Slow Cooker Cranberry Turkey Recipe

There’s nothing quite like a slow-cooked turkey dinner to make the house feel warm and cozy! This Slow Cooker Cranberry Turkey Recipe combines sweet cranberry sauce, fresh orange juice, and savory herbs for a delicious meal with very little prep.

With just 10 minutes of hands-on time, the slow cooker gently cooks the turkey until tender and juicy. The flavorful cranberry-orange cooking juices also make a lovely homemade gravy with just a little cornstarch and water.

Serve it with creamy mashed potatoes, roasted vegetables, or warm dinner rolls for an easy and comforting Thanksgiving, Christmas, or Sunday family dinner.

Why You’ll Love Slow Cooker Cranberry Turkey Recipe

• Easy to prepare: Just add the ingredients to your slow cooker and let it do the work.
• Tender and juicy: Slow cooking helps keep the turkey moist.
• Sweet and savory: Cranberry sauce, orange juice, and onion seasoning make a lovely sauce.
• Great for holidays: Perfect for Thanksgiving, Christmas, or Sunday dinner.
• Easy to serve: Slice the turkey and spoon the warm cranberry sauce over the top.

• Yield: 6 to 8 servings
• Prep time: 10 minutes
• Cook time: 4 to 6 hours
• Total time: 4 hrs & 10 mins to 6 hrs & 10 mins

Ingredients

• 3 to 4 lb boneless turkey breast, thawed
• 1 can (14 oz) whole-berry or jellied cranberry sauce
• 1 cup orange juice
• 1 packet onion soup mix, about 1 oz
• 1/2 cup fresh or frozen cranberries (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil or melted butter

For the gravy:

• 1 tablespoon cornstarch
• 2 tablespoons cold water

Equipment:

• A 6-quart slow cooker.
• Small mixing bowl
• Whisk
• Meat thermometer.

Mary

Slow Cooker Cranberry Turkey Breast

This easy Slow Cooker Cranberry Turkey Breast is tender, juicy, and full of flavor. Turkey breast cooks slowly in a sweet and savory cranberry-orange sauce, with delicious cooking juices that can be turned into homemade gravy. Perfect for Thanksgiving, Christmas, or Sunday family dinner.

Print Recipe

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

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• For the Turkey:
• 3 to 4 lb Boneless turkey breast thawed
• 14 oz Cranberry sauce whole berry or jellied
• 1 cup Orange juice
• 1 packet Onion soup mix approximately 1 oz, halal or kosher suitable
• 1/2 Cup fresh or frozen cranberries optional
• 1/2 tbsp Garlic powder
• 1/2 tbsp Black pepper
• 1 tbsp Olive oil or melted butter
• For the Gravy:
• 1 tbsp Cornstarch
• 2 tbsp Cold water

Method

 

1. Add the cranberry sauce, orange juice, onion soup mix, garlic powder, and black pepper to a bowl. Whisk until well combined.
2. Pat the turkey breast dry with paper towels. Rub it with olive oil or melted butter and place it in the slow cooker.
3. Pour the cranberry mixture over the turkey breast, covering as much of the surface as possible.
4. Cover and cook on LOW for 4 to 6 hours, depending on the size of the turkey. Check the thickest part with a meat thermometer. The turkey must reach an internal temperature of 165°F (74°C).
5. If using fresh or frozen cranberries, add them during the last hour of cooking.
6. Transfer the cooked turkey to a cutting board and let it rest for 10 minutes before slicing.
7. To make the gravy, pour the cooking liquid into a saucepan. Mix the cornstarch with cold water until smooth, then whisk it into the liquid. Simmer until thickened.
8. Slice the turkey and serve with warm cranberry gravy.

Notes

Always thaw the turkey breast completely before slow cooking.
– Cooking time depends on the size of the turkey and your slow cooker.
– Use a meat thermometer to check for an internal temperature of 165°F (74°C).
– Let the turkey rest before slicing to help keep it juicy.
– Use halal or kosher-certified turkey and check all packaged ingredients.
– This recipe contains no pork, bacon, ham, or pork-based stock.

Tried this recipe?

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Ingredient Substitutions

• Orange juice: Use apple juice for a slightly different flavor.
  
• Cranberry sauce: Whole-berry sauce adds texture, while jellied sauce makes a smoother gravy.
  
• Onion soup mix: Use a homemade blend of dried onion flakes, garlic powder, onion powder, parsley, salt, and pepper.
  
• Butter: Use olive oil or another suitable cooking oil.

Step by step

1. Prepare the sauce. Add the cranberry sauce, orange juice, onion soup mix, garlic powder, and black pepper to a bowl. Whisk until combined.
   
2. Season the turkey. Pat the turkey breast dry with paper towels. Rub it with olive oil or melted butter, then place it in the slow cooker.
   
3. Add the sauce. Pour the cranberry mixture over the turkey, making sure the top is covered.
   
4. Cook the turkey. Cover and cook on LOW for 4 to 6 hours, depending on the size of the breast. Check that the thickest part reaches 165°F (74°C) ( or as recommended by the USDA for poultry) with a meat thermometer.
   
5. Add the cranberries. If using fresh or frozen cranberries, add them during the last hour of cooking.
   
6. Rest and serve. Transfer the turkey to a cutting board and let it rest for 10 minutes before slicing. Spoon some cranberry sauce over the slices.

How to Make the Gravy

For a thicker sauce, pour the cooking liquid into a small saucepan. Mix the cornstarch with cold water until smooth, then whisk it into the warm liquid. Simmer for a few minutes until thickened. Serve over the sliced turkey.

Recipe Notes

• Cooking time depends on the size and shape of your turkey breast and your slow cooker.
• Always check the internal temperature rather than relying on time alone.
• For the best texture, slice the turkey against the grain.

Helpful Tips

• Use thawed turkey: Always thaw the turkey breast completely before slow cooking.
  
• Check the temperature: Turkey is ready when the thickest part reaches 165°F (74°C).
  
• Keep the lid closed: Opening the slow cooker too often lets heat escape and increases cooking time.
  
• Let it rest: Resting for 10 minutes helps the turkey stay juicy when sliced.
  
• Choose the right size: A turkey breast that fits comfortably in your slow cooker will cook more evenly.

What to Serve with Slow Cooker Cranberry Turkey

This turkey goes well with:

• Creamy mashed potatoes
• Roasted carrots or green beans
• Rice or fluffy couscous
• Dinner rolls
• Sweet potato casserole
• A fresh green salad

Make-Ahead and Storage Tips

Make ahead:
Mix the cranberry sauce ingredients a day ahead and refrigerate them in a covered container. Keep the turkey refrigerated separately until ready to cook.

Refrigerate:
Store leftover turkey and sauce in an airtight container for up to 3 to 4 days.

Freeze:
Freeze cooled turkey and sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating. Check this article about how to freeze turkey leftovers

Reheat:
Warm sliced turkey with a little sauce in a covered pan over low heat, or microwave it in short intervals until heated through.

Leftovers are lovely in sandwiches, wraps, rice bowls, or salads.

Frequently Asked Questions

Nutrition Information

Approximate values per serving, based on 8 servings:

• Calories: 350
• Total Fat: 3g
• Saturated Fat: 1g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 48g
• Sodium: 550mg

Disclaimer: Nutrition facts are estimates based on standard ingredients and may vary depending on the brands used and how the recipe is prepared. Please consult a nutritionist for precise dietary advice.

This cranberry turkey slow cooker recipe makes a lovely family dinner with very little hands-on work. Serve it with your favorite sides, spoon plenty of cranberry gravy over the top, and enjoy!