This Crock Pot Turkey Breast with cranberry gravy makes a festive Thanksgiving main dish without taking up oven space. I love how the slow cooker keeps the turkey tender while the cranberries add a bright, savory-sweet flavor to the gravy.
Why You’ll Love This Dish
This dish is simple to prep and gives you more room in the oven for Thanksgiving sides. The turkey cooks gently with herbs and broth, and a quick cornstarch slurry turns the cranberry cooking liquid into a spoonable gravy. It’s a cozy centerpiece that feels special without requiring constant attention.
This Dish: Ingredients & Substitutions
- 1 turkey breast, 4 to 6 pounds, bone-in or boneless
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 small yellow onion, sliced
- 1 cup low-sodium chicken or turkey broth
- 1 cup whole-berry cranberry sauce
- 1/2 cup orange juice
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 tablespoon chopped fresh parsley, optional
Use fresh or frozen cranberries in place of the cranberry sauce if you prefer a less sweet gravy. Add 2 tablespoons of brown sugar to help balance their tartness. If you only have dried herbs, use the amounts listed above, or substitute 1 tablespoon chopped fresh thyme and 1 teaspoon chopped fresh rosemary.
Step-by-Step Instructions to Make This Dish
1. Season the turkey
Pat the turkey breast dry with paper towels. Rub it with olive oil, then season all over with salt, pepper, thyme, and rosemary.
2. Add the cooking ingredients
Scatter the sliced onion across the bottom of a 6-quart slow cooker. Pour in the broth and orange juice, then stir in the cranberry sauce. Set the turkey breast on top, skin side up if it has skin, and dot the top with butter.
3. Cook until tender
Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours. Cooking times vary by slow cooker and turkey size, so check the thickest part with an instant-read thermometer. The turkey is ready when it reaches 165°F.
4. Rest and make 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 small saucepan if you prefer a smooth gravy. Whisk the cornstarch and cold water together, then whisk the slurry into the liquid. Simmer over medium heat, stirring, until the gravy thickens, about 2 to 4 minutes.
5. Carve and serve
Carve the turkey breast against the grain and arrange it on a serving platter. Spoon some cranberry gravy over the slices and serve the rest on the side. Add chopped parsley if you like.
Tips for Success
- Choose a turkey breast that fits comfortably in your slow cooker, with the lid able to close securely.
- Use a thermometer rather than relying only on the cooking time. Check the thickest part without touching the bone.
- Keep the lid closed while the turkey cooks so the slow cooker holds its heat.
- Let the turkey rest before carving. This helps keep the slices juicy.
- If the gravy is too thick, whisk in a splash of broth. If it is too thin, simmer it a little longer or add a small additional amount of cornstarch slurry.
Variations of This Dish
- More citrus: Add 1 teaspoon of finely grated orange zest to the cranberry mixture.
- Extra herbs: Add a few sprigs of fresh thyme or rosemary to the slow cooker, then remove them before making the gravy.
- Fresh cranberry version: Replace the cranberry sauce with 2 cups of fresh or frozen cranberries and add 2 tablespoons of brown sugar.
- Boneless turkey breast: Use the same seasoning and method, but begin checking the temperature earlier since a smaller or boneless breast may cook faster.
Serving Suggestions: What to Pair with This Dish
Serve the turkey and cranberry gravy with mashed potatoes, roasted sweet potatoes, or a simple rice pilaf. Green beans, roasted Brussels sprouts, and a crisp fall salad bring freshness to the plate. Warm dinner rolls are handy for catching every last bit of gravy.
Storage & Reheating Instructions
Refrigerate leftover turkey and gravy in separate airtight containers within 2 hours of serving. They keep well for up to 4 days. For longer storage, freeze the sliced turkey and gravy in freezer-safe containers for up to 2 months, then thaw overnight in the refrigerator.
Reheat turkey with a little gravy or broth in a covered dish in the oven at 325°F until warmed through, or heat portions gently in the microwave. Warm the gravy in a saucepan over low heat, stirring often. Add a splash of broth if it has thickened in the refrigerator.
Memories Made Around the Table
I love the relaxed feeling of a Thanksgiving meal where the main dish is ready without a last-minute rush. This turkey brings everyone to the table, and passing around a warm bowl of cranberry gravy is one of those small, comforting moments that makes the meal feel complete.
FAQs
Can I use a frozen turkey breast?
Thaw the turkey breast completely in the refrigerator before putting it in the slow cooker. A fully thawed breast cooks more evenly and makes it easier to check for doneness safely.
Can I make the cranberry gravy ahead?
Yes. Prepare the gravy up to 2 days ahead and refrigerate it in a covered container. Reheat it gently in a saucepan, stirring and adding a little broth if needed.
How do I keep the turkey from drying out?
Use a meat thermometer and remove the turkey from the slow cooker as soon as the thickest part reaches 165°F. Rest it for 15 minutes before carving, and serve with plenty of gravy.
Can I cook this recipe on high?
Yes. Cook on high for about 3 to 4 hours, but start checking the temperature early because slow cookers and turkey sizes vary.
Final Thoughts
This Crock Pot Turkey Breast with cranberry gravy is a comforting, practical choice for Thanksgiving dinner. With tender slices, an easy homemade gravy, and less competition for oven space, it’s a reliable main dish to share around the holiday table.
Crock Pot Turkey Breast
Equipment
- 1 6-quart slow cooker
- 1 Instant-read thermometer
- 1 Small saucepan For the gravy
Ingredients
- 1 turkey breast 4 to 6 pounds, bone-in or boneless
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 small yellow onion sliced
- 1 cup low-sodium chicken or turkey broth
- 1 cup whole-berry cranberry sauce
- 0.5 cup orange juice
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 tablespoon fresh parsley chopped, optional
Instