Crockpot Turkey Breast with Cranberry Sauce
Crockpot Cranberry Turkey Breast is tender, juicy turkey breast slow-cooked in a sweet and tangy cranberry sauce makes this the perfect easy holiday or weeknight dinner.
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This convenient slow cooker turkey breast recipe is your new favorite holiday life-saver. Whether you need a Thanksgiving main course or something hearty and comforting for any Sunday dinner, this dish offers the goodness of a turkey dinner without the hassle of cooking one!
Why this Recipe Works
The crockpot makes cooking turkey breast easier than ever! The whole family will love this convenient and delicious meal, and you'll love how easy it is to prepare.
Just throw everything in the slow cooker, set it, and forget it. You'll end up with a showstopping main course that's great for impressing family and friends. You could even make this easy crock pot turkey breast recipe for a Thanksgiving dish that won't take up oven space!
Have turkey breast leftover? Use it to make Turkey Grilled Cheese or a Turkey French Dip Sandwich for lunch the next day!
Ingredients Needed
- Cranberry Sauce: I use a canned cranberry sauce for convenience, but feel free to make a homemade cranberry sauce instead.
- Orange Juice: Adds flavor and helps make the turkey extra tender.
- Onion Soup Mix: Provides lots of savory goodness without extra effort.
- Boneless Skinless Turkey Breast: I used a 3-pound turkey breast, but choose one that you're sure will fit in your slow cooker.
- Poultry Seasoning: You can use some dried herbs for a substitute.
- Fresh Rosemary and Fresh Thyme
How to Make this Crockpot Turkey Breast
- Step 1: In a small bowl, combine cranberry sauce with onion soup mix and orange juice.
- Step 2: Place the turkey breast in the bottom of the slow cooker with the netting on. Sprinkle with poultry seasoning.
- Step 3: Pour the homemade sauce over the top and sides of the turkey breast.
- Step 4: Add sprigs of fresh herbs and cook on low for 5 hours or on high for 2 to 3 hours.
Recipe Tips
- Be sure to let the turkey rest after cooking so the juices can properly circulate. This will prevent your turkey from drying out once sliced.
- Cook times may vary depending on the size and thickness of your turkey breast.
- Leave the netting on to ensure the turkey stays together while it cooks.
- If you have leftovers, transfer turkey slices to an airtight container and store in the fridge for up to 4 days. You can also freeze turkey leftovers for 3 to 4 months.
- Reheat individual portions in the microwave, or cook more at a time in the oven at 350 degrees. Some additional chicken stock or vegetable broth will help prevent the turkey from drying out.
Recipe FAQ's
This usually happens because of overcooking-- be sure to check on your turkey about an hour before the cooking time is up to make sure it's not already done. You should also give it time to rest after cooking. This will allow the juices to circulate and prevent them from leaking out when you cut into the turkey.
Yes, as long as you're properly slow cooking turkey breast all the way through to the right temperature, it's perfectly safe to slow-cook it from raw. Use a regular meat thermometer and insert into the thickest part of the breast to check for an internal temperature of at least 165 degrees F to ensure proper cooking.
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Crock Pot Cranberry Turkey Breast
Equipment
Ingredients
- 1 (14 ounce) can whole cranberry sauce
- 1/2 cup orange juice
- 1 packet onion soup mix
- 1 (3 pound) boneless skinless turkey breast
- 2 teaspoons poultry seasoning
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
Instructions
- In a small bowl add the cranberry sauce orange juice and onion soup and mix until combined.
- Unwrap the turkey breast but leave the netting on and place into the slow cooker, sprinkle the poultry seasoning on top.
- Pour the cranberry mixture over the turkey breast.
- Add in the rosemary and thyme and cook on low for 5 hours or high for 2-3 hours or until internal temperature reaches 165 degrees.
- Remove the turkey from the crock pot , rest 10 minutes, slice, and serve with the sauce.
Notes
- A boneless breast works beautifully and cooks more evenly, but bone-in will be extra juicy if it fits in your crockpot. Aim for 3–5 pounds for perfectly tender results.
- Don’t remove the netting from the boneless turkey roast until the meat is done. It helps it hold together during cooking.
- If you want your sauce to be thicker, then remove you turkey to a cutting board and pour your sauce into a saucepan and mix together 1 tablespoon cornstarch and 1 tablespoon water and add that to the pan, and simmer until thickened. Pour sauce over sliced turkey.
