This Crock Pot Cranberry Orange Turkey Breast is so easy, and it’s really delicious! Everything goes into the crockpot and comes out perfect. It is so flavorful and juicy, no one will believe you didn’t even need to turn n the oven. Not only does this dish taste incredible, it looks gorgeous. This is the perfect simple dinner dish.
Slow Cooker Cranberry Orange Turkey Breast
Thanksgiving is just around the corner, which means it’s time to start thinking about how you’re going to cook your turkey. If you’re looking for a hassle-free way to make a delicious Thanksgiving feast, then look no further than this Slow Cooker Cranberry Orange Turkey Breast recipe.
This recipe is so easy to follow and yields tender, juicy results every time. Plus, the addition of cranberries and orange give the turkey a subtle sweetness that will have your guests coming back for seconds. And thirds.
Key Ingredients You Need for This Recipe
- Turkey Breast – Get a 2 to 3 pound turkey breast.
- Oranges– The orange slices add so much flavor.
- Cranberries– Use whole cranberries, not cranberry jelly or canned cranberries.
- Seasoning– My favorite seasoning to use are Coarse Ground Garlic Salt, Seasoned Salt, Seasoned Pepper, Coarse Ground Garlic Powder
- Brown Sugar– This adds a delicious sweetness. I like brown sugar rather than white sugar because it also adds richness.
How to Make Crockpot Cranberry Orange Turkey
Set the crockpot by placing it on the highest setting, with the lid, and let it warm up for 30 minutes.
Prep the turkey and when dry, place it in the crockpot. Sprinkle with the seasonings and place the lid on the slow cooker for 2-3 hours. Turn the slow cooker to low, baste the turkey and cook for another 2 hours.
Add sliced oranges and cranberries to the crockpot. Sprinkle in brown sugar. Place the lid on top and cook for another 2 hours until the internal temp reaches 170 degrees. Keep the crockpot on warm until time to serve.
To serve, place the turkey on a serving plate and cut into 1 inch slices. Add the oranges and cranberries on the plate and garnish with fresh rosemary. Serve with gravy and your favorite side dishes.
Do I need to do anything to the whole cranberries
Nope! Just toss them in the slow cooker with everything else and let the magic happen. That is one of the things that make this recipe so perfect. It is just that easy.
Can I use frozen cranberries?
Yes, you can! Just make sure to thaw them out before adding them to the slow cooker. Do not use canned cranberries or canned cranberry jelly.
Do I need to cook the turkey breast before adding it to the slow cooker?
No, you don’t need to cook the turkey breast before adding it to the slow cooker. Just make sure that it is completely thawed out first.
What to Serve with Crockpot Cranberry Orange Turkey
- Amish Brown Butter Mashed Potatoes
- Classic Green Bean Casserole
- Skillet Cheesy Corn
- Best Ever Sausage Cornbread Stuffing
- Homemade Whole Wheat Rolls
Crock Pot Cranberry Orange Turkey Breast
Ingredients
- 3-4 pounds Turkey Breast
- 2 large sweet Oranges
- 1 package Cranberries
- 1 teaspoon Coarse Ground Garlic Salt
- 1 teaspoon Seasoned Salt
- 1 teaspoon Seasoned Pepper
- 1 teaspoon Coarse Ground Garlic Powder
- 1/2 stick Butter 4 Tablespoons
- 1 Tablespoon Brown Sugar
- 1 package fresh Rosemary to garnish
Instructions
- Turn your Crock Pot to the Highest Setting, and with the lid on, let it warm up for at least 30 minutes. Remove the outer wrapping from the Turkey Breast, and rinse the Turkey Breast under cool water. Pat dry with Paper towels. (I place the washed Turkey Breast in a large bowl, and pat dry before placing in Crock Pot). (Since Turkey is Poultry, you’ll need to make sure you wash your hands well, after handling, and wash your kitchen sink, counters, the bowl etc., anything the raw Turkey touched). When the Turkey is dry, and the Crock Pot is heated, place the Turkey in the Crock Pot, and sprinkle with the Coarse Ground Garlic Salt, Seasoned Salt, Seasoned Pepper, and Garlic Powder. Place the lid on the Crock Pot, and cook on high for about 2 – 3 hours. Turn the Crock Pot to low, and using a ladle, ladle the juices from the Turkey, over the breast. Let cook for another 2 hours.
- Slice the Oranges in 1/3 inch slices and place in the Crock Pot. Rinse the Cranberries, and place in the Crock Pot. Slice the Butter in thin slices, and place around the Crock Pot. Sprinkle with the Brown Sugar, all around the Crock Pot, on top of the Fruit. Place the lid back on the Crock Pot, and cook another 2 – 3 hours. Insert a Poultry Thermometer into the thickest part of the Breast, and make sure it reads ‘DONE’, or 170 degrees, internal temperature. Turn the Crock Pot to ‘KEEP WARM’ until time to serve.
- To Serve, place the Turkey on a Platter or serving Plate, and slice in one inch slices. Place the Oranges and Cranberries around the plate, and garnish with stems of Fresh Rosemary. Serve with Gravy, and your favorite side dishes. Enjoy!
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