Crock Pot Turkey Breast with Cranberry Gravy
This easy Crock Pot turkey breast with cranberry gravy delivers big flavors with minimal effort, making it perfect for holiday meals or busy weeknights.
Ingredients
Main Ingredients
- 1 whole boneless turkey breast (2–3 lbs) Typically used for this recipe.
- 1 can cranberry sauce (14–16 oz) Can be whole berry or jellied.
- 1 to 1.5 cups chicken broth Low-sodium recommended.
- 1 packet onion soup mix Or 3 Tbsp homemade onion soup seasoning.
Instructions
Preparation
- Place the boneless turkey breast flat in the bottom of the Crock Pot. If the breast is large, tuck the thinner end under so it cooks evenly.
- In a medium bowl, combine the cranberry sauce, chicken broth, and onion soup mix. Whisk until mostly smooth — small cranberry pieces are fine.
- Pour the cranberry mixture evenly over the turkey breast, making sure the meat is mostly covered.
- Cover and cook on LOW for 6–8 hours, or until the internal temperature reaches 165°F (74°C) at the thickest part.
- Transfer the turkey to a cutting board and let it rest for 10 minutes before slicing.
- Meanwhile, skim excess fat from the juices and, if desired, thicken the liquid into gravy.
- Spoon the warm cranberry gravy over slices and serve.
Notes
Refrigerate leftovers in an airtight container within two hours of cooking. Use within 3–4 days. To freeze, slice the turkey and pack it with gravy in freezer-safe containers, freezing up to 2–3 months.