Crock Pot Turkey Breast with Cranberry Sauce is a delicious slow cooker recipe perfect for a small crowd at the holidays. A small breast is cooked and infused with a homemade cranberry sauce for amazing flavors!
Crock Pot Turkey
Crock Pot Turkey Breast with Cranberry Sauce is the BEST turkey recipe you will every try! This turkey breast is brined for 24 hours and slow cooked for another 4-8 hours for a wonderfully flavorful and crazy juicy piece of meat, all cooked on top of a cranberry sauce that makes itself in the slow cooker. You can make a full spread in yoru slow cooker by pairing it with Crock Pot Cranberry Pecan Stuffing.
The cranberry sauce gets it richness and flavor from the turkey drippings as well as Chambord and orange juice for a unique sauce that pairs perfectly with the turkey. Not only is this turkey delicious, but it is low-calorie, low-fat and low-carb for something you don’t have to feel guilty about enjoying this Thanksgiving and Christmas. I promise you, if you give this recipe a try, you will never look at turkey the same way again!
I have long dreaded the dried out and bland turkey that is too often served at Thanksgiving, but no more! This brine and the slow cooking process allow the meat to retain it’s juices in addition to absorbing some of the great flavors of the brine and cranberry sauce. Even after reheating the meat the next day, my husband was in awe at how great the turkey tasted. Please, I beg you, give this recipe a shot. While it may take a few extra steps, it is completely and totally worth it.
How to Make Crock Pot Turkey
The first important step in this cooking process is the brine for your turkey breast. Because we are using a smaller piece of meat, it isn’t as cumbersome as brining a full size turkey. This small breast can fit in a 2 gallon ziplock bag along with the orange juice, wine, sugar, peppercorns, thyme, ginger and of course salt.
Be sure to keep a close eye on the turkey while it is cooking to ensure it doesn’t overcook, as that is the surest way to ruin any meat. Whether you use a pop-up timer or check the bird every 20-30 minutes with a traditional thermometer, turn off the Crock Pot and remove the turkey as soon as it reaches an internal temperature of 165°.
Turkey Breast in Crockpot
Another crucial step in maintaining a juicy turkey, is allowing it to rest after the cooking process. Give it a good 15-20 minutes to let the juices settle and your patience will reward you with a surprising moist bird.
I usually have to bat my parents away from the turkey because they think they need piping hot turkey carved right away. This large piece of meat keeps hot while letting the juices settle for quite awhile. So don’t fret Dad, I will call you to carve the bird when it is ready!
After you remove the turkey from the Crock Pot to allow the meat to rest, you can process the cranberry sauce. If you prefer your cranberries whole, feel free to enjoy the sauce as it is and just give it a good stir to incorporate all the bits and pieces from the turkey. If you are like myself, however, and like a smooth sauce to dunk your turkey in, you can blend it up.
I simply took my immersion blender to the cranberry and turkey juices in the Crock Pot and blended it until smooth for a wonderfully rich and flavorful sauce. My immersion blender is one of my all-time favorite kitchen tools. I
nstead of having to transfer hot liquids to a blender and make yet another dish (and usually a mess in my case!), you can do it all in whatever pot you are already working with. So, if you don’t have an immersion blender yet (because you really should get one), you can add the sauce to a blender or food processor to blend it up.
The perfect side dishes for your holiday meal!
Crock Pot Turkey Breast with Cranberry Sauce
Crock Pot Turkey Breast with Cranberry Sauce is the BEST turkey recipe you will every try! This turkey breast is brined for 24 hours and slow cooked for another 4-8 hours for a wonderfully flavorful and crazy juicy piece of meat, all cooked on top of a cranberry sauce that makes itself in the slow cooker.
Ingredients
Brine
- 6 c. water
- 1 cups white wine
- 3 cups orange juice
- 2/3 c. table salt
- 2/3 c. brown sugar
- 1/4 cup ginger paste
- 1 tablespoon black peppercorns
- 6 sprigs fresh thyme
Turkey
- 5-8 lb Turkey Breast
- 1 Tbsp. olive oil
- 1/2 tsp. paprika
- 1/2 tsp. cayenne pepper
- 1/2 tsp. salt
- 1/2 tsp. ground mustard
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
Cranberry Sauce
- 12-ounce bag frozen cranberries
- 1/4 c. ginger paste
- 1 Tbsp. orange zest
- 1 1/3 cup brown sugar
- 1/2 cup orange juice
- 1 c. water
- 3 Tbsp flour
- 1/4 c. Chambord, black raspberry liqueur
- 1/2 tsp. salt
Instructions
- Combine all of the brine ingredients in a 2 gallon bag or large non-reactive container. Stir well so all of the salt and sugar is dissolved. Add the turkey to the brine and refrigerate for 12-24 hours.
