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
Scale
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.
