If you’re searching for a cozy, flavor-packed dish that brings holiday cheer any time of year, this Crock Pot Cranberry Turkey Breast Recipe is an absolute winner. It’s the perfect blend of tangy cranberries and tender, juicy turkey cooked low and slow to melt-in-your-mouth perfection. The ease of a slow cooker combined with a vibrant cranberry sauce infused with savory onion hints makes this recipe a delightful centerpiece for family dinners, special occasions, or whenever you crave a comforting, festive meal. Trust me, once you try this recipe, it will fast become a cherished favorite in your kitchen.
Ingredients You’ll Need
These ingredients might look simple, but each plays an essential role in building the unforgettable flavors, luscious texture, and inviting color that define this Crock Pot Cranberry Turkey Breast Recipe. From the fresh cranberries that add a pop of tartness to the aromatic rosemary that subtly perfumes the dish, every item shapes a harmonious, delectable result.
- 1 – 2 cups fresh cranberries: Enough to cover the slow cooker’s bottom in a single, vibrant layer—adds fresh tartness and color.
- 1 (15-oz) can jellied cranberry sauce: Sliced into rounds, it melts sweetly into the sauce base.
- 1 (1-oz) package onion soup mix: Acts as a savory seasoning powerhouse that balances the cranberries’ tang.
- 1/2 cup orange juice: Provides a natural sweetness and bright citrus note that lifts the whole dish.
- 1/4 cup sugar (optional): Use to soften the tart cranberry flavor if preferred.
- 1 (3-4) pound boneless turkey breast: The star protein, juicy and mild, ready to soak up all those flavors.
- 2 tablespoons butter: Sliced and dotted over the meat to add richness and enhance moisture.
- 2 sprigs fresh rosemary (optional): Infuse a subtle earthy scent that pairs beautifully with turkey and cranberry.
- 1/4 cup dried onion flakes: Deepens savory notes and adds texture to the sauce.
- 2 tablespoons bouillon granules: Beef or chicken options work to boost umami complexity.
- 1/4 teaspoon dried onion powder: More onion flavor for a layered seasoning profile.
- 1/4 teaspoon dried parsley flakes: For a gentle herby touch and visual appeal.
- 1/4 teaspoon celery salt: Adds a slight salty and aromatic edge.
- 1/8 teaspoon ground paprika: Subtly smoky and colorful, it enhances the overall taste and appearance.
- 1/8 teaspoon dried garlic powder: A mild garlic boost that complements the savory elements.
- 1/8 teaspoon ground black pepper: Just enough peppery bite to bring balance and depth.
How to Make Crock Pot Cranberry Turkey Breast Recipe
Step 1: Prep Your Slow Cooker Base
Start by spraying your 5-6 quart slow cooker to prevent any sticking—this little step saves cleanup hassle later. Pour a layer of fresh cranberries right into the crockpot bottom, creating a tangy fruit bed. Next, lay out the sliced rounds of the jellied cranberry sauce on top, setting the stage for a luscious, sweet-tart mix. Sprinkle half of your onion soup mix evenly over the cranberry layers to introduce a rich savory backbone. Finally, mix the orange juice with sugar if using, and pour this fragrant, fruity liquid over everything for a delightful balance of brightness and sweetness.
Step 2: Season and Prepare the Turkey Breast
Now, gently place your boneless turkey breast directly over your cranberry mixture in the crockpot. Take the remaining onion soup mix and rub it all over the surface of the meat, coating it generously to ensure every bite sings with flavor. Dot the turkey with slices of butter—these melt slowly during cooking, infusing the breast with luscious moisture. For a fragrant finishing touch, nestle two sprigs of fresh rosemary next to the turkey, letting the herbal aroma meld with the fruity and savory notes as the dish simmers.
