Slow Cooker Cranberry Turkey Breast

Your New Favorite Turkey: Effortless, Juicy & Bursting with Flavor

Hey there, friend! Isla here from BiteTide. Can we talk about that universal feeling? You know the one. It’s that moment when you’re craving something truly special—a meal that feels celebratory, cozy, and straight-up delicious—but the thought of spending hours in the kitchen, babysitting a pan, makes you want to just order takeout instead. I’ve been there more times than I can count, especially during the busy holiday season or on a packed weeknight when the family is chanting the “what’s for dinner?” mantra.

Well, I’m about to let you in on a little secret that will change your dinner game forever: the humble slow cooker. And not just any slow cooker recipe, but my absolute go-to for a stress-free, show-stopping centerpiece: Slow Cooker Cranberry Turkey Breast. This isn’t your average, dry turkey. Oh no. This is a turkey breast that’s been gently bathed in a sweet, tangy, and savory cranberry-orange sauce for hours until it’s so unbelievably tender, it practically melts under your fork.

The best part? You get all the glory of a holiday-worthy roast with about 10 minutes of active prep. Seriously. You just toss a few simple ingredients into the pot, press a button, and walk away. While you’re living your life (or wrapping presents, or helping with homework, or simply relaxing), your slow cooker is doing all the heavy lifting, filling your home with the most incredible, festive aroma. So, if you’re ready to make a meal that tastes like a warm hug and looks like you fussed for hours, grab your slow cooker. We’re about to make some magic.

A Turkey Tale: Why This Recipe Feels Like Home

This recipe always takes me right back to my grandma’s kitchen. Not for a big, formal Thanksgiving, but for one of those wonderfully chaotic Sunday dinners in the middle of November. My grandma was the queen of “making do” and creating feasts out of what seemed like thin air. One particular Sunday, she was expecting a few extra mouths but her usual giant roast chicken just wasn’t going to cut it. She pulled a turkey breast from the freezer, and with a twinkle in her eye, she started raiding the pantry.

Out came a can of cranberry sauce (the jellied kind that holds its can-shaped form, which we always found hilarious), an orange, and a mysterious packet of onion soup mix. I remember watching her mix it all together, skeptical of the vibrant, ruby-red sauce. “Just you wait, Isla,” she’d said, patting my head. “The slow cooker knows things we don’t.” Hours later, the entire house smelled like a holiday dream, and that turkey? It was the juiciest, most flavorful thing I’d ever tasted. It taught me that the most memorable meals aren’t about fancy techniques or expensive ingredients; they’re about a little creativity and a whole lot of love. This recipe is my homage to her—and to every cook who needs a little weeknight miracle.

Slow Cooker Cranberry Turkey Breast

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• Author: islamerrick
• Total Time: ~4.5–7.5 hours
• Yield: 6 servings 1x

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Description

This Cranberry Turkey Breast is a festive, flavorful twist on a classic roast. Sweet, tangy, and perfectly seasoned, it’s a one-pot holiday-worthy dish that’s easy enough for any weeknight. Whether you’re hosting a small gathering or craving cozy comfort food, this is the turkey recipe to remember.

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Ingredients

Scale 1x2x3x

3 lb boneless turkey breast roast

1 can (14 oz) whole berry or jellied cranberry sauce

½ cup orange juice

1 envelope onion soup mix

2 tsp light brown sugar

1 tsp paprika

1 tsp poultry seasoning

1 tsp garlic powder

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Instructions

Place the turkey roast in your slow cooker (leave the netting on).

In a bowl, mix together cranberry sauce, orange juice, onion soup mix, brown sugar, paprika, poultry seasoning, and garlic powder.

Pour mixture over the turkey.

Cover and cook on low for 6–7 hours or high for 4–5 hours, until internal temperature reaches 165°F.

Let rest for 10 minutes before slicing.

Spoon extra cranberry sauce mixture over slices when serving.

