Crockpot Turkey Breast of Wonder is so scrumptious you won’t believe that you cooked it in a slow cooker! It is so easy to make and everyone will think you spent hours preparing it. Turkey isn’t just for November for my family we love to eat it all the time! Especially this fabulous, couldn’t be EASIER (5 minutes prep is all you need), moist, tender, shred-able, Crockpot Turkey Breast of Wonder.
You could eat this with traditional Thanksgiving sides like we did (see photos) or you can serve with some mashed potatoes and a veggie. The marinade you pour over this delicious turkey is what makes it taste out of this world. After slow cooking the turkey all day you can make gravy with the juices and it is phenomenal!
Be sure to try this Turkey Breast of Wonder (Crockpot) recipe this November and I promise you will not be disappointed! I served Sweet Potato Casserole and Hash Brown Casserole along side the turkey and it was delish.
Turkey Breast of Wonder (Crockpot)
Ingredients
- 1 5-6 pound turkey breast
- 1/2 C orange juice you could also substitute chicken broth
- 1 14 ounce can whole cranberry sauce
- 1 1 ounce package Onion Soup Mix
- salt and pepper
To Make Gravy:
- 4 Tbsp cornstarch
- 1/2 cup water
- can of cream of mushroom soup
Instructions
- Make sure your turkey is completely thawed; Cut a hole in the top of the bag and remove the packaging (some turkey breasts come with a gravy pouch inside, be sure to remove it if yours happens to come with one).
- Place the bird in the crock pot.
- Pour orange juice into a small mixing bowl, add one can whole berry Cranberry sauce and one package Onion Soup mix.
- Mix the ingredients together and pour them over the top of the bird.
- Sprinkle a bit of salt and pepper over the top.
- Cover the crock pot and cook on low for 8-9 hours,or until a meat thermometer stuck into the center of the bird reads 180 degrees.
- Remove the turkey breast to a plate and cover it with tin foil.
- Let it rest for about 5 minutes.
- Then carve it (or shred it) up and enjoy.
To Make the GRAVY:
- Pour the juices from the crock pot through a strainer and into a medium sized sauce pan.
- Mix 4 T of cornstarch into 1/2 cup of water.
- Bring the juices to a boil and add the cornstarch/water mixture a little bit at a time, stirring constantly until you reach the consistency you want (you may not need all of the cornstarch/water).
- Add about half of a can of cream of mushroom soup.
- Stir it well and let the soup heat through.
Thanksgiving Recipes
Oreo Turkey Pops – Kid’s Favorite
Gluten Free Gravy Recipe – Melissa’s Favorite
Sweetened Crockpot Macaroni and Cheese
Pumpkin Cream Cheese– Great for Thanksgiving morning served on a bagel!
Tastes Like Thanksgiving Casserole – Shelley’s Favorite
Secret Ingredient Mashed Potatoes – Stephanie’s Favorite
Gluten Free Green Bean Casserole
Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
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Holly
November 22, 2014 at 3:27 amwouldn’t the cranberry sauce make the turkey sweet?
Melissa@StockpilingMoms
November 22, 2014 at 3:55 pmNo, more of a nice glaze.
Anthony
September 25, 2016 at 8:22 pmI tried it my turkey was 183 degrees in only 5 hours. Maybe my crockpot temp is higher on low than others?
Courtney
November 23, 2014 at 2:37 amIs there anything else you could use instead of the cream of mushroom soup?
Melissa@StockpilingMoms
November 23, 2014 at 1:53 pmYou could use any cream soup – cream of celery or cream of chicken.
Amanda
November 25, 2014 at 11:44 pmDo you think I could add whole cranberries instead or with the cranberry sauce?
Melissa@StockpilingMoms
November 26, 2014 at 9:00 amI think you can add the whole cranberries with it!
Patricialynn
February 6, 2015 at 8:11 pmTurkey and cranberries together 🙂
Julie E.
May 12, 2015 at 3:20 pmI did try this the last time I made Turkey Breast and it was so good! We did make a gravy out of the juices and a packet of turkey gravy. Then we made a version of poutine with homemade french fries that was out of this world. We didn’t want it to seem like a thanksgiving meal so we were trying to make it a little more casual with the poutine and it actually made us think about doing this for thanksgiving….it’s that good.
Carli
November 12, 2015 at 5:26 pmHow does the cranberry make the turkey taste? My husbands not a fan of cranberries.
Melissa@StockpilingMoms
November 13, 2015 at 3:00 pmIt is not got a huge cranberry flavor. It is mild.
Toni
November 16, 2015 at 8:29 pmDo you think it would be ok to cook on high for half the time?
Melissa@StockpilingMoms
November 17, 2015 at 6:19 pmHere is a conversion for you on how to adjust your cooking time – https://www.stockpilingmoms.com/2015/02/slow-cooker-conversions/
rachel charles
November 20, 2015 at 5:58 pmWhat if i wanted to do a bigger turkey? Would the amount of each ingredient change? Also what would you think of brining the turkey before putting it in the crockpot, and putting stuffing inside?
Melissa@StockpilingMoms
November 21, 2015 at 7:59 pmYou could use a bigger turkey but depending on how large I would consider doubling. I think bringing would be a fantastic idea! You could also put onions and celery inside for sure.
Jamie
December 23, 2015 at 3:06 pmCan you use chicken breasts instead of turkey? If you used 2 boneless, skinless chicken breasts, what would the time be to cook it?
Melissa@StockpilingMoms
December 23, 2015 at 3:11 pmI would suggest that you use a whole chicken instead of just 2 breasts. Timing wise I would go with about 3 hours on low for 2 breasts.
Jamie
December 23, 2015 at 3:24 pmThanks!
Rosanna
March 23, 2016 at 12:45 pmI made this for thanksgiving and it was fantastic. My husband and I don’t eat pork, so we’re thinking of doing this again for Easter, except using turkey tenderloins instead of a breast.
Kim
December 14, 2017 at 10:30 amIf you wanted to roast it in the oven….could it still work and if so, what temp for the oven and how long? I have a turkey breast that is too big for my Crock-Pot. Thanks.
Melissa@StockpilingMoms
December 15, 2017 at 7:36 pmCook in the oven at 350°F for one hour and then begin checking the temperature. The turkey is done when it reaches 165°F in the thickest part of the breast meat. Start checking after 1 hour of roasting and continue checking every 10 to 15 minutes until the breast is cooked through.
Donna M McGauley-Gehrtz
October 24, 2018 at 4:44 pmcould you do 2 turkey breasts at once
Melissa@StockpilingMoms
October 26, 2018 at 1:46 pmOnly if your slow cooker is big enough. An 8 qt for sure.