Note: Please read the Safety Notice below at the end of the recipe article, It is a must
Let’s be honest. Between work, family, errands, and everything else on the daily to-do list, nobody needs a complicated Thanksgiving recipe. Sometimes, the best meals are the ones that practically make themselves.
This Butterball Turkey Breast Slow Cooker Recipe is one of those recipes that makes life a little easier. You start with a plain turkey breast, add a few simple seasonings, cranberry sauce, onion soup mix, and apple cider. Then let your slow cooker do the work.
The turkey cooks in just four hours on HIGH, and the juices become a delicious gravy with the help of the included gravy packet and a little cornstarch.
What makes this recipe so good is how tender the turkey turns out. The cranberry sauce adds a little sweetness, the onion soup mix brings plenty of savory flavor, and the fresh rosemary gives everything that lovely holiday smell.
And the best part? You don’t need to babysit the oven or spend your whole afternoon preparing turkey. Get everything into the slow cooker, take care of your day, and come back to a delicious dinner.
Table of Contents
Why You’ll Love This Butterball Turkey Breast Slow Cooker Recipe
- Very little preparation: Season the turkey, mix the sauce, and let the slow cooker handle the cooking.
- Perfect for busy days: Four hours on HIGH makes this a handy option when you don’t have all day to cook.
- Tender and juicy: The turkey cooks surrounded by cranberry sauce and apple cider.
- Easy homemade-style gravy: Use the cooking juices, the included gravy packet, and a simple cornstarch mixture.
- Great for Thanksgiving: You get a holiday-style turkey dinner without the fuss of roasting a whole bird.
Butterball Turkey Breast Slow Cooker Recipe
Equipment
- Slow Cooker
- Mixing bowl
- Measuring spoons
- Whisk
- Small bowl for the cornstarch mixture
- Saucepan if needed for the gravy
- Cutting board
- Carving knife
- Food thermometer
Ingredients
- Ingredients:
- 1 Plain turkey breast kept in netting according to package directions
- Salt to taste
- Black pepper to taste
- Onion powder to taste
- Garlic powder to taste
- Poultry seasoning to taste
- 1 packet onion soup mix
- Whole berry cranberry sauce
- 1/2 cup Apple cider
- Fresh rosemary
- 1 Packet included turkey gravy
- 2 tablespoons Cold water
- 1 to 2 tablespoons Cornstarch
- 2 tablespoons Unsalted butter (additional)
- 1/4 cup Orange juice (additional)
Instructions
- Remove the turkey breast from its outer packaging. Leave the netting on if instructed by the manufacturer. Set the included gravy packet aside.
- Place the turkey breast in the slow cooker. Season with salt, black pepper, onion powder, garlic powder, and poultry seasoning. You can rub some butter inside the netting if you like so.
- In a bowl, combine the onion soup mix, whole berry cranberry sauce, and apple cider. Stir until combined. You can add the butter to the mix by choice
- Pour the cranberry mixture over the turkey breast and add fresh rosemary.
- Cover and cook on HIGH for approximately 4 hours or LOW for approximately 8 hours. Check that the thickest part of the turkey reaches 165 degrees F.
- Carefully remove the turkey from the slow cooker and let it rest.
- Pour the cooking juices through a fine-mesh strainer into a saucepan, discarding the cranberry pieces, rosemary, and other solids.
- Combine the slow cooker juices with the included gravy packet and heat according to package instructions.
- Whisk 2 tablespoons cold water with 1 to 2 tablespoons cornstarch. Stir into the warm gravy until thickened.
- Remove the netting according to package instructions and slice the rested turkey breast.
- Arrange on a serving platter, spoon the cranberry onion gravy over the top, and serve the remaining gravy on the side.
Notes
- Leave the netting on if the turkey package instructions say to do so. It helps the breast hold its shape. Add additional butter inside the it if you like so.
- If your turkey breast is plain and unseasoned, add the salt, pepper, onion powder, garlic powder, and poultry seasoning.
- Use whole berry cranberry sauce for the sweet and tangy sauce.
- Keep the apple cider measurement to ½ cup, as listed in the recipe.
- Let the turkey rest before slicing. This helps keep the meat juicy.
- Don’t guess when the turkey is done. Check the thickest part with a food thermometer. It must reach 165°F.
Nutrition
Step by step in details:
Step 1: Prepare the Turkey Breast
Start by removing the turkey breast from its outer packaging. Check the package directions and leave the netting on if instructed. The netting helps keep the turkey breast together while it cooks. You can rub some butter inside the netting by choice.
If your turkey breast comes with a gravy packet, set it aside. You’ll use it later when making the gravy.
Step 2: Season the Turkey
Place the turkey breast in your slow cooker.
Since we’re using a plain, unseasoned turkey breast, sprinkle it with salt, black pepper, onion powder, garlic powder, and poultry seasoning.