Step 3: Slow Cook to Perfection
Cover your crockpot and start cooking on HIGH for 1 hour. This initial heat jump jumpstarts the cooking and flavor melding. Afterward, turn the heat to LOW and let the turkey breast cook gently for an additional 4 to 5 hours. This slow pace results in tender, juicy turkey that’s perfectly infused with the cranberry sauce. You’ll want to check that the internal temperature of the turkey reads at least 165°F to ensure safe and succulent meat.
Step 4: Rest and Serve
Once your turkey is cooking completed, remove the rosemary sprigs and let the breast rest for 10 minutes—this allows juices to redistribute, making each slice juicy and tender. Slice the turkey breast to your desired thickness, then give the cranberry sauce a good stir to mix the juices and softened cranberries together. Serve this vibrant, flavorful sauce generously spooned over the turkey for a dish that’s as pleasing to the eyes as it is to the palate.
How to Serve Crock Pot Cranberry Turkey Breast Recipe
Garnishes
Simple garnishes can elevate your Crock Pot Cranberry Turkey Breast Recipe beautifully. Fresh rosemary sprigs placed on the serving platter add a lovely aroma and a festive touch. If you want a splash of color, sprinkle some finely chopped fresh parsley over the sliced turkey and sauce. A few whole cooked cranberries on top can add visual appeal and a burst of tartness with every bite.
Side Dishes
This dish pairs wonderfully with a medley of comforting and fresh sides. Creamy mashed potatoes or a classic wild rice blend soak up the cranberry sauce so well. Roasted root vegetables like carrots and parsnips bring an earthy balance, while a crisp green salad with a light vinaigrette adds freshness to contrast the rich flavors. For a bit of extra holiday spirit, you can serve it alongside warm dinner rolls or crusty bread to mop up every last bit of that delicious sauce.
Creative Ways to Present
Want to make your Crock Pot Cranberry Turkey Breast Recipe the star of the table visually? Slice the turkey breast into medallions and fan them out on a large platter, drizzling the cranberry sauce over and around for a stunning display. Layer slices atop warm toasted baguette rounds for an easy appetizer or serve as hearty sandwiches with a smear of cream cheese and arugula. Even plating the turkey on individual salad beds with microgreens and pomegranate seeds can turn the meal into an elegant affair.
Make Ahead and Storage
Storing Leftovers
After enjoying the initial feast, store any remaining turkey breast and cranberry sauce in airtight containers in the refrigerator. Properly cooled and sealed, leftovers will stay fresh for 3 to 4 days. This allows you to enjoy the warm, comforting flavors of the Crock Pot Cranberry Turkey Breast Recipe again without extra cooking.
Freezing
If you want to keep this goodness around longer, freezing is a great option. Slice the turkey and pack it with sauce in freezer-safe containers or heavy-duty freezer bags. Properly stored, you can freeze these leftovers for up to 2 months. When frozen, the cranberry sauce maintains its flavor wonderfully, while the turkey stays tender once reheated.
Reheating
To reheat, gently warm the turkey and cranberry sauce together on the stovetop over low heat, stirring often to prevent sticking. You can also microwave individual portions covered with a damp paper towel to retain moisture. Adding a splash of broth or water during reheating helps preserve juiciness and revives the vibrant sauce flavors to their original glory.
FAQs
Can I use frozen cranberries instead of fresh in this recipe?
Absolutely! Frozen cranberries work just as well as fresh ones when making the Crock Pot Cranberry Turkey Breast Recipe. Just toss them in the crockpot directly—no need to thaw—and they will break down beautifully during the slow cooking process.
What if I don’t have onion soup mix on hand?
No worries! You can create a quick homemade version by mixing dried onion flakes, beef or chicken bouillon granules, onion powder, parsley flakes, celery salt, paprika, garlic powder, and black pepper. This homemade blend mimics the savory punch that the onion soup mix brings to the recipe.
Is it necessary to cook the turkey on HIGH first then LOW?
