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Easy Slow Cooker Cranberry Orange Turkey Breast

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A juicy, tender turkey breast cooked in a slow cooker with tart cranberries and sweet orange, creating a built-in glaze that’s perfect for holidays or cozy weeknight dinners.

Ingredients

Scale
  • 2–3 pounds boneless, skinless turkey breast
  • 12 ounces (about 3 cups) fresh or frozen cranberries
  • 1 large orange (zested and juiced)
  • 3 tablespoons honey or maple syrup
  • 1/2 cup chicken or turkey broth (low-sodium preferred)
  • 2 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 4–5 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons cornstarch (optional, for thickening sauce)
  • 2 tablespoons cold water (optional, for cornstarch slurry)

Instructions

  1. Prep the cranberry-orange base: Add cranberries to the bottom of the slow cooker. Zest the orange over the cranberries, then squeeze the juice over everything. Drop the spent orange halves into the slow cooker. Add fresh thyme and rosemary sprigs, tucking them into the cranberries. Pour in the chicken broth. Stir gently.
  2. Season the turkey breast: Pat the turkey breast dry with paper towels. In a small bowl, whisk together melted butter, honey, minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Brush this mixture all over the turkey breast, including sides and underneath.
  3. Place the turkey in the slow cooker: Nestle the seasoned turkey breast on top of the cranberry mixture. If the turkey is large, tuck the thin end under to fit.
  4. Cook low and slow: Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2.5 to 3 hours. About 30 minutes before the end, check internal temperature with a meat thermometer; it should reach 165°F in the thickest part.
  5. Rest the turkey: Carefully lift the turkey out of the slow cooker using tongs and place on a cutting board. Tent loosely with aluminum foil and let rest for 10-15 minutes.
  6. Make the sauce (optional): While the turkey rests, pour the cooking liquid and cranberries through a fine-mesh strainer into a small saucepan. Discard herb sprigs and orange halves. If desired, whisk cornstarch with cold water to make a slurry, then stir into the strained liquid. Bring to a simmer over medium heat, stirring constantly, until thickened (about 2-3 minutes). Season with salt and pepper to taste.
  7. Slice and serve: Slice the rested turkey against the grain into 1/2-inch thick slices. Arrange on a platter, spoon some cranberry-orange sauce over the top, and garnish with fresh thyme or orange zest if desired. Serve extra sauce on the side.

Notes

Don’t lift the lid during cooking to avoid heat loss. For a crispier skin, after resting, broil the turkey for 3-5 minutes. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

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

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