOW heat for 5 to 7 hours, until the internal temperature reaches at least 165°F. Cooking time varies; approximately 6 hours works for most 5-7 lb breasts.
  5. Rest and Remove Turkey: Carefully remove the turkey breast and place it on a serving plate. Cover with aluminum foil to keep warm.
  6. Prepare the Gravy: Skim the fat off the liquid remaining in the slow cooker. Pour the liquid into a medium saucepan and bring to a boil over medium heat.
  7. Thicken the Gravy: Mix cornstarch and cold water in a small bowl to create a slurry. Gradually whisk the slurry into the boiling liquid until the gravy thickens, about 1-2 minutes. Adjust the heat as needed to prevent burning.
  8. Serve: Pour some gravy over the turkey breast slices and serve. Extra gravy can be set out separately for guests.

Notes

  • Calorie information is based on a 5-ounce serving of turkey breast with 1/4 cup gravy.
  • Keep the netting on the turkey breast during cooking to help maintain its shape. Remove only after cooking is complete.
  • Use a meat thermometer to ensure the turkey is cooked to a safe internal temperature of 165°F.
  • Leftover gravy can be stored in the refrigerator and reheated as needed.

Nutrition

  • Serving Size: 5 ounces of turkey breast with 1/4 cup gravy
  • Calories: 280
  • Sugar: 8 g
  • Sodium: 550 mg
  • Fat: 10 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 1 g
  • Protein: 35 g
  • Cholesterol: 110 mg

Find it online: https://jessicasrecipes.com/crock-pot-cranberry-turkey-breast-recipe/