This two-step cooking method helps jumpstart the cooking and mix flavors, then gently tenderizes the meat. Cooking straight on LOW works but will take longer. The initial HIGH heat ensures you safely reach the right internal temperature efficiently.
Can I substitute a bone-in turkey breast for this recipe?
You can, but bone-in may need additional cooking time to reach the proper temperature. Use a meat thermometer to check doneness and consider increasing the LOW cooking time by about 1 hour or until the internal temperature reads 165°F.
How can I make the cranberry sauce less tart?
Adding the optional sugar in the orange juice blend softens the tartness naturally. You can also increase the amount slightly based on preference or serve the sauce with a light drizzle of honey for added sweetness.
Final Thoughts
This Crock Pot Cranberry Turkey Breast Recipe is a heartfelt, easy way to wow your loved ones with a dish that’s both comforting and full of festive flavor. It’s a true crowd-pleaser that requires minimal hands-on time but delivers maximum deliciousness. I encourage you to give it a try and make it a special staple in your recipe rotation—you’ll love how simple it is to create such a memorable and mouthwatering meal.
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
- Diet: Halal
Description
This Crock Pot Cranberry Turkey Breast recipe offers a flavorful and tender turkey dish infused with a tangy cranberry sauce. Perfect for holiday gatherings or easy weeknight dinners, the turkey is slow-cooked to juicy perfection alongside fresh cranberries, jellied cranberry sauce, and aromatic herbs, resulting in a delightful sweet and savory meal.
Ingredients
Cranberry Sauce Base
- 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)
- 1/2 cup orange juice
- 1/4 cup sugar (optional for a less cranberry-tart sauce)
Seasonings and Mix
- 1 (1-oz) package onion soup mix (or homemade as per recipe notes)
- 2 tablespoons bouillon granules (beef or chicken)
- 1/4 cup dried onion flakes
- 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
Turkey and Garnish
- 1 (3-4) pound boneless turkey breast
- 2 tablespoons butter (sliced)
- 2 sprigs fresh rosemary (optional)
Instructions
- Prep the Slow Cooker: Spray a 5-6 quart slow cooker with cooking spray to prevent sticking. Place the fresh whole cranberries evenly covering the bottom of the crockpot, then arrange the sliced rounds of jellied cranberry sauce on top. Sprinkle half of the onion soup mix over the cranberries and cranberry sauce. In a small bowl, mix the orange juice with sugar (if using) until dissolved and pour this mixture into the crockpot.
- Season the Turkey: Take the boneless turkey breast and rub it all over with the remaining half of the onion soup mix, ensuring even coverage. Place the turkey breast into the crockpot on top of the cranberry mixture. Dot the turkey with the sliced butter, distributing it evenly. Nestle the rosemary sprigs alongside the turkey for added herb flavor.
- Cook the Turkey: Cover the slow cooker with its lid and set it to cook on HIGH for 1 hour to start the cooking process. After 1 hour, reduce the heat setting to LOW and continue to cook for 4 to 5 hours more, or until the internal temperature of the turkey reaches at least 165°F (74°C) to ensure it is fully cooked and safe to eat.
- Finish and Serve: Once cooked, remove the turkey breast carefully and let it rest for 10 minutes to allow juices to redistribute. Remove the rosemary sprigs from the crockpot. Stir the cranberry sauce and cooking juices together to combine the flavors. Slice the turkey breast and serve with the warm cranberry sauce spooned over the top for a delicious presentation.
Notes
- If preferred, you can make your own homemade onion soup mix using dried onion flakes, onion powder, parsley flakes, celery salt, paprika, garlic powder, and black pepper.
- Adjust the sugar quantity to make the cranberry sauce sweeter or more tart according to your taste.
- Use a meat thermometer to ensure the turkey is fully cooked and safe to consume.
- Leftover cranberry sauce makes a fantastic topping for sandwiches or leftover turkey meals.
- Optional: Add extra fresh herbs such as thyme or sage for more aromatic flavor.
