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Easy Slow Cooker Cranberry Orange Turkey Breast

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This easy slow cooker cranberry orange turkey breast is the perfect weeknight dinner or holiday potluck hero. With just 10 minutes of prep, the slow cooker does all the work, delivering tender, juicy turkey with a sweet-tangy cranberry orange glaze that tastes like you spent hours in the kitchen.

Ingredients

Scale
  • 3–4 pounds turkey breast, bone-in or boneless
  • 1 cup fresh or frozen cranberries
  • 1 large navel orange, zested and juiced
  • ¼ cup honey (or maple syrup)
  • ½ cup low-sodium chicken broth
  • 2 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary (or 1 teaspoon dried)
  • 3 sprigs fresh thyme (or ½ teaspoon dried)
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Instructions

  1. Pat the turkey breast dry with paper towels. Season generously on all sides with salt and pepper. Let it sit at room temperature for 15-20 minutes.
  2. Heat 1 tablespoon of butter in a large skillet over medium-high heat until shimmering. Sear the turkey breast skin-side down (or presentation-side down) for 3-4 minutes without moving it. Flip and sear the other side for another 3 minutes until deep golden brown. Transfer the turkey to the slow cooker.
  3. In the same skillet, add the remaining 1 tablespoon of butter, minced garlic, and orange zest. Cook for about 30 seconds until fragrant. Pour in the orange juice and chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 1 minute, then pour the mixture over the turkey in the slow cooker.
  4. Scatter the cranberries around the turkey. Tuck the rosemary and thyme sprigs into the liquid. Drizzle the honey over the top. Do not stir.
  5. Cover the slow cooker and cook on LOW for 4-5 hours (for a 3-pound breast) or 5-6 hours (for a 4-pound breast), until the internal temperature reaches 165°F at the thickest part.
  6. Carefully transfer the turkey to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes.
  7. While the turkey rests, skim any excess fat from the cooking liquid in the slow cooker. Remove the herb sprigs. In a small bowl, whisk together the cornstarch and cold water until smooth. Turn the slow cooker to HIGH (or transfer the liquid to a saucepan on the stove). Whisk in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens to a glossy, syrupy consistency. Taste and adjust seasoning with salt and pepper.
  8. Slice the turkey breast against the grain into ½-inch thick slices. Arrange on a platter, spoon the cranberry orange sauce over the top, and garnish with fresh orange slices or additional herbs if desired.

Notes

Don’t skip the sear—it adds depth of flavor. Use an instant-read thermometer to avoid overcooking. Let the turkey rest before slicing to keep it moist. The sauce can be thickened with cornstarch slurry or by simmering. For a Whole30 version, swap honey for date syrup or omit it. Leftovers taste even better the next day.

Nutrition

Keywords: slow cooker turkey, cranberry orange turkey, easy turkey breast, holiday turkey, weeknight dinner, potluck recipe

Find it online: https://willarecipes.com/easy-slow-cooker-cranberry-orange-turkey-breast/