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Crock Pot Cranberry Turkey Breast with glossy cranberry sauce, orange juice glaze, and onion soup mix seasoning.

Slow Cooker Cranberry Turkey Breast

Cranberry turkey breast slow-cooked with onion soup and orange juice, served with a tangy cranberry gravy.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Method

Ingredients
  

  • 1 (5-7 lbs) boneless turkey breast
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (14 oz) whole berry cranberry sauce
  • 1 packet onion soup seasoning mix
  • 1/2 cup orange juice
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Method
 

  1. Take off the outer packaging from the turkey breast but keep the netting intact, then set it in a 6-quart slow cooker.
  2. Season the turkey with salt and pepper, massaging them into the surface. In a separate bowl, stir together the cranberry sauce, onion soup seasoning, and orange juice. Pour this blend over the turkey.
  3. Set the slow cooker to LOW and let it cook for 5-7 hours, until the internal temperature reads at least 165°F (75°C). In my case, it took 6 hours.
  4. Lift the turkey out of the slow cooker and transfer it to a serving platter. Tent it with aluminum foil to retain warmth. Spoon off any visible fat from the cooking liquid, then pour the liquid into a medium-sized saucepan.
  5. Whisk the cornstarch with the cold water in a small bowl. Heat the saucepan contents over high heat until boiling. Once boiling, pour in the cornstarch slurry while whisking continuously. Keep whisking for 1-2 minutes until the sauce thickens; lower the heat if needed to avoid scorching.
  6. Spoon a portion of the gravy over the turkey breast before serving. Put the remaining gravy in a serving vessel and offer it on the side for those who want extra.