If you are looking for a dish that combines the festive brightness of cranberries with tender, juicy turkey cooked effortlessly, you have to try this Crock Pot Cranberry Turkey Breast Recipe. It’s the perfect balance of tangy and savory, slow-cooked to perfection with a luscious homemade cranberry sauce that hugs every slice. This recipe turns holiday hosting or weeknight dinners into something truly special, with minimal prep and maximum flavor. Once you make it, this recipe will quickly become your go-to for easy, comforting meals that impress without stress.
Ingredients You’ll Need
Getting the ingredients together for this Crock Pot Cranberry Turkey Breast Recipe is incredibly straightforward, yet each component plays a crucial role in creating layers of flavor and mouthwatering texture. From fresh cranberries providing zing, to a duo of onion seasonings enhancing savory depth, all the way to the butter and rosemary that add richness and aroma, these simple ingredients make magic in your slow cooker.
- Fresh cranberries (1-2 cups): They add bright, tart bursts of flavor that balance the richness of turkey beautifully.
- Jellied cranberry sauce (1 can, sliced): Offers a sweet, smooth contrast that melds seamlessly with the fresh berries.
- Onion soup mix (1 oz package): Adds a flavorful punch and seasoning blend that deepens the savory profile.
- Orange juice (1/2 cup): Lends a fresh citrus brightness and helps to keep the turkey moist.
- Sugar (1/4 cup, optional): Balances cranberry tartness if you prefer a sweeter sauce.
- Boneless turkey breast (3-4 pounds): The star of the dish, tender and ideal for slow cooking.
- Butter (2 tablespoons, sliced): Melts into the meat for a silky finish and adds richness.
- Fresh rosemary sprigs (2, optional): Infuse a lovely, piney aroma that complements the cranberries.
- Dried onion flakes (1/4 cup): Enhance the savory notes and texture.
- Bouillon granules (2 tablespoons): Concentrate savory flavors, either beef or chicken granules work well.
- Dried onion powder (1/4 teaspoon): Adds subtle onion aroma.
- Dried parsley flakes (1/4 teaspoon): Introduce a fresh herbal touch.
- Celery salt (1/4 teaspoon): Adds depth and slight earthiness.
- Ground paprika (1/8 teaspoon): For a gentle smoky warmth and color.
- Dried garlic powder (1/8 teaspoon): Enhances overall savory balance.
- Ground black pepper (1/8 teaspoon): Provides a touch of heat to finish.
How to Make Crock Pot Cranberry Turkey Breast Recipe
Step 1: Prepare the Crock Pot Base
Begin by greasing your slow cooker with cooking spray to prevent sticking and make cleanup easier. Lay down a single layer of fresh cranberries directly on the bottom — these will soften and burst during cooking, creating a natural tart foundation. Next, arrange the sliced rounds of jellied cranberry sauce on top for that luscious, jammy sweetness. Sprinkle half of the onion soup mix evenly over the fruit, then mix your orange juice and sugar together and pour it into the crockpot. This mixture keeps everything moist and infuses the flavors deeply.
Step 2: Season the Turkey Breast
Place your turkey breast right on top of the cranberry base. Rub the remaining onion soup mix over the turkey to coat it thoroughly and bring a wonderful savory punch. Dot the butter slices over the bird so they’ll melt and baste the meat while it cooks. Tuck in the rosemary sprigs beside the turkey, if using, to allow their fragrant oils to permeate the dish.
Step 3: Cook Low and Slow
Cover the crock pot and start cooking on high for an hour. This jumpstarts the cooking process and helps meld the flavors. Then reduce the heat to low and continue cooking for another 4-5 hours until the turkey’s internal temperature reaches at least 165°F, ensuring it’s juicy and safe to eat. The slow cooking tenderizes the turkey, while the cranberry sauce turns into a rich, saucy masterpiece.
Step 4: Rest and Finish
After cooking, let the turkey rest for ten minutes before slicing—this allows the juices to redistribute for maximum tenderness. Remove the rosemary sprigs, then stir the cranberry juices and sauce together. Spoon this vibrant sauce over every slice, making each bite a luscious combination of sweet, savory, and tangy celebration. Your Crock Pot Cranberry Turkey Breast Recipe is now ready to wow everyone at the table.
How to Serve Crock Pot Cranberry Turkey Breast Recipe
Garnishes
A sprinkle of fresh chopped parsley or additional rosemary sprigs brightens the presentation and adds a pop of herbal freshness. For a festive touch, consider a few whole fresh cranberries around the dish or a light dusting of ground black pepper on the sliced turkey.
Side Dishes
This dish pairs beautifully with classic fall sides like creamy mashed potatoes, roasted root vegetables, or buttery green beans. For a touch of elegance, serve alongside wild rice pilaf or a simple arugula salad dressed with a light vinaigrette to balance the rich cranberry sauce.