- Drain and rinse the turkey breast and pat dry with paper towels. Rub the turkey with 1 Tbsp. olive oil and spices.
- Whisk the water and flour together until smooth and add to the remaining cranberry sauce ingredients in a 5-8 quart Crock Pot. Set your turkey on top of the cranberries and cook for 4-8 hours on low until the turkey reaches an internal temperature of 165°. Your cooking time will depend on the size of your turkey and temperature of your Crock Pot.
- NOTE: I cooked a 5lb turkey breast in a 5 quart Crock Pot, that tends to cook a little faster than other slow cookers, for 4 hours on low. An 8lb turkey in a cooler Crock Pot will taker closer to 7-8 hours.
- TIP: If you are stressed about getting your turkey done in time for the meal, feel free to start it an hour or two before you think you should. To reheat the meat for the meal, put the turkey, along with some chicken broth back in the Crock Pot 30-45 minutes before the meal to reheat it.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 335 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 84mg Sodium: 2646mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 2g Sugar: 33g Sugar Alcohols: 0g Protein: 34g
I have yet to get acquainted with brining ;). But I can barely handle the look of this amazing turkey breast, which definitely has me convinced that brining is the way to go. I just love Thanksgiving and all of the amazing food!!
Brining is soooo worth the extra effort. It is amazing the difference it makes!
When the turkey is done, the cranberry sauce is hot which makes it taste bad.
I made this turkey with the suggested cranberry pecan stuffing, and my husband would NOT stop raving about how good it was! I poured some of the cranberry sauce on the stuffing as well and it was FABULOUS! I think this will be THE thanksgiving turkey recipe. Thank you so much for sharing.
Rinne, thanks so much for the kind words! I’m glad you enjoyed your meal. I hope you are having a wonderful Thanksgiving!
What kind of wine do you suggest using?
Is fresh cranberries ok to use and where would I find Chambord?
Sorry for all the questions – going to attempt to make this for Christmas
Hi Krissy, normally when cooking you want to use a decent wine, but for brining you can use something cheap. A Chardonnay or Pinot Grigio would work well. Fresh cranberries would work just as good and Chambord can be found at any liquor store. If you don’t think you will use it beyond this recipe, be sure to check the tiny bottles, they often carry a small version of it. You could also substitute a Triple Sec for the Chambord if you are unable to find it. I hope you enjoy it!
When the turkey is done you have hot cranberry sauce which makes it taste bad.
I’m coming to your house for Thanksgiving or you can just come make it for me at my house while I hopefully cuddle the babe!
Hopefully the little one is here by Thanksgiving !
In the crock pot?? Why have I never even thought of this?? It sounds amazing Danielle!
Thanks Karen, this is my first time making it in a Crock Pot, but it definitely won’t be my last!
You can never go wrong with turkey breast and cranberry sauce.. this looks delicious and I love how it’s made in a crock pot! Super easy!
Thanks Thalia!
This recipe looks so comforting and savory! Thanks and enjoy a restful weekend, Danielle 🙂
Thank you!
My slow cooker has a high and a low setting. Which setting to use? Start on high and change to low after an hour?
I cooked mine on low the entire time, but you could certainly give it an hour on high to get it started.
This was AMAZING, the brining made such a difference in the finished result. Tonight’s dry run for Thanksgiving was a success.
I am so happy to hear you loved it Gwen! I hope the rest of your family enjoys it on the big day. 🙂
This looks soooo good! Question, is this made with a boneless turkey breast?
Thanks Marina! It is made with a bone-in Turkey breast.
Did the crockpot brown the breast, or did you need to brown it a bit in the oven?
The Crock Pot will not crisp the skin. Personally, I don’t eat the skin so I just enjoyed it as is, but you could certainly finish it off in an oven for a crispy skin.
