Crock Pot Turkey Breast with Cranberry
Enjoy turkey all year long, not just on Thanksgiving, with this flavorful Crock Pot Turkey with Cranberry recipe. It’s sweet and savory and so easy to make with only a few pantry ingredients.
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Don’t wait all year to enjoy a juicy turkey breast with cranberry sauce and gravy! It’s so easy to pop a small turkey breast into the crock pot and make it any time you’re feeling the craving. I love that these 3 pound turkeys are easily found in the grocery store all year long!
Turkey cooked in the crock pot is juicy and moist. No fear of dried turkey here! The gravy is incredible! It’s sweet, tart, and savory at the same time.
Try The Best Mashed Potatoes, Roasted Red Potatoes, The Creamiest Mac and Cheese, Green Bean Casserole, or Roasted Vegetable Salad to go alongside your turkey.
What you’ll need
You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- CrockPot
- 3 pound turkey breast – find this in the frozen section of the grocery store. Be sure to thaw the turkey in the fridge a couple of days in advance.
- Butter– to smear over the turkey for extra juiciness
- Orange juice– to add a little sweetness, fruitiness, and a little acidity
- Whole cranberry sauce– this is next to the regular cranberry sauce in the canned food aisle. It’s marked” whole cranberries” on the can.
- Pure maple syrup– don’t use pancake syrup, it won’t taste the same. You can also use honey if you don’t have maple syrup. This just offsets the tart cranberries.
- Seasonings- sage, mustard powder, garlic powder, and 1 envelope of onion soup mix.
- Cornstarch and cold water– to thicken the gravy.
How to make it
Spray the crockpot with nonstick cooking spray.
Add the thawed turkey to the crockpot, leave the netting on the turkey.
Tip!
Leave the netting on the turkey while cooking so the turkey doesn’t fall apart. Remove after cooking.
Make sure to use a thawed turkey.
Spread the butter over the top of the turkey. Sprinkle over the seasonings.
Add the orange juice, canned cranberries and maple syrup.
Cook on low 5 hours or high 3 hours.
Place the turkey on a serving plate. Remove the netting. Cut into slices.
Strain the juices into a saucepan over medium high heat. Mix together the cornstarch and cold water to make a slurry and pour into the saucepan. Whisk together over medium high heat until the gravy is thickened.
Pour over the sliced turkey. Enjoy!
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If you love crockpot recipes, check out my Crock Pot E-Cookbook HERE. It’s filled with 42 delicious and easy slow cooker recipes from dips to soups, dinner to dessert!
More Crock Pot Recipes
- Beef Ragu
- Crock Pot Italian Beef Sandwiches
- Crock Pot Pork Tenderloin
- Slow Cooker Shredded BBQ Chicken sandwiches
- Slow Cooker Salisbury Meatballs
- Chicken Cacciatore
- Beef and Broccoli
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Crock Pot Turkey Breast with Cranberry sauce
Equipment
Ingredients
- 3 pound 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
- 1 ounce envelope onion soup mix
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Spray the crockpot with nonstick cooking spray.
- Add the thawed turkey breast to the crockpot, leave the netting on the turkey.
- Spread the butter over the top of the turkey. Sprinkle over the seasonings.
- Add the orange juice, canned cranberries and maple syrup.
- Cook on low 5 hours or high 3 hours.
- Place the turkey on a serving plate. Remove the netting. Cut into slices.
- Strain the juices into a saucepan over medium high heat. Mix together the cornstarch and cold water to make a slurry and pour into the saucepan. Whisk together over medium high heat until the gravy is thickened.
- Pour over the sliced turkey.
