Crock Pot Cranberry Turkey Breast

This Crock Pot Cranberry Turkey Breast is a juicy and flavorful recipe, which includes boneless turkey breast and jellied cranberry sauce. It’s a great choice for holiday parties, ready in about 5 hours and 10 minutes.

Crock Pot Cranberry Turkey Breast Ingredients

• 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 (1-oz) package onion soup mix (see below for homemade version)
• ½ cup orange juice
• ¼ cup sugar (optional, for a less tart sauce)
• 1 (3–4 lb) boneless turkey breast
• 2 tablespoons butter, sliced
• 2 sprigs fresh rosemary (optional)

Homemade Onion Soup Mix:

• ¼ cup dried onion flakes
• 2 tablespoons bouillon granules (beef or chicken)
• ¼ teaspoon dried onion powder
• ¼ teaspoon dried parsley flakes
• ¼ teaspoon celery salt
• ⅛ teaspoon ground paprika
• ⅛ teaspoon dried garlic powder
• ⅛ teaspoon ground black pepper

How To Make Crock Pot Cranberry Turkey Breast

1. Layer the base: Spray a 5–6 quart slow cooker with cooking spray. Add whole cranberries and layer sliced cranberry sauce over them. Sprinkle with half of the onion soup mix.
2. Add liquids: Mix orange juice and sugar (if using) and pour into the crockpot.
3. Season the turkey: Place the turkey breast in the crockpot. Rub with remaining onion soup mix and top with butter slices. Tuck in rosemary sprigs.
4. Cook low and slow: Cover and cook on HIGH for 1 hour, then on LOW for 4–5 more hours until the internal temperature reaches 165°F.
5. Rest and serve: Let the turkey rest for 10 minutes. Slice and serve with the stirred cranberry sauce from the bottom of the crock.

Recipe Tips

• How to check turkey doneness:
  Use a meat thermometer to ensure the turkey reaches 165°F at the thickest part.
• Can I use frozen cranberries?
  Yes, you can use frozen cranberries straight from the freezer—no need to thaw.
• Substitute for orange juice:
  Apple juice can be used for a slightly sweeter and milder glaze.
• How to make it ahead:
  Assemble everything in the slow cooker insert and refrigerate overnight. Start cooking the next day.

What To Serve With Cranberry Turkey Breast

This festive turkey dish goes well with classic holiday sides:

• Mashed potatoes
• Green bean casserole
• Stuffing or dressing
• Roasted Brussels sprouts
• Dinner rolls

How To Store Cranberry Turkey Breast

Refrigerate:
Store leftovers in an airtight container for up to 3 days.

Freeze:
Slice turkey, cover with cranberry sauce, and freeze for up to 3 months. Thaw overnight and reheat gently.

Cranberry Turkey Breast Nutrition Facts

• Calories: 423
• Carbohydrates: 27g
• Protein: 61g
• Fat: 7g
• Saturated Fat: 3g
• Cholesterol: 166mg
• Sodium: 506mg
• Fiber: 1g
• Sugar: 20g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a bone-in turkey breast instead?
Yes, but you may need to increase the cooking time slightly and ensure it reaches 165°F.

What if I don’t have jellied cranberry sauce?
Whole berry cranberry sauce can be used instead with similar results.

Can I skip the sugar in the sauce?
Yes, if you prefer a more tart cranberry flavor, leave the sugar out.

How do I get crispy skin with this recipe?
For crispier skin, place the cooked turkey under a broiler for a few minutes after slow cooking.

Try More Recipes:

• Crock Pot Collard Greens With Smoked Turkey
• Crock Pot Cajun Turkey Breast
• Crock Pot Buffalo Turkey Dip