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.
Add the thawed turkey breast to the crockpot, leave the netting on the turkey. Reserve the gravy packet that comes with the turkey for another use- or heat it later for an additional side of gravy.
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.
I'm using a skinless, boneless turkey breast. You can use a bone-in breast, you may need to cook longer depending on your crock pot. Just check your turkey with a meat thermometer to ensure it cooked thoroughly before eating.
Thaw your turkey a couple of days in the fridge beforehand.
3 pound turkey breast will feed 2-4 people.
The "netting" is on the turkey meat, it's under the plastic packaging. Remove the plastic packaging before cooking. After cooking, remove the netting and discard.
If you don’t want to use cranberry sauce you could try apple sauce, tart cherry jam or pineapple chutney.
Replace maple syrup with honey
Try pineapple juice or papaya juice in place of the orange juice.
I’ve never cooked a frozen solid turkey breast, I'm just not a big fan of cooking frozen meats. However many commenters write that you can cook the turkey from frozen for 6-8 hours on low- I cannot confirm if this works. If cooking from frozen just use a meat thermometer to ensure the turkey is at internal temp 165°F before eating.
Reserve the gravy packet that comes with the turkey for another use- or heat it later for an additional side of gravy.