You don’t need to overthink this part. Just make sure the seasonings are spread over the turkey.
Step 3: Mix the Cranberry Sauce
In a bowl, combine the onion soup mix, whole berry cranberry sauce, and ½ cup apple cider.
Give everything a good stir until combined.
The original combination uses apple cider and orange juice, but this version uses apple cider on its own. It still gives the sauce a lovely, sweet flavor that works so well with the cranberry sauce. You can add orange juice by choice, as well 2 tbsp of butter if you like.
Step 4: Pour the Sauce Over the Turkey
Pour the cranberry mixture over the turkey breast in the slow cooker.
Add a little fresh rosemary on top. That’s it! You’re ready to let the slow cooker do its thing.
Step 5: Cook on HIGH for 4 Hours
Place the lid on the slow cooker and cook on HIGH for 4 hours.
If you’d rather cook it on LOW, allow approximately 8 hours.
Cooking time can vary depending on the size of your turkey breast and your slow cooker. Always check the thickest part of the turkey with a food thermometer. It must reach 165°F before serving.
Don’t leave the turkey cooking overnight or in the slow cooker for more than 12 hours.
Step 6: Remove the Turkey and Let It Rest
Once the turkey is cooked through, carefully lift it out of the slow cooker and place it on a cutting board or serving platter.
Let it rest before slicing. Follow the package directions when removing the netting.
Just look at how tender it is! The meat should be moist and easy to slice.
Step 7: Make the Cranberry Turkey Gravy
Now for the good part!
Place a fine-mesh strainer over a saucepan or heatproof bowl. Carefully pour the cooking juices through the strainer, allowing the liquid to collect underneath. Discard the solids left in the strainer.
Pour the strained juices into a saucepan, then add the included turkey gravy packet. Whisk everything together and heat gently.
In a small bowl, whisk together 2 tablespoons of cold water and 1 to 2 tablespoons of cornstarch until smooth. Slowly stir this mixture into the warm gravy.
Continue stirring until the gravy thickens to your liking. If it’s too thick, add a little water.
Step 8: Slice and Serve
Remove the netting according to the package instructions and Slice the rested turkey breast and arrange it on a serving platter.
Spoon some of that delicious cranberry onion gravy over the turkey, and serve the remaining gravy on the side.
That’s all there is to it! A lovely turkey dinner without spending your whole day in the kitchen.
What to Serve with It
This turkey goes nicely with simple Thanksgiving sides. Here are a few ideas:
- Creamy mashed potatoes
- Roasted green beans
- Sweet potato casserole
- Dinner rolls
- Your favorite holiday vegetables
Storage and Leftovers
Refrigerator: Store leftover turkey and gravy in separate airtight containers. Refrigerate within two hours of cooking and enjoy within 3 days.
Reheating: Warm the turkey with a little gravy to help keep it moist. Reheat leftovers to 165°F.
Freezing: Freeze cooked turkey in an airtight, freezer-safe container. Thaw in the refrigerator before reheating. Check this Slow Cooker Turkey Breast Freezer Meal Recipe for more Details.
Frequently Asked Questions
Can I use a frozen turkey breast in the slow cooker?
No. The turkey must be completely thawed before going into the slow cooker. This is important for food safety.
How long does it take to cook a turkey breast in the Crockpot?
Cook on HIGH for approximately 4 hours or LOW for approximately 8 hours. The actual cooking time depends on the size of the turkey and your slow cooker. Always check for an internal temperature of 165°F.
Do I need to remove the netting before cooking?
Follow the turkey manufacturer’s instructions. If the package says to leave the netting on during cooking, keep it in place. Remove it as directed before slicing.
Can I make the gravy without the included packet?
The recipe uses the included gravy packet along with the slow cooker juices. If you need to avoid certain ingredients, check the packet label before using it.
Important Food Safety Reminders
- Thaw frozen turkey in the refrigerator, unopened and in its original packaging, on a tray or platter. Allow approximately 1½ to 2 days, depending on the size.
- For faster thawing, place the unopened turkey in cold water for approximately 3 to 5 hours, changing the water every 30 minutes.
- Keep thawed turkey refrigerated until cooking and cook within 3 to 4 days of thawing.
- Never put frozen turkey directly into a slow cooker.
- Use a food thermometer to confirm that the thickest part reaches 165°F.
- Follow the manufacturer’s instructions for your slow cooker.
- Do not leave the turkey in the slow cooker overnight or for more than 12 hours.
Sources
- Turkey, Whole, Breast, Meat Only, Cooked, Roasted.U.S. Department of Agriculture FoodData Central.April 1, 2019.
- Unlocking the Health Benefits of Turkey.American Heart Association.October 31, 2023.
- Is It Safe to Cook a Turkey in a Slow Cooker?U.S. Department of Agriculture.June 4, 2024.