Cranberry Turkey Breast
This slow cooker cranberry turkey breast delivers restaurant-quality tenderness with minimal effort—the turkey stays moist under a sweet-savory cranberry glaze while pan juices transform into a silky gravy.
⚡Slow Cooker
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This slow cooker cranberry turkey breast delivers restaurant-quality tenderness with minimal effort—the turkey stays moist under a sweet-savory cranberry glaze while pan juices transform into a silky gravy.
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Unwrap the turkey breast, reserving the included gravy packet for later. Rinse the turkey and pat it dry with paper towels.
Place the turkey breast into the slow cooker. Leave the netting on to help it hold its shape during cooking.
Season the turkey generously on all sides with salt, pepper, onion powder, garlic powder, and poultry seasoning.
Sprinkle the packet of dry onion soup mix evenly over the top of the turkey.
In a medium bowl, combine the whole berry cranberry sauce and the apple cider. Stir to break up the sauce.
Pour the cranberry mixture over the seasoned turkey breast in the slow cooker. Add a sprig of fresh rosemary, if using.
Cover the slow cooker and cook on HIGH for 4 hours or on LOW for 6-8 hours, until the turkey is cooked through and tender.
Carefully remove the cooked turkey from the slow cooker and place it on a cutting board to rest for 10-15 minutes before slicing.
While the turkey rests, strain the cooking juices from the slow cooker through a fine-mesh sieve into a saucepan.
Add the reserved gravy packet to the saucepan with the juices and whisk to combine.
In a small bowl, whisk together the cornstarch and cold water to create a slurry.
Bring the gravy to a simmer over medium heat. Whisk in the cornstarch slurry and continue to cook, stirring constantly, until the gravy has thickened to your desired consistency.
Remove the netting from the rested turkey breast, slice, and serve warm with the homemade gravy drizzled over the top.
Store sliced turkey breast with gravy in an airtight container for 3-4 days refrigerated, or freeze up to 3 months. Reheat gently in a 325°F oven with extra broth to restore moisture.
slow cooker · meat thermometer
On low heat, a 3 lb boneless turkey breast typically cooks in 4-6 hours until internal temperature reaches 165°F. High heat takes about 2-3 hours.
Yes. Add 1.5-2 hours of cooking time per additional pound on low heat. Check internal temperature at the thickest point with a meat thermometer.
Use a meat thermometer inserted into the thickest part without touching bone. It should read 165°F. The meat should shred easily when pulled apart.
Cooked turkey breast keeps refrigerated for 3-4 days. Slice and store with gravy in an airtight container. Reheat gently in a skillet or oven at 325°F.
Yes—use fresh cranberries (1.5 cups) mixed with 1/2 cup sugar and 1/4 cup water, or swap for lingonberry sauce or cherry preserves for a different flavor.
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