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

Scale

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)

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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.