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Slow Cooker Cranberry Orange Turkey Breast

Slow Cooker Cranberry Orange Turkey Breast
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A flavorful slow-cooked turkey breast infused with cranberry and orange, perfect for holiday gatherings.

Ingredients

Scale
  • 1 boneless turkey breast (3–4 pounds), fully thawed
  • 1 ½ cups fresh or frozen cranberries
  • 1 cup whole berry cranberry sauce
  • ½ cup fresh orange juice
  • ⅓ cup honey
  • ¼ cup packed brown sugar
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons Dijon mustard
  • 1 tablespoon orange zest
  • 3 garlic cloves, minced
  • 2 teaspoons fresh rosemary, chopped
  • 2 fresh rosemary sprigs
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground cinnamon
  • ½ cup chicken or turkey broth
  • 1 tablespoon cornstarch (optional)
  • 2 tablespoons cold water (optional)
  • Fresh orange slices and extra cranberries, for garnish

Instructions

  1. Prepare the Turkey: Pat the turkey breast dry with paper towels. Season all sides with salt, black pepper, smoked paprika, and dried thyme.
  2. Make the Cranberry Orange Glaze: In a saucepan over medium heat, combine cranberry sauce, fresh cranberries, orange juice, honey, brown sugar, melted butter, Dijon mustard, orange zest, garlic, chopped rosemary, and cinnamon.
  3. Simmer the Glaze: Cook for 8–10 minutes, stirring occasionally, until the cranberries begin to burst and the sauce becomes thick, glossy, and fragrant.
  4. Prepare the Slow Cooker: Pour the chicken or turkey broth into the bottom of a 6-quart slow cooker. Place the seasoned turkey breast inside.
  5. Coat the Turkey: Spoon about two-thirds of the cranberry-orange glaze over the turkey breast. Reserve the remaining glaze for finishing. Add the fresh rosemary sprigs around the turkey.
  6. Slow Cook: Cover and cook on LOW for approximately 4–6 hours, depending on the thickness of the turkey breast, until its thickest part reaches an internal temperature of 165°F (74°C). Begin checking early to prevent overcooking.
  7. Thicken the Sauce: Carefully transfer some cooking juices to a saucepan. Mix cornstarch with cold water, stir into the simmering juices, and cook for 2–3 minutes until thickened.
  8. Caramelize the Top: Transfer the cooked turkey breast to a broiler-safe baking dish. Brush with the reserved cranberry glaze and broil for 2–3 minutes until glossy and lightly caramelized. Watch carefully to prevent burning.
  9. Rest and Slice: Allow the turkey breast to rest for 10–15 minutes before slicing into thick, juicy pieces.
  10. Garnish and Serve: Arrange the turkey slices with fresh orange slices, whole cranberries, and rosemary sprigs. Drizzle with extra warm cranberry-orange glaze before serving.

Notes

  • Use fresh cranberries for the best flavor.
  • Ensure the turkey is fully thawed before cooking for even cooking.
  • Watch the broiler carefully to prevent burning.
  • This dish pairs well with mashed potatoes or a salad.

Nutrition

Find it online: https://www.spiritsdrink.com/slow-cooker-cranberry-orange-turkey-breast-recipe/