• Prep Time: 10 mins
• Cook Time: 4–7 hours
• Category: Dinner

Nutrition

• Calories: 320
• Carbohydrates: 18g
• Protein: 33g

Gathering Your Flavor Crew: The Ingredients

One of the things I love most about this recipe is the short, sweet ingredient list. These are pantry heroes that come together to create something truly spectacular. Here’s what you’ll need:

• 3 lb Boneless Turkey Breast Roast: Look for one that’s netted or tied—this helps it cook evenly and stay beautifully moist. Don’t stress if it’s still a little frozen; just add an extra hour to the cooking time. A turkey breast with skin on will be extra juicy, but skinless works great, too!
• 1 can (14 oz) Whole Berry or Jellied Cranberry Sauce: This is the star of our sauce! I’m a huge fan of whole berry for the lovely pops of tart fruit, but jellied works perfectly if that’s what you have—it creates a smoother, glossier glaze. No need to thin it out; the other liquids will take care of that.
• ½ cup Orange Juice: Freshly squeezed will give you the brightest flavor, but from the carton is absolutely fine! The orange juice adds a necessary acidity and sweetness that cuts through the richness of the turkey. Chef’s insight: a little zest would be amazing here too for an extra flavor boost!
• 1 envelope Onion Soup Mix: This little packet is a flavor powerhouse! It’s our secret weapon, packing in savory onion, garlic, and herb notes without having to chop a thing. It also helps thicken the sauce as it cooks. If you’re watching sodium, you can use a low-sodium version.
• 2 tsp Light Brown Sugar: Just a touch to balance the tartness of the cranberries and enhance the caramelization. You can easily omit this if you prefer, or use maple syrup for a deeper flavor.
• 1 tsp Paprika: I use simple sweet paprika for a warm, gentle pepperiness and that gorgeous red color it adds to the sauce. Smoked paprika would be a fun twist for a subtle smoky undertone!
• 1 tsp Poultry Seasoning: The classic blend! This typically includes sage, thyme, marjoram, and rosemary—all the cozy, savory flavors we associate with perfect poultry.
• 1 tsp Garlic Powder: For that essential, savory base note. Using powder instead of fresh garlic ensures the flavor distributes evenly throughout the sauce without any risk of burning.

Let’s Get Cooking: Your Foolproof Steps to Turkey Bliss

Okay, are you ready for the easiest cooking session of your life? Let’s do this. I’ll walk you through each step with my favorite little hacks to ensure perfection.

1. Place the Turkey: First things first, take your turkey breast and place it right into the bowl of your slow cooker. Chef’s Hack: Leave the netting on! I know it can be tempting to remove it, but trust me on this. That netting is there to help the turkey keep its shape, which means it cooks evenly from end to end. You’ll remove it easily after cooking, I promise. If your slow cooker tends to stick, you can give the bottom a very light mist of cooking spray, but with all the sauce, it’s usually not necessary.
2. Create the Magic Sauce: In a medium bowl, dump in your entire can of cranberry sauce, the orange juice, the envelope of onion soup mix, brown sugar, paprika, poultry seasoning, and garlic powder. Now, grab a whisk or a fork and go to town! You want to mix it until it’s mostly smooth. The cranberry sauce might be a little stubborn at first, but the orange juice will help loosen it up. Little Chef Tip: Don’t worry about getting every single lump out—it will all melt together into silky perfection as it cooks.
3. Pour & Coat: Once your sauce is mixed, simply pour it over the turkey breast sitting in the slow cooker. Try to cover it as evenly as possible. I like to use a spoon to drizzle a little extra over the top and make sure the sides are coated. You’re basically tucking the turkey into a flavorful, cranberry-colored blanket.
4. The Waiting Game (The Easy Part!): Pop the lid on your slow cooker. This is where the magic happens. Now, you have a choice: Low for 6-7 hours or High for 4-5 hours. I am a firm believer in the low-and-slow method for the most tender, fall-apart meat, but if you’re short on time, high will work beautifully. The key is the internal temperature. No guessing games here!
5. The Temperature Check: After the minimum cooking time, it’s check-in time! Carefully insert an instant-read meat thermometer into the thickest part of the turkey breast. You’re looking for an internal temperature of 165°F (74°C). Once it hits that magic number, it’s done! If it’s not quite there, give it another 30 minutes and check again.
6. Rest is Best: This might be the hardest step, but it’s crucial! Using tongs or two large forks, carefully transfer the turkey breast to a cutting board. Tent it loosely with a piece of aluminum foil and let it rest for a full 10 minutes. Why? Resting allows the juices, which have been agitated by the heat, to redistribute throughout the meat. If you slice it immediately, all those precious juices will run out, leaving you with drier meat. Patience, my friend!
7. Slice and Sauce: After resting, carefully remove the netting (it should slide right off). Using a sharp knife, slice the turkey breast against the grain into beautiful, thick slices. Arrange them on a platter, and don’t forget the pièce de résistance: spoon that incredible, thick cranberry sauce from the slow cooker right over the top. Get ready for the applause.

