Crock Pot Cranberry Turkey Breast
This Crockpot Cranberry Turkey Breast is the easiest way to serve up a tender, juicy turkey with a festive flair. Sweet cranberries, savory onion soup mix, and buttery richness make it a standout for any holiday feast!
Servings: 8 servings
Calories: 423kcal
Ingredients
- 1 - 2 cups fresh cranberries enough to cover the bottom of the crock in a single layer
- 1 (15-oz) can jellied cranberry sauce sliced into rounds
- 1 (1-oz) package onion soup mix (see below for homemade)
- ½ cup orange juice
- ¼ cup sugar optional for a less cranberry-tart sauce
- 1 (3-4) pound boneless turkey breast
- 2 tablespoons butter sliced
- 2 sprigs fresh rosemary optional
Homemade Onion Soup Mix:
- ¼ cup dried onion flakes
- 2 tablespoons bouillon granules beef or chicken both work
- ¼ teaspoon dried onion powder
- ¼ teaspoon dried parsley flakes
- ¼ teaspoon celery salt
- ⅛ teaspoon ground paprika
- ⅛ teaspoon dried garlic powder
- ⅛ teaspoon ground black pepper
Instructions
- Prep: Spray a 5-6 quart slow cooker with cooking spray. Place the whole cranberries inside and set the sliced cranberry sauce on top. Sprinkle with HALF of the onion soup mix. Combine orange juice and sugar (if using) and pour in the crockpot.
- Season turkey: Place the turkey breast in the slow cooker and rub all over with the remaining onion soup mix, then dot with sliced butter. Nestle the rosemary sprigs next to the turkey breast.
- Cook: Cover and cook on HIGH for 1 hour, then finish cooking on LOW for 4-5 hours or until the internal temperature reaches at least 165°F.
- Finish: Rest the turkey for 10 minutes. Remove the rosemary sprigs before serving, and slice the turkey breast. Stir the cranberry sauce together with the juices and serve over the turkey.
Notes
Ingredient notes
- Fresh cranberries: Use fresh or frozen (no need to thaw).
- Jellied cranberry sauce: Whole berry works as a substitute.
- Orange juice: Swap with apple juice for a milder flavor.
Recipe tips
- Check temperature: Ensure turkey reaches 165°F.
- Layer carefully: Cranberries and sauce under turkey make the perfect glaze.
- Butter: Keeps turkey juicy and flavorful.
Storage tips
- Make ahead: Assemble ingredients and refrigerate overnight.
- Leftovers: Store in an airtight container for 3 days.
- Freeze: Slice turkey, cover with sauce, and freeze for 3 months.
Nutrition
Serving: 1g | Calories: 423kcal | Carbohydrates: 27g | Protein: 61g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 166mg | Sodium: 506mg | Fiber: 1g | Sugar: 20g