Description
Tender and juicy slow‑cooker boneless turkey breast smothered in cranberry sauce—easy prep with just 5 minutes hands‑on and perfect for small gatherings.
Ingredients
- 3 lb boneless turkey roast
- 1 can (14 oz) cranberry sauce
- ½ cup orange juice
- 1 envelope (2 oz) dry onion soup mix
- 2 tsp light brown sugar
- 1 tsp paprika
- 1 tsp poultry seasoning
- 1 tsp garlic powder
- Fresh parsley (optional, for garnish)
Instructions
- In a mixing bowl, stir together the cranberry sauce, orange juice, onion soup mix, brown sugar, paprika, poultry seasoning, and garlic powder.
- Place the turkey roast into the bottom of the slow cooker. Pour the cranberry mixture over the turkey.
- Cover and cook on low for 4–6 hours, or until the center of the turkey reaches 165 °F using an instant‑read thermometer.
- Remove the roast from the slow cooker and cut away any netting. Allow the turkey to rest for 10–15 minutes.
- After resting, slice the turkey and serve topped with the sauce from the slow cooker.
Notes
- Be sure to fully thaw the turkey before placing it in the slow cooker.
- You can use either jellied or whole‑berry cranberry sauce—whichever you prefer.
- Refrigerate leftover turkey in an airtight container for up to 3 days. Freeze up to 6 months (best eaten within 3 months).
- Use a slow‑cooker liner for easy cleanup or spray the insert with non‑stick spray.
- Don’t remove netting until after cooking—it helps hold the roast together.
- Always check the internal temperature at the thickest part—it should read 165 °F.
- For crispy skin (if using skin‑on breast), broil briefly after cooking.
- To add veggies, place root vegetables like carrots, parsnips, or small potatoes in the cooker about 2 hours before turkey is done, or aromatics like celery and onion at the start.
- For a smoky twist, use smoked paprika or add a pinch of cayenne or red pepper flakes.
- You can substitute the turkey with 3 lb of chicken breasts if preferred.
Nutrition
- Serving Size: per serving (approx. ¼ of recipe)
- Calories: 592 kcal
- Sugar: 41 g
- Sodium: 1847 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.04 g
- Carbohydrates: 61 g
- Fiber: 3 g
- Protein: 76 g
- Cholesterol: 184 mg
