Move over, boring turkey recipes – this Crockpot Cranberry Turkey Breast is here to steal the show! With its melt-in-your-mouth tenderness and the perfect balance of sweet, tart, and savory flavors, this dish is the ultimate holiday crowd-pleaser.
Whether you’re hosting a big family dinner or just want a stress-free feast, this recipe delivers perfection every single time!
Why you’ll love this recipe
- It’s like magic in a pot: Toss everything in, walk away, and come back to a turkey so juicy and flavorful it’ll feel like you secretly hired a chef! Seriously, this is stress-free cooking at its best.
- The cranberry sauce is next level: Sweet, tangy, and perfectly saucy – this isn’t your average holiday cranberry situation. You’ll be smothering everything on your plate with it (yes, even the mashed potatoes).
- It’s a total showstopper: Whether it’s a cozy family dinner or the big holiday feast, everyone will go crazy over how fancy and delicious this turkey is. Bonus points for how easy it is to make!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Fresh cranberries: These little ruby gems bring a pop of tartness that balances the sweet and savory flavors perfectly. Can’t find fresh? Frozen cranberries work just as well – no need to thaw, just toss them right in!
- Jellied cranberry sauce: This is the magic ingredient that makes the sauce so smooth and dreamy. Prefer a chunkier texture? Go for whole berry cranberry sauce – it’s all about what you love.
- Orange juice: Freshly squeezed is the gold standard for bright, zesty flavor, but store-bought works in a pinch. Want something softer? Swap it out for apple juice for a sweeter, gentler touch.
- Homemade onion soup mix: Making your own is a game-changer – you control the salt and skip the preservatives. But don’t stress if you’re short on time; a store-bought packet gets the job done too.
- Boneless turkey breast: This is the star of the show! If you’ve only got bone-in turkey breast, that’s fine – just add a little extra cooking time to make sure it’s perfectly cooked.
- Butter: Those little slices of butter aren’t just for show – they melt down and baste the turkey, keeping it juicy and adding that extra touch of richness we all adore.
- Rosemary: Fresh sprigs of rosemary bring a subtle, herby aroma that makes the kitchen smell amazing. Dried rosemary works in a pinch – just use a little less since it’s more concentrated.
How to make Cranberry Turkey Breast in the crock pot
1. Mix the seasoning: Let’s make some magic happen in the kitchen! If you’re making your own onion soup mix, get started by stirring that together in a small bowl.
2. Assemble the cranberry sauce: Next, spray your slow cooker with cooking spray to ensure nothing sticks. Scatter the cranberries across the bottom in a single layer.
Next, lay out those slices of jellied cranberry sauce right on top – it might look funny now, but trust me, it’s the secret to the dreamy sauce later. Sprinkle half of the onion soup mix over this sweet-tart base.
In a small bowl, stir together the orange juice and sugar (if you want a sweeter sauce) and pour it into the slow cooker.
3. Add the turkey: Now, let’s talk turkey: place the breast right on top, then rub the remaining onion soup mix all over it. Don’t skip the butter slices – they melt and baste the turkey to golden perfection!
Add a couple of rosemary sprigs for a fragrant, herby touch.
4. Cook: Cover and cook on HIGH for 1 hour to get things going, then switch to LOW for another 4–5 hours.
When the turkey reaches an internal temperature of 165°F, it’s ready.
Remove the rosemary, slice up the turkey, and stir the cranberries and sauce together for a gorgeous, glossy topping!
Top tips for recipe success
- Don’t skip the thermometer: The key to juicy, perfectly cooked turkey is knowing when it’s done. Grab a meat thermometer and check for an internal temperature of at least 165°F in the thickest part of the breast. If you don’t have one, now’s the perfect excuse to invest – it’s a game-changer for all your cooking.
- Layer like a pro: The order of ingredients in the crockpot really matters here. Those cranberries and sliced cranberry sauce at the bottom aren’t just for looks – they simmer down into the most delicious glaze. Make sure your turkey sits right on top so it can soak up all that flavor while staying juicy and tender.
- Butter is your best friend: Those little slices of butter you dot on top of the turkey do more than you think. As the butter melts, it bastes the turkey, keeping it moist and adding richness to the sauce. Don’t skimp on this step – it’s what takes this recipe from good to absolutely amazing.
- Give it some space: Avoid overcrowding your slow cooker. The turkey breast should have enough room for the sauce and juices to circulate, ensuring even cooking. If your turkey is jammed in too tightly, it might cook unevenly or dry out.
- Keep the lid closed: Resist the temptation to peek! Every time you lift the lid, precious heat escapes, which can add extra cooking time and affect how tender your turkey turns out. Trust the process – your slow cooker knows what it’s doing.
