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Cranberry Crockpot Turkey Breast

Cranberry crockpot turkey breast slow-cooked until it’s tender and sliceable, then finished with a sweet-tart cranberry orange sauce that turns glossy and thick. Bone-in, skin-on turkey stays juicy while the sauce reduces and clings to every piece.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 bone-in, skin-on turkey breast (5–6 lb), thawed and patted dry
  • 1 tbsp olive oil
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary
  • 0.5 tsp smoked paprika
For the cranberry sauce
  • 1 can (14 oz) whole berry cranberry sauce
  • 1 cup fresh cranberries
  • 0.5 cup orange juice
  • 0.25 cup packed light brown sugar
  • 2 tbsp balsamic vinegar
  • 3 garlic cloves, minced
  • 1 tbsp orange zest
  • 0.5 tsp dried thyme
  • 0.25 tsp red pepper flakes
To thicken and garnish
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 2 tbsp fresh parsley, finely chopped
  • 4 fresh rosemary sprigs

Equipment

  • 1 slow cooker

Method
 

Season the turkey
  1. Pat the turkey breast completely dry with paper towels, then rub it all over with the olive oil until the surface looks evenly coated.
  2. In a small bowl, mix the salt, black pepper, garlic powder, dried thyme, dried rosemary, and smoked paprika, then rub the blend over the entire breast, including under the skin, using firm pressure.
Make the cranberry orange sauce
  1. Stir together the whole berry cranberry sauce, fresh cranberries, orange juice, brown sugar, balsamic vinegar, minced garlic, orange zest, thyme, and red pepper flakes until well combined and glossy.
Slow-cook
  1. Pour about one-third of the cranberry mixture into the bottom of a 6-quart slow cooker so it forms a saucy base.
  2. Place the turkey breast on top, skin side up, then spoon the remaining sauce over it to partially cover the meat.
  3. Cover and cook on LOW for 5–6 hours until a thermometer inserted into the thickest part of the breast reads 160°F (71°C), with the juices looking active around the edges.
  4. If using HIGH instead, cover and cook for 3–3½ hours until a thermometer inserted into the thickest part of the breast reads 160°F (71°C), with the sauce bubbling around the sides.
Rest, thicken, and finish
  1. Transfer the turkey to a cutting board, tent it loosely with foil, and let it rest for 15 minutes so it climbs to 165°F as the center firms up.
  2. Whisk the cornstarch and cold water together until smooth, then stir the slurry into the sauce in the slow cooker.
  3. Cover and cook on HIGH for 15 minutes, stirring once, until the sauce is thick and glossy like a spoon-coating glaze.
  4. Slice the turkey against the grain into ½-inch slices so the pieces stay tender and hold their shape.
  5. Arrange the slices on a platter, spoon the warm cranberry sauce over them, and garnish with parsley and rosemary sprigs for a bright, herb-fresh finish.

Notes

For best flavor and texture, dry the turkey really thoroughly before seasoning so the spices stick and the skin stays more attractive. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently in the microwave or on low until warm throughout. Freezing is yes for up to 2 months—freeze turkey and sauce separately if possible for best texture. For a lower-sugar option, use unsweetened cranberry sauce plus a small amount of additional orange juice or a sugar substitute that measures like brown sugar.