Creative Ways to Present
Turn this recipe into a festive centerpiece by arranging slices of turkey breast in a fan shape on a large platter and ladling cranberry sauce artistically over top. Add a few sprigs of rosemary and fresh cranberries for color and aroma. You can also serve it over warm toasted bread with a smear of cream cheese for an elegant appetizer twist.
Make Ahead and Storage
Storing Leftovers
Any leftover turkey breast and cranberry sauce should be stored in airtight containers in the refrigerator. The flavors deepen overnight, making leftovers often taste even better the next day. They will keep well for up to 3-4 days.
Freezing
You can freeze leftover cooked turkey breast and cranberry sauce separately or together in freezer-safe containers or bags. Be sure to remove as much air as possible to prevent freezer burn. Frozen leftovers will maintain quality for up to 2 months.
Reheating
Reheat leftovers gently in the microwave or in a covered pan over low heat on the stove. Add a splash of broth or water to keep the turkey moist. Stir the cranberry sauce occasionally while warming to keep it smooth and delicious.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work well and will break down nicely during cooking, though the texture might be slightly softer. No need to thaw before adding to the crock pot.
What if I don’t have onion soup mix?
You can easily make your own by combining dried onion flakes, onion powder, salt, pepper, and herbs like parsley. It’s a handy substitute and allows you to control the seasoning.
Can I add other herbs to this recipe?
Definitely! Thyme, sage, or even a pinch of ground cloves can complement the turkey and cranberry flavors, adding a unique twist to the recipe.
Is it possible to cook this turkey breast without the crock pot?
While the slow cooker is recommended for its convenience and flavor melding, you can bake the turkey breast in an oven-safe dish covered at 325°F for about 2 to 2 ½ hours until cooked through, adding cranberry sauce halfway through baking.
Can I make this recipe for a smaller portion?
Yes, you can halve the ingredients and use a smaller slow cooker or crock pot. Adjust cooking times slightly and check for doneness with a meat thermometer.
Final Thoughts
This Crock Pot Cranberry Turkey Breast Recipe is a delightful discovery for anyone craving an easy, impressive dish that’s bursting with flavor. It’s like a warm hug from the inside out—comforting, vibrant, and wonderfully simple. Give it a try for your next gathering or family dinner, and watch it quickly become a cherished favorite. I promise your taste buds will thank you!
Print
Crock Pot Cranberry Turkey Breast Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 8 to 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Crock Pot Cranberry Turkey Breast recipe offers a flavorful and easy-to-make slow-cooked turkey dish infused with tangy cranberries and aromatic herbs. Perfect for a comforting dinner or holiday meal, the turkey breast is cooked slowly in a cranberry and orange juice mixture, resulting in tender, juicy meat accompanied by a delightful cranberry sauce.
Ingredients
Fruit and Sauces
- 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
- 1/2 cup orange juice
- 1/4 cup sugar (optional for a less cranberry-tart sauce)
Turkey and Seasonings
- 1 (3-4) pound boneless turkey breast
- 2 tablespoons butter, sliced
- 2 sprigs fresh rosemary (optional)
Soup Mix and Spices
- 1 (1-oz) package onion soup mix
- 1/4 cup dried onion flakes
- 2 tablespoons bouillon granules (beef or chicken)
- 1/4 teaspoon dried onion powder
- 1/4 teaspoon dried parsley flakes
- 1/4 teaspoon celery salt
- 1/8 teaspoon ground paprika
- 1/8 teaspoon dried garlic powder
- 1/8 teaspoon ground black pepper
Instructions
- Prep: Spray a 5-6 quart slow cooker with cooking spray. Place the whole fresh cranberries inside in a single layer and set the sliced canned cranberry sauce on top. Sprinkle half of the onion soup mix evenly over the cranberries. In a separate bowl, combine orange juice and sugar (if using), then pour this mixture into the slow cooker over the cranberries and sauce.
- Season turkey: Rub the boneless turkey breast all over with the remaining half of the onion soup mix. Place the turkey breast into the slow cooker on top of the cranberry mixture. Dot the top of the turkey with slices of butter, then nestle the rosemary sprigs beside the turkey breast for added aroma.
- Cook: Cover the slow cooker and cook on HIGH heat for 1 hour. Afterward, reduce the setting to LOW and continue cooking for an additional 4 to 5 hours. Cook until the internal temperature of the turkey reaches at least 165°F, ensuring it is fully cooked and juicy.
- Finish: Once cooked, remove the turkey breast from the slow cooker and let it rest for 10 minutes to retain its juices. Remove the rosemary sprigs. Stir the cranberry sauce mixture in the crockpot together with the cooking juices and serve it over sliced turkey breast for a delicious, tangy complement to the meat.
Notes
- Use fresh cranberries for the best tart flavor; canned cranberry sauce adds sweetness and texture.
- If you prefer a less tart sauce, adjust the sugar amount as desired or omit it.
- Ensure the turkey reaches an internal temperature of 165°F for safe eating.
- This recipe is great for holidays or any slow-cooked dinner requiring minimal hands-on time.
- Optional rosemary adds a fragrant herbal note but can be omitted if unavailable.
