This Crock Pot Turkey Breast with Cranberry Gravy makes a festive Thanksgiving main dish without taking up precious oven space. I love how the slow cooker keeps the turkey tender while the cranberry gravy brings a bright, savory finish to every slice.
Why You’ll Love This Recipe
This recipe is easy to prepare, gently seasoned, and just right for a smaller Thanksgiving gathering or a holiday table with plenty of sides. The cranberry gravy cooks alongside the turkey, then gets a quick stovetop finish for a smooth, spoonable texture.
This Recipe Ingredients & Substitutions
- 1 bone-in turkey breast, 3 to 4 pounds, thawed
- 1 medium yellow onion, sliced
- 1 cup low-sodium chicken or turkey broth
- 1 cup whole-berry cranberry sauce
- 1 tablespoon orange juice
- 1 teaspoon orange zest
- 2 tablespoons unsalted butter, softened
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
A boneless turkey breast can work too, but it may cook faster, so check its temperature early. Use homemade or canned whole-berry cranberry sauce, and choose broth that is not overly salty so the gravy stays balanced.
Step-by-Step Instructions to Make This Recipe
1. Season the turkey
Pat the turkey breast dry. Stir together the softened butter, thyme, poultry seasoning, salt, and pepper, then rub the mixture over the turkey, including under the skin if it is easy to loosen.
2. Add the cranberry mixture
Scatter the sliced onion in the bottom of the slow cooker. Whisk the broth, cranberry sauce, orange juice, and orange zest together, then pour the mixture over the onions.
3. Slow cook until tender
Set the turkey breast on top of the cranberry mixture, skin side up. Cover and cook on low for about 5 to 6 hours or on high for about 3 to 4 hours. Slow cookers vary, so start checking early and cook until the thickest part of the breast reaches 165°F, without touching the bone.
4. Rest the turkey and finish the gravy
Transfer the turkey to a cutting board, tent it loosely with foil, and let it rest for 15 minutes. Strain the cooking liquid into a saucepan, pressing gently on the onions and cranberries if you want a fuller flavor. Whisk the cornstarch and cold water together, stir it into the liquid, and simmer for a few minutes until the gravy thickens. Slice the turkey and serve with the warm gravy.
Tips for Success
- Thaw the turkey breast completely in the refrigerator before cooking, and pat it dry so the seasoning sticks.
- Use a meat thermometer rather than relying only on the cooking time. Turkey is ready when the thickest part reaches 165°F.
- Keep the lid on while the turkey cooks. Frequent lifting releases heat and can extend the cooking time.
- For a smoother gravy, strain the cooking liquid well. For a more rustic gravy, mash some of the softened cranberries into it.
- Let the turkey rest before slicing to help keep the meat juicy.
Variations of This Recipe
- Add herbs: Add a sprig of rosemary or a little extra thyme to the slow cooker.
- Make it citrusy: Add a few thin strips of orange peel to the cranberry mixture, then remove them before serving.
- Use fresh cranberries: Replace the cranberry sauce with 2 cups fresh cranberries and add 2 tablespoons of brown sugar.
- Adjust the sweetness: If your cranberry sauce is sweet, add a small squeeze of lemon juice to the finished gravy for extra brightness.
Serving Suggestions: What to Pair with This Recipe
Serve the sliced turkey and cranberry gravy with mashed potatoes, roasted carrots, green beans, or a simple salad. Stuffing and warm dinner rolls are lovely on a Thanksgiving table too, especially for soaking up the extra gravy.
Storage & Reheating Instructions
Refrigerate leftover turkey and gravy in separate airtight containers for up to 3 days. For longer storage, freeze them for up to 2 months and thaw overnight in the refrigerator. Reheat sliced turkey gently, covered, in a 325°F oven with a splash of broth, or warm it in a covered skillet. Reheat gravy in a small saucepan, stirring often and adding a little broth if it has thickened too much.
Memories Made Around the Table
I love the kind of Thanksgiving meal where the kitchen is busy, the table is full, and there is room for one more helping. This turkey breast brings that cozy holiday feeling without making the day feel complicated, and the cranberry gravy gives every plate a little festive color.
FAQs
Can I cook a frozen turkey breast in the slow cooker?
No. Thaw the turkey breast completely in the refrigerator before putting it in the slow cooker so it cooks evenly and safely.
Can I use a boneless turkey breast?
Yes. Boneless turkey breast works, though its cooking time may be shorter. Check the thickest part with a thermometer and remove it from the slow cooker once it reaches 165°F.
Can I make the cranberry gravy ahead?
You can prepare the cranberry mixture a day ahead and refrigerate it. For the best texture, thicken the cooking liquid just before serving.
How do I keep the turkey from drying out?
Use a thermometer, avoid cooking it longer than needed, and let it rest before slicing. Serving the meat with plenty of gravy also helps keep each portion moist.
Final Thoughts
This slow cooker turkey breast is a practical, flavorful centerpiece for Thanksgiving dinner. With tender slices and tangy cranberry gravy, it makes a holiday meal feel special while keeping the cooking steps simple.
Crock Pot Turkey Breast
Equipment
- 1 Slow cooker
- 1 Saucepan
- 1 Meat thermometer
Ingredients
- 1 bone-in turkey breast 3 to 4 pounds, thawed
- 1 medium yellow onion sliced
- 1 cup low-sodium chicken or turkey broth
- 1 cup whole-berry cranberry sauce
- 1 tablespoon orange juice
- 1 teaspoon orange zest
- 2 tablespoons unsalted butter softened
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt or to taste
- 0.5 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Pat the turkey breast dry. Stir together the softened butter, thyme, poultry seasoning, salt, and pepper, then rub the mixture over the turkey, including under the skin if it is easy to loosen.
- Scatter the sliced onion in the bottom of the slow cooker. Whisk the broth, cranberry sauce, orange juice, and orange zest together, then pour the mixture over the onions.
- Set the turkey breast on top of the cranberry mixture, skin side up. Cover and cook on low for about 5 to 6 hours or on high for about 3 to 4 hours. Slow cookers vary, so start checking early and cook until the thickest part of the breast reaches 165°F, without touching the bone.
- Transfer the turkey to a cutting board, tent it loosely with foil, and let it rest for 15 minutes. Strain the cooking liquid into a saucepan, pressing gently on the onions and cranberries if you want a fuller flavor. Whisk the cornstarch and cold water together, stir it into the liquid, and simmer for a few minutes until the gravy thickens. Slice the turkey and serve with the warm gravy.