Plating Up: How to Serve Your Masterpiece

Presentation is part of the fun! I love to slice the turkey and fan it out on a large, rustic platter. Then, I generously ladle that glossy, deep-red sauce over the top, letting it pool around the slices. A little fresh parsley or thyme sprinkled over the top adds a pop of color and freshness. This turkey is the star, so build your plate around it! It’s fantastic with creamy mashed potatoes (that sauce is a dream to pour over them), simple roasted vegetables like green beans or carrots, or a fluffy bed of quinoa or wild rice to soak up every last drop of the sauce.

Ride the Flavor Wave: Creative Twists & Swaps

Once you’ve mastered the base recipe, feel free to get creative! Here are a few of my favorite ways to mix it up:

• Spicy & Smoky: Add a pinch of cayenne pepper or a tablespoon of chipotle in adobo sauce to the cranberry mix for a warm, smoky kick.
• Herbaceous & Fresh: Stir in a tablespoon of fresh chopped rosemary or sage into the sauce for a brighter, garden-fresh herb flavor.
• Apple Cider Twist: Swap the orange juice for an equal amount of apple cider. It pairs wonderfully with the cranberries and poultry seasoning for a quintessential fall flavor.
• Balsamic Glaze: Add a tablespoon of balsamic vinegar to the sauce for a tangy, complex depth that balances the sweetness.
• Chicken Swap: Don’t have turkey? This works wonderfully with a 3-4 lb whole chicken or even bone-in, skin-on chicken thighs! Just adjust the cooking time as needed (chicken thighs will cook faster).

Isla’s Kitchen Notes & Stories

This recipe has been a staple in my kitchen for years, and it’s evolved in the funniest ways. The first time I made it, I was so nervous about the netting that I actually tried to tie up the turkey breast myself with kitchen twine. It was a lopsided disaster that resulted in uneven cooking and a lot of laughter. Lesson learned: the netting is your friend! Another time, my then-toddler decided the slow cooker cord was the most interesting toy in the house and unplugged it halfway through. We ended up having pizza for dinner that night, but the turkey finished cooking later and made for the best next-day sandwiches ever. The moral of the story? Kitchen mishaps happen to everyone. The goal isn’t perfection; it’s a delicious meal and a good story. This recipe is forgiving and flexible, just like we need our cooking to be.

Your Questions, Answered: FAQs & Troubleshooting

Q: My sauce is very thin after cooking. How can I thicken it?
A: No problem! This can happen. The easiest way is to carefully pour the sauce from the slow cooker into a saucepan. Bring it to a simmer over medium heat and let it cook, stirring occasionally, for 5-10 minutes until it reduces and thickens. For a quicker fix, mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Whisk this into the simmering sauce for a minute or two until it thickens.

Q: Can I use a frozen turkey breast?
A: You can, but I’d recommend thawing it first for the most even and safe cooking. If you must cook from frozen, add at least 1-2 hours to the cooking time and be extra diligent about checking the internal temperature in several spots to ensure it has cooked through completely.

Q: The bottom of my slow cooker got a little burnt. What did I do wrong?
A> This can happen if your slow cooker runs hot or if the sugar in the cranberry sauce and brown sugar sits directly on the bottom. To prevent this, you can try placing a layer of sliced onions or carrots at the bottom of the slow cooker before adding the turkey. This creates a natural rack and prevents direct contact. Also, avoid stirring during the cooking process, as this can cause the sauce to sink and stick.

Q: Can I make this in the oven instead?
A: Absolutely! Preheat your oven to 325°F (165°C). Place the turkey breast in a Dutch oven or a deep roasting pan. Prepare the sauce as directed and pour it over the turkey. Cover tightly with a lid or foil and roast for about 1.5 to 2 hours, or until the internal temperature reaches 165°F. Uncover for the last 15-20 minutes to let the top brown slightly.

Nutritional Information*

Prep Time: 10 minutes | Cook Time: 4-7 hours | Total Time: 4.5-7.5 hours | Servings: 6

*Please note: Nutritional information is an estimate and can vary based on specific ingredients used.

Per Serving (approximate):
Calories: 320 | Protein: 33g | Carbohydrates: 18g | Fat: 12g | Sugar: 14g | Sodium: 700mg