This is genius! I’m so excited to try for Thanksgiving! Question: what about gravy? Did you make it separately or from a jar/base of some sort? Thanks so much!
I didn’t make a gravy because this makes a cranberry sauce that I used for dunking the turkey. If you would prefer homemade gravy over a cranberry sauce, you could always leave out the cranberry sauce ingredients and only include the chicken broth. That would be a great base to a gravy. Hope you have a great Thanksgiving Emily!
Why do we not see any bones in your picture. Is your picture like sliced off the top of the bones?
I made this recipe for Thanksgiving and everybody loved it! Thank you! I now have a new way to make turkey and will use it again next year.
Glad everyone loved it, thanks Sonja!
I am not a fan of ginger, and unsure what exactly ginger paste is. Is there an acceptable substitute? Love everything else about this recipe.
Than you
Hi Candice, ginger paste is in a small glass jar often found near the minced garlic in the refrigerated section. If you aren’t a ginger fan, you can skip it and there are enough other flavors, you will still have a great tasting dish. Good luck!
Can I use fresh cranberries instead of frozen??
Absolutely!
This looks delicious and I think I will try this recipe this year. Any tips on how to crisp the skin at the end in the oven (temp, timing)?
You could add the turkey breast to an oven at 400° for 15-20 minutes at the end of the cooking process, but you may risk drying out the meat. It seems like it tends to be a trade-off, either super moist turkey meat or crispy skin.
Thanks!
Hello,
I see that you use a bone-in breast. I can’t find one in the grocery store. Can the recipe be made with a boneless breast and if so, what changes in timing would you suggest.
Thanks for your time.
I would imagine it would work, but I have never tried the recipe with one.
Thanks. I’ll try it and let you know how it goes.
Hello there,
I just wanted to follow up since Thanksgiving is fast approaching once again. Your recipe works just as well with a boneless breast. It is truly THE BEST turkey I have ever had. My only concern is the high salt content, but we’ve decided that 2X a year is worth it! Awesome recipe!
Thanks so much Monique! Yes, the salt is high, but a lot of that is discarded in the brine and doesn’t transfer into the end product. Either way, it’s a holiday treat right! 😉
Thank you! My family love this recipe so much!
I make this turkey every year, my husband is already excited for it next week! Thanks a million for this recipe, it’s seriously THE BEST turkey besides my dads smoked turkey 😉
So happy to hear you enjoy it!
Is the ginger paste measurement correct? 1/4 cup for the brine and 1/4 cup for the sauce seems like a lot for something so strong! Thanks for posting recipe, I’m going to make for Thanksgiving!!
Yes, that is accurate. If you aren’t a huge ginger fan, you could halve the amount in the cranberry sauce. Hope you enjoy it!
I’m excited to try this recipe this year! Question: in the brine when it calls for 1 tablespoon of black peppercorns, do you mean whole peppercorns, or ground pepper? Thanks for your help!
Whole peppercorns
Sorry for the last minute question!!! I decided to leave the cranberry sauce out so I can use the drippings from the crock pot for gravy. Question-can I just put all your cranberry sauce ingredients in a pan on the stove? Will that work?
Hi. Can I use fresh cranberries? Can you buy frozen cranberries? Thanks!
Absolutely, fresh or frozen are fine.
We had a small crowd for Thanksgiving this year, so I took a chance on this recipe. It was a hit and it definitely delivered on the juiciness. Even next day, the leftovers are still juicier than any other turkey I’ve had. The only problem I had with the recipe was I really didn’t like the cranberry sauce at all. I blended the cranberries with the drippings and it became an unappetizing pinkish brown color. I tasted it and it was more like a soupy, cranberry orange gravy. However, cooking the turkey with the cranberries did give it an excellent hint of sweetness. Next time I’ll probably take the cranberries out and try something else with the drippings. I’ll also use more and maybe try a different spice rub on the bird post-brine. All-in-all, even with some shortcomings, it was the best turkey I’ve had in a long time. I also followed someone else’s suggestion to make the pecan stuffing and that was a super great addition. I’ll be making both again.
Finally had a chance to try the turkey in the crockpot when Greg and wife visited today. Turkey was nice and juicy. Record number of ingredients-25 I counted!! Keep up the good work Danielle. Love. Great Aunt Martha Walters