- Let it rest: Once the turkey is done cooking, let it rest for about 10 minutes before slicing. This helps lock in all those flavorful juices, so you’re not left with dry turkey slices. And while you’re at it, give the cranberry sauce a good stir to blend the flavors.
- Plan your timing: Cooking this turkey on HIGH for an hour at the start gives it a great kickstart, but don’t forget to switch to LOW to let it finish cooking gently. This low-and-slow method is what ensures that melt-in-your-mouth texture we all crave.
Helpful recipe hints
Recipe variations
- Cranberry-apple delight: Add sliced apples alongside the cranberries for a sweet and fruity twist. The apples cook down into soft, flavorful bites that pair beautifully with the turkey and sauce.
- Zesty citrus flair: Swap the orange juice for a mix of orange and lemon juice for a tangier, citrus-forward flavor. Add a sprinkle of orange zest in the sauce for a bright, festive touch.
- Herby and savory: Try using thyme or sage in place of rosemary for a deeper flavor profile. You can even mix in some garlic cloves for an extra savory kick.
- Warm holiday spices: Add a pinch of cinnamon, nutmeg, or allspice to the cranberry mixture to give the dish a cozy, holiday-inspired aroma. Perfect for Thanksgiving or Christmas dinners!
- Maple-glazed magic: Drizzle a couple of tablespoons of maple syrup into the sauce mixture for a subtle, caramel-like sweetness that makes the turkey irresistibly rich.
- Oven instructions: If you would rather make it in the oven, follow the instructions but place everything in a Dutch oven instead. Cover with the lid and roast in the preheated oven at 325°F for 90 minutes, or until the internal temperature reaches 165°F.
Make-ahead and leftover tips
Make ahead: If you’re planning ahead, prepare the cranberry mixture and store it in an airtight container in the refrigerator. Rub the turkey with the onion soup mix and keep it wrapped separately.
When you’re ready to cook, assemble everything in the slow cooker fresh, dot with butter, add the rosemary, and start cooking.
Storing leftovers: Leftover turkey and sauce should be transferred to an airtight container and stored in the refrigerator for up to 3 days.
When reheating, add a little extra sauce or a splash of broth to keep the turkey moist, and warm it gently on the stovetop or in the microwave. Or use it in a leftover recipe – turkey soup, turkey pot pie or turkey noodle casserole are all delicious options!
Freezer option: To freeze, slice the turkey and cover it with the cranberry sauce in a freezer-safe container or zip-top bag. Label with the date and freeze for up to 3 months.
Thaw in the refrigerator overnight and reheat gently for a meal that’s just as delicious as the first day!
Serving ideas
- Festive Holiday Feast: Serve the turkey alongside Mashed Potatoes, Honey Butter Thyme Crockpot Glazed Carrots, and Easy Sautéed Green Beans. Complete the meal with Homemade Dinner Rolls and a festive Apple Pie for dessert.
- Casual Family Dinner: Pair the turkey with Roasted Sweet Potatoes, Loaded Broccoli Salad, and Homemade Buttermilk Biscuits. Finish with a comforting Cherry Cobbler.
- Elegant Fall Gathering: Start with a Roasted Beet Salad with Goat Cheese, followed by the turkey accompanied by Garlic Roasted Brussels Sprouts and Crispy Garlic Smashed Potatoes. Conclude with indulgent Pumpkin Pie.
More easy holiday dinner ideas
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Crock Pot Cranberry Turkey Breast
Recipe details
Ingredients
- 1 – 2 cups fresh cranberries enough to cover the bottom of the crock in a single layer
- 1 (15-oz) can jellied cranberry sauce sliced into rounds
- 1 (1-oz) package onion soup mix (see below for homemade)
- ½ cup orange juice
- ¼ cup sugar optional for a less cranberry-tart sauce
- 1 (3-4) pound boneless turkey breast
- 2 tablespoons butter sliced
- 2 sprigs fresh rosemary optional
Homemade Onion Soup Mix:
- ¼ cup dried onion flakes
- 2 tablespoons bouillon granules beef or chicken both work
- ¼ teaspoon dried onion powder
- ¼ teaspoon dried parsley flakes
- ¼ teaspoon celery salt
- ⅛ teaspoon ground paprika
- ⅛ teaspoon dried garlic powder
- ⅛ teaspoon ground black pepper
Instructions
- Prep: Spray a 5-6 quart slow cooker with cooking spray. Place the whole cranberries inside and set the sliced cranberry sauce on top. Sprinkle with HALF of the onion soup mix. Combine orange juice and sugar (if using) and pour in the crockpot.
