Crockpot Turkey Breast with Cranberry
This turkey cranberry crockpot dinner uses a bone-in breast, whole berry cranberry sauce and a few pantry seasonings. The slow cooker keeps the meat juicy and frees up your oven for sides.
6
servings15
minutes6
hoursA bone-in turkey breast cooks slowly in cranberry sauce, onion and orange juice. The juices turn into a sweet-tart sauce for spooning over slices.
Ingredients
1 bone-in turkey breast, 4 to 5 lb, patted dry
1 can (14 oz) whole berry cranberry sauce
1 envelope onion soup mix
1/4 cup orange juice
1 medium yellow onion, sliced
2 cloves garlic, minced
1 tbsp Dijon mustard
1 tsp dried thyme
1/2 tsp black pepper
1/2 tsp kosher salt
2 tbsp butter, melted
1 tbsp cornstarch mixed with 2 tbsp cold water
Directions
- Spray a 6-quart slow cooker with nonstick spray and scatter the sliced onion over the bottom.
- Mix the cranberry sauce, onion soup mix, orange juice, garlic, mustard and thyme in a bowl until smooth.
- Rub the turkey breast with melted butter, salt and pepper.
- Set the breast on the onions, skin side up.
- Pour the cranberry mixture over the top and spread it with a spoon.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours.
- Check the thickest part with a thermometer. It should read 165°F and the juices should run clear.
- Lift the turkey onto a cutting board and tent it with foil for 15 minutes.
- Skim the fat from the cooking liquid, pour it into a saucepan and whisk in the cornstarch slurry.
- Simmer the sauce 2 minutes until glossy, then slice the turkey and spoon the sauce over it.
Notes
- Swap orange juice for apple cider if you like. Leftovers keep 4 days in the fridge in a covered container with some sauce. Freeze sliced turkey with sauce for up to 3 months. Serve with mashed potatoes, green beans or stuffing.
Why a bone-in breast works in the slow cooker
A bone-in turkey breast is the right cut for a crockpot turkey with cranberry. The bone slows the cooking at the center, and the skin side holds in moisture while the meat steams in the cranberry and orange juice. A boneless roast tends to dry out at the edges before the middle is done.
The slow cooker also does something your oven cannot. It holds a low, steady heat for hours, so the breast reaches 165°F without ever getting blasted. The onions and cranberry sauce melt into a sweet-tart liquid that becomes your gravy base. If you want browned skin, slide the cooked breast under the broiler for 3 to 4 minutes.
What to buy for this pot
Turkey breast: buy a bone-in breast of 4 to 5 pounds, fully thawed. A 5 pound breast fits a 6-quart cooker with an inch of space around it. A frozen breast stays too long in the unsafe temperature range, so thaw it in the fridge for two days first.
Cranberry sauce: use whole berry, not the jellied kind. The berries break down and thicken the sauce, and the texture is better on sliced turkey. Fresh cranberries work too if you add a quarter cup of sugar.
Onion soup mix: one envelope adds salt, onion and a rich backbone. Because it is salty, skip extra salt in the sauce until you taste it at the end.
Orange juice: a quarter cup is enough to loosen the sauce and add brightness. Apple cider is a fine stand-in.
Dijon mustard: a tablespoon cuts the sweetness and gives the sauce some bite. Do not skip it.
Tips for juicy turkey and a glossy sauce
Pat the turkey dry: butter and seasoning stick to a dry skin, and the surface does not turn gray and watery. Use paper towels and take a full minute.
Trust the thermometer: the most common mistake with crockpot turkey is cooking by the clock. Every cooker runs a little different, so check the thickest part at the 6 hour mark. At 165°F it is done, and every extra half hour dries it out.
Rest before slicing: tent the breast with foil for 15 minutes so the juices settle. While it rests, thicken the cooking liquid in a small pan with the cornstarch slurry. Two minutes at a simmer gives you a sauce that coats the spoon.
Variations that work
Cider works in place of orange juice, and a pinch of cinnamon or a strip of orange zest adds warmth. For a lighter dinner, use turkey tenderloins, which cook in 3 to 4 hours on LOW. Add a splash of bourbon for a deeper sauce if your crowd likes it.
What does not work is a stuffing-style add-in like bread cubes inside the cooker. They soak up the liquid, turn gluey and never reach a safe temperature. Bake stuffing separately.
What goes with it
Mashed potatoes soak up the sauce best, and green beans or roasted Brussels sprouts balance the sweetness. A basket of warm rolls helps. Slice the turkey against the grain, fan it on a platter and pour the sauce over half so guests can add more at the table.
Make ahead and store
Leftover turkey keeps 4 days in the fridge in a covered container with some sauce poured over it, which keeps the slices from drying out. For sandwiches, layer the cold turkey with a smear of cranberry sauce.
Freeze sliced turkey with sauce for up to 3 months. Thaw overnight in the fridge. Reheat in a covered skillet over low heat or in the microwave at 50 percent power with a splash of broth, until it reaches 165°F.
Crockpot Turkey Breast with Cranberry at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 12, led by bone-in turkey breast, (14 oz) whole berry cranberry sauce, envelope onion soup mix, orange juice
Tips for Crockpot Turkey Breast with Cranberry
Swap orange juice for apple cider if you like. Leftovers keep 4 days in the fridge in a covered container with some sauce. Freeze sliced turkey with sauce for up to 3 months. Serve with mashed potatoes, green beans or stuffing.
Crockpot Turkey Breast with Cranberry FAQ
How long does Crockpot Turkey Breast with Cranberry take?
Crockpot Turkey Breast with Cranberry takes 6 hours of cooking after 15 minutes of prep.
How many people does Crockpot Turkey Breast with Cranberry serve?
This recipe makes 6 servings.
What do I need to make Crockpot Turkey Breast with Cranberry?
12 ingredients, led by bone-in turkey breast, (14 oz) whole berry cranberry sauce, envelope onion soup mix, orange juice. Amounts are in the recipe card above.
