Print

Perfect Easy Slow Cooker Cranberry Orange Turkey Breast

perfect easy slow cooker cranberry orange turkey breast - featured image
Print Recipe

This incredibly easy slow cooker turkey breast is made with simple ingredients like cranberry sauce and orange, resulting in tender, juicy meat with a sticky, tangy-sweet glaze. It’s the perfect cozy dinner that feels special without the fuss.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (5–7 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 can (14 ounces) whole berry cranberry sauce
  • 1/4 cup orange juice, freshly squeezed
  • Zest of 1 orange
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon balsamic vinegar
  • 1 cinnamon stick
  • Fresh cranberries and orange slices (for garnish, optional)
  • Fresh thyme sprigs (for garnish, optional)

Instructions

  1. Prep the turkey breast (5 minutes). Remove the turkey breast from its packaging and pat it completely dry with paper towels. Place the turkey on a clean cutting board. In a small bowl, mix together the salt, black pepper, dried thyme, and garlic powder. Rub this mixture all over the turkey breast, making sure to get some under the skin if you can.
  2. Make the cranberry orange sauce (5 minutes). In the same small bowl, combine the whole berry cranberry sauce, freshly squeezed orange juice, orange zest, brown sugar, and balsamic vinegar. Stir until everything is well combined.
  3. Layer the slow cooker (2 minutes). Pour about half of the cranberry orange mixture into the bottom of your slow cooker. Place the cinnamon stick in the center of the sauce. Carefully place the seasoned turkey breast on top of the sauce, skin side up. Pour the remaining sauce over the turkey, making sure it coats the top and sides.
  4. Cook on low (4-6 hours). Put the lid on your slow cooker and set it to LOW. Cook for 4 to 6 hours, depending on the size of your turkey breast. Resist the urge to lift the lid and check on it.
  5. Check the temperature (2 minutes). After 4 hours, start checking the internal temperature. Insert your meat thermometer into the thickest part of the breast, making sure not to touch the bone. You’re looking for 165°F. If it’s not there yet, put the lid back on and check again in 30 minutes.
  6. Rest and carve (10 minutes). Once the turkey reaches 165°F, carefully remove it from the slow cooker using tongs. Transfer it to a cutting board and let it rest for 10 minutes.
  7. Make the glaze (5 minutes). While the turkey rests, pour the juices from the slow cooker into a small saucepan. Remove the cinnamon stick. Bring the sauce to a simmer over medium heat and let it cook for 3-5 minutes, until it thickens slightly.
  8. Slice and serve (5 minutes). Carve the turkey breast against the grain into thick slices. Arrange the slices on a platter, drizzle with the reduced cranberry orange sauce, and garnish with fresh cranberries, orange slices, and thyme sprigs if desired.

Notes

Don’t skip the balsamic vinegar; it balances the sweetness. Use a slow cooker liner for easy cleanup. Keep the skin on during cooking for moisture. Don’t overcook; start checking temperature at 4 hours. Let the turkey rest for 10 minutes before carving.

Nutrition

Keywords: slow cooker turkey, cranberry orange turkey, easy turkey breast, holiday turkey, gluten-free turkey, dairy-free turkey

Find it online: https://cookluma.com/perfect-easy-slow-cooker-cranberry-orange-turkey-breast/