- Season turkey: Place the turkey breast in the slow cooker and rub all over with the remaining onion soup mix, then dot with sliced butter. Nestle the rosemary sprigs next to the turkey breast.
- Cook: Cover and cook on HIGH for 1 hour, then finish cooking on LOW for 4-5 hours or until the internal temperature reaches at least 165°F.
- Finish: Rest the turkey for 10 minutes. Remove the rosemary sprigs before serving, and slice the turkey breast. Stir the cranberry sauce together with the juices and serve over the turkey.
Notes
Ingredient notes
- Fresh cranberries: Use fresh or frozen (no need to thaw).
- Jellied cranberry sauce: Whole berry works as a substitute.
- Orange juice: Swap with apple juice for a milder flavor.
Recipe tips
- Check temperature: Ensure turkey reaches 165°F.
- Layer carefully: Cranberries and sauce under turkey make the perfect glaze.
- Butter: Keeps turkey juicy and flavorful.
Storage tips
- Make ahead: Assemble ingredients and refrigerate overnight.
- Leftovers: Store in an airtight container for 3 days.
- Freeze: Slice turkey, cover with sauce, and freeze for 3 months.
Nutrition
More recipe information
Recipe first published on 11/23/2019. Updated with new photos and new text on 12/11/2024.
Carol says
This sounds really good however, can I omit the onion flakes and just use the onion powder called for in your recipe or will it be too bland? I have a family member that doesn’t like onions.
Nora says
Carol, you absolutely can leave out the onion flakes. It will still be very delicious! Hope this helps.
T. Doolittle says
All I can find at the gorcery store is a Butterball Boneless Turkey Breast (about 3 pounds)….it says do not thaw, frozen to oven. So, if I am baking it in an oven (which is what I want to do) and not the crock pot, I am guessing I do not thaw it. Does oven temperature and cooking time change to accomodate it being frozen? Thank you.
Nora says
No worries – those Butterball boneless turkey breasts are super convenient! You’re right: if the packaging says “frozen to oven,” you don’t need to thaw it first. It’s designed to cook straight from frozen.
For baking it in the oven, the main thing is adjusting the temperature and time to ensure it cooks through evenly. The package will have the instructions for cooking temperature and cooking time, so just follow the instructions. They will usually recommend cooking the turkey uncovered and in the netting, which is what you should adhere to. It will take around 3 hours to cook, but check the package for exact instructions regarding the timing.
You can melt the butter with 1/2 the onion soup package over medium heat in a small saucepan on the stove, around 30 minutes before the turkey is done. Carefully brush over the hot turkey, then finish roasting until it reaches 165°F in the thickest part.
If you want to add the cranberry sauce from the crockpot recipe, I recommend baking it alongside the turkey breast in a separate, covered dish for the last hour of the baking time. Stir it once halfway through (careful, it will be hot). Serve with the turkey and juices from the turkey.
I hope this helps! 🦃💛 Let me know how it turns out!
Gramma M says
This looks and sounds so delicious! Wondering if I could roast it in the oven – using the exact recipe – instead of the crockpot and, if so, can you give me an estimate as to the temperature and time? Will use the 165 degree internal temperature as a guide, and will tent it like a conventional turkey being roasted.
Nora says
Absolutely, you can roast the cranberry turkey breast in the oven using the same recipe. Here’s how:
Preheat your oven to 325°F (165°C).
Assemble the ingredients as described in the recipe: place the cranberries, sliced cranberry sauce, onion soup mix, and orange juice in a Dutch oven or roasting pan.
Season the turkey breast and place it on top of the cranberry mixture.
Cover the pan with a lid or aluminum foil to keep the moisture in.
Roast in the oven for about 90 minutes, or until the internal temperature reaches 165°F (74°C).
Let it rest for 10-15 minutes before slicing to allow the juices to redistribute.
This method should give you a delicious, juicy turkey breast with that wonderful cranberry flavor. Enjoy your meal!
Beth Whiting says
Is this a skinless recipe? If not skinless, do you recommend broiling to brown the skin. Have you made it skinless before?
Nora says
I use a boneless, skinless turkey breast for this recipe. If you use a skin-on turkey breast, you can try broiling it for 2-3 minutes once the cooking time is up. Just remove it from the crock, brush with a little more butter and broil until the skin crisps up. You won’t achieve the same crispness as in an oven-roasted turkey though, because the slow cooker retains so much juice. Hope this helps!
Brenda McTigue says
Lovely recipe easy to follow and delicious served hot or cold
Becca says
OMG!! Amazing, easy, And so simple!!