One of my favorite things about the holiday season is preparing dishes that bring the family together, and this Crock Pot Turkey Breast with Cranberry Sauce is one of those recipes. It combines the savory goodness of turkey with the sweet tang of cranberry, and the best part? It’s all cooked right in your crockpot. As a busy mom in Manhattan, I’m all about easy meals that don’t skimp on flavor, and this one hits the mark perfectly.
Don’t miss out on our other perfect-for-the-holidays dish, Crescent Roll Breakfast Recipes .
Why you’ll love this recipe
This recipe is a lifesaver for those busy days when you still want to whip up something special. It’s simple, requiring just a few ingredients that all come together effortlessly. You don’t have to worry about spending hours in the kitchen, freeing up time to enjoy with your family. Plus, the aroma that will fill your home as it cooks is irresistible!
Ingredients
- 3 pound boneless, skinless frozen turkey breast, thawed
- 2 tbsp unsalted butter, softened
- 1/2 cup orange juice
- 14 ounce can whole berry cranberry sauce
- 2 tbsp pure maple syrup
- 1 tsp ground sage
- 1 tsp ground mustard powder
- 1 tsp garlic powder
- 2 ounce envelope onion soup mix
- 2 tbsp cornstarch
- 2 tbsp cold water
Step-by-step instructions
Start by spraying your crockpot with nonstick cooking spray. Place the thawed turkey breast in the crockpot, leaving the netting on it. Spread the softened butter generously over the top of the turkey, and sprinkle it with the sage, mustard powder, garlic powder, and onion soup mix.
Next, pour the orange juice, cranberry sauce, and maple syrup over the turkey. These ingredients really layer the flavors beautifully.
Cover the crockpot and set it to cook on low for 5 hours, or if you’re in a bit of a rush, you can cook it on high for 3 hours. Once it’s done, carefully transfer the turkey onto a serving platter and remove the netting. Slice it into thick, juicy pieces.
For the gravy, strain the cooking juices into a saucepan set over medium-high heat. Mix the cornstarch with cold water to create a slurry, then whisk it into the saucepan. Keep whisking until the gravy has thickened to just the right consistency.
Finally, pour the gravy generously over your sliced turkey, and you’re all set for a delightful meal.
Recipe tips & variations
If you’d like a bit more flavor, try adding a dash of cinnamon to the cranberry sauce. You can also switch out the maple syrup for honey if you prefer. For a bit of a kick, sprinkle some red pepper flakes into the sauce mix. Leftover turkey can make for delicious sandwiches, so don’t worry about cooking up too much!
Storage & reheating
Store any leftovers in an airtight container in the refrigerator. They’ll keep well for about 3-4 days. To reheat, just microwave it until warm, or place it back in the crockpot on low heat until it’s heated through.
FAQs
Can I use fresh cranberries instead of canned?
Yes, you can. Just make sure to sweeten them with some sugar or extra maple syrup to balance the tartness.
What if my turkey breast is larger than 3 pounds?
Adjust the cooking time accordingly. For every additional pound, add about 20 minutes to the cooking time.
Can I skip the onion soup mix?
You can, though it adds a deep savory flavor. If you choose to omit it, you might want to add some extra salt and pepper to the dish.
Recipes you may like
Looking for more easy and delicious recipes? Check out Breakfast Potatoes Recipe: Easy & Crispy , this Breakfast Pizza Recipe: Easy & Cheesy , or our Crescent Roll Breakfast Recipes . They’re all perfect for bringing the family together any time of day.
Crock Pot Turkey Breast with Cranberry Sauce
- Total Time: 5 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
This Crock Pot Turkey Breast with Cranberry Sauce brings together savory turkey and sweet tangy cranberry, perfect for the holiday season.
Ingredients
- 3 pounds boneless, skinless frozen turkey breast, thawed
- 2 tbsp unsalted butter, softened
- 1/2 cup orange juice
- 14 ounce can whole berry cranberry sauce
- 2 tbsp pure maple syrup
- 1 tsp ground sage
- 1 tsp ground mustard powder
- 1 tsp garlic powder
- 2 ounce envelope onion soup mix
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Start by spraying your crockpot with nonstick cooking spray.
- Place the thawed turkey breast in the crockpot, leaving the netting on it.
- Spread the softened butter generously over the top of the turkey, and sprinkle it with the sage, mustard powder, garlic powder, and onion soup mix.
- Next, pour the orange juice, cranberry sauce, and maple syrup over the turkey.
- Cover the crockpot and set it to cook on low for 5 hours, or on high for 3 hours.
- Once it’s done, carefully transfer the turkey onto a serving platter and remove the netting. Slice it into thick, juicy pieces.
- For the gravy, strain the cooking juices into a saucepan set over medium-high heat.
- Mix the cornstarch with cold water to create a slurry, then whisk it into the saucepan.
- Keep whisking until the gravy has thickened to just the right consistency.
- Finally, pour the gravy generously over your sliced turkey, and you’re all set for a delightful meal.
Notes
- If you’d like a bit more flavor, try adding a dash of cinnamon to the cranberry sauce.
- You can switch out the maple syrup for honey if you prefer.
- For a bit of a kick, sprinkle some red pepper flakes into the sauce mix.
- Leftover turkey can make for delicious sandwiches.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg