I love serving this crock pot turkey breast with cranberry gravy when Thanksgiving calls for a festive main dish without a full-size roast. The turkey cooks gently until tender, and its cranberry gravy brings a bright, savory-sweet touch to the holiday table.
Why You’ll Love This This Dish
This slow cooker recipe keeps the cooking simple while leaving you free to prepare side dishes and welcome guests. The turkey stays moist, the cranberry gravy comes together from flavorful cooking juices, and the portions are easy to serve for a smaller gathering.
This Dish Ingredients & Substitutions
- 1 bone-in turkey breast, about 5 to 6 pounds, fully thawed
- 1 medium yellow onion, sliced
- 1 cup whole-berry cranberry sauce
- 1 cup low-sodium chicken or turkey broth
- 1/2 cup orange juice
- 1 teaspoon finely grated orange zest
- 3 tablespoons softened butter
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Boneless turkey breast works too, but check it early since it may cook faster. You can use fresh or frozen cranberry sauce, as long as it is thawed before adding. If you do not have orange juice, use an equal amount of broth and add a little extra zest.
Step-by-Step Instructions to Make This Dish
1. Prepare the turkey
Pat the turkey breast dry with paper towels. Mix the softened butter with thyme, rosemary, salt, and pepper, then rub it over the turkey, including under the skin where possible.
2. Add the slow cooker ingredients
Spread the sliced onion across the bottom of a 6-quart slow cooker. Stir together the cranberry sauce, broth, orange juice, and orange zest, then pour the mixture around the onion. Set the turkey breast on top, skin side up.
3. Cook until tender
Cover and cook on low for about 6 to 7 hours or on high for about 4 to 5 hours. Cooking times vary by slow cooker and turkey size, so use an instant-read thermometer to check the thickest part without touching bone. The turkey is ready when it reaches 165°F.
4. Rest the turkey
Transfer the cooked turkey to a cutting board and loosely cover it with foil. Let it rest for 15 to 20 minutes before carving. Resting helps keep the slices juicy.
5. Make the cranberry gravy
Strain the cooking liquid into a saucepan, pressing the onions and cranberries gently to release their flavor. Skim off excess fat if needed. Bring the liquid to a gentle simmer. Stir the cornstarch and cold water together, then whisk the mixture into the saucepan. Cook for 2 to 3 minutes, stirring, until the gravy thickens. Taste and adjust the seasoning before serving.
Tips for Success
- Thaw the turkey breast completely in the refrigerator before cooking so it heats evenly.
- Keep the slow cooker covered while the turkey cooks. Lifting the lid lets heat escape and can extend the cooking time.
- Use a thermometer rather than relying on time alone. Check the thickest part of the breast for 165°F.
- For crispier skin, transfer the cooked turkey to a baking sheet and broil it briefly, watching closely so it does not burn.
- Let the turkey rest before carving, and slice across the grain for tender pieces.
Variations of This Dish
- Herb-forward: Add 1 tablespoon chopped fresh sage or parsley to the butter rub.
- Less sweet: Replace half the cranberry sauce with extra broth and add 1 teaspoon apple cider vinegar to the gravy.
- More citrus: Add a few strips of orange peel to the slow cooker, then remove them before serving.
- Boneless breast: Use a boneless turkey breast and begin checking the temperature earlier, since the cooking time can be shorter.
Serving Suggestions: What to Pair with This Dish
Serve the turkey with mashed potatoes, roasted green beans, stuffing, or glazed carrots. Spoon cranberry gravy over the carved slices and pass extra gravy at the table. A crisp green salad and warm rolls round out a cozy Thanksgiving dinner.
Storage & Reheating Instructions
Refrigerate leftover turkey and gravy in separate airtight containers within 2 hours of serving. They keep for up to 4 days. For longer storage, freeze sliced turkey and gravy in freezer-safe containers for up to 3 months, then thaw in the refrigerator overnight.
Reheat the turkey covered in a baking dish with a splash of broth at 325°F until hot throughout. Warm the gravy in a saucepan over low heat, stirring often. Add a little broth if it has thickened too much.
Memories Made Around the Table
I like bringing this dish to the table whole, then carving it while everyone settles in and passes the sides. The cranberry gravy makes the meal feel special, and leftovers are a welcome little reminder of Thanksgiving the next day.
FAQs
Can I cook a frozen turkey breast in the slow cooker?
No. Thaw the turkey breast completely in the refrigerator before slow cooking so it reaches a safe temperature evenly.
Can I make the cranberry gravy ahead?
Yes. Make the gravy up to 2 days ahead and refrigerate it in a covered container. Reheat it gently on the stove, stirring and adding a splash of broth if needed.
How do I keep turkey breast from drying out?
Use a thermometer, avoid cooking it longer than needed, and let it rest before slicing. Keeping the turkey covered while it rests also helps preserve moisture.
Can I use boneless turkey breast?
Yes. Boneless turkey breast works well, though it may cook faster. Start checking the internal temperature early and remove it from the slow cooker when it reaches 165°F.
Final Thoughts
This crock pot turkey breast with cranberry gravy is an easy centerpiece for Thanksgiving dinner, with tender slices and a flavorful gravy that pairs beautifully with classic sides. Set it to cook, check the temperature, and enjoy more time around the table.
Crock Pot Turkey Breast with Cranberry Gravy
Equipment
- 1 6-quart slow cooker
- 1 Instant-read thermometer
- 1 Saucepan
- 1 Strainer
Ingredients
- 1 bone-in turkey breast about 5 to 6 pounds, fully thawed
- 1 medium yellow onion sliced
- 1 cup whole-berry cranberry sauce
- 1 cup low-sodium chicken or turkey broth
- 0.5 cup orange juice
- 1 teaspoon orange zest finely grated
- 3 tablespoons butter softened
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary crushed
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Pat the turkey breast dry with paper towels. Mix the softened butter with thyme, rosemary, salt, and pepper, then rub it over the turkey, including under the skin where possible.
- Spread the sliced onion across the bottom of a 6-quart slow cooker. Stir together the cranberry sauce, broth, orange juice, and orange zest, then pour the mixture around the onion. Set the turkey breast on top, skin side up.
- Cover and cook on low for about 6 to 7 hours or on high for about 4 to 5 hours. Use an instant-read thermometer to check the thickest part without touching bone. The turkey is ready when it reaches 165°F.
- Transfer the cooked turkey to a cutting board and loosely cover it with foil. Let it rest for 15 to 20 minutes before carving.
- Strain the cooking liquid into a saucepan, pressing the onions and cranberries gently to release their flavor. Skim off excess fat if needed and bring the liquid to a gentle simmer. Stir the cornstarch and cold water together, then whisk the mixture into the saucepan. Cook for 2 to 3 minutes, stirring, until the gravy thickens. Taste and adjust the seasoning before serving.