Description
This Crock Pot Cranberry Turkey Breast recipe is a flavorful and easy slow-cooked turkey dish perfect for holiday meals or special family dinners. The turkey breast is simmered in a tangy mixture of cranberry sauce, orange juice, and onion soup mix, resulting in a tender, juicy main course with a deliciously fruity glaze. The optional fresh cranberries add a pleasant burst of tartness, and the simple gravy made from the cooking juices ties the dish together beautifully.
Ingredients
Scale
Turkey and Marinade
- 1 turkey breast (3 to 4 pounds)
- 1 cup orange juice
- 14 ounce can cranberry sauce
- 1 packet onion soup mix
- Seasoning for turkey (optional; some prefer just the onion packet as seasoning)
- ½ cup fresh cranberries (optional)
Gravy
- Remaining liquid from crockpot after cooking
- 1 tablespoon cornstarch
- 2 tablespoons water
- Fresh thyme or rosemary (for garnish)
- Orange zest (for garnish)
Instructions
- Prepare Cranberry Mixture: In a medium bowl, combine the cranberry sauce, orange juice, and onion soup mix. Stir well until evenly mixed. Pour half of this mixture into the bottom of the crockpot to form the base.
- Add Turkey to Crockpot: Place the turkey breast into the crockpot. If desired, season the turkey breast with your preferred seasoning or just rely on the onion soup packet for flavor. Pour the remaining cranberry mixture over the turkey, making sure it is well-coated.
- Cook Turkey: Cover the crockpot and cook the turkey breast on low heat for 4 to 6 hours. Use a digital thermometer to ensure the internal temperature reaches 165°F (74°C) to guarantee the turkey is fully cooked and safe to eat.
- Add Fresh Cranberries (Optional): During the last hour of cooking, add the ½ cup of fresh cranberries to the crockpot to provide additional tartness and visual appeal.
- Remove and Slice Turkey: Once cooked, carefully remove the turkey breast from the crockpot and place it onto a serving tray. Slice as desired for serving.
- Prepare Gravy Base: Pour the remaining cooking liquid from the crockpot into a saucepan and bring it to a boil over medium-high heat.
- Make Cornstarch Slurry: In a small cup, combine 1 tablespoon of cornstarch with 2 tablespoons of water. Mix thoroughly with a fork until smooth to create a slurry.
- Thicken Gravy: Slowly pour the cornstarch slurry into the boiling liquid while whisking continuously. Continue to boil and whisk until the gravy thickens to the desired consistency, then reduce heat to a simmer for a few minutes.
- Serve: Pour the thickened gravy over the sliced turkey breast. Garnish with fresh thyme or rosemary sprigs and sprinkle with orange zest to enhance flavor and presentation.
Notes
- Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F for safety.
- Fresh cranberries are optional but add a nice texture and tart flavor contrast.
- You can adjust seasoning depending on your preference; some prefer just the onion soup packet as seasoning.
- Cooking times may vary slightly based on crockpot model and turkey breast size.
- Leftover gravy can be refrigerated and used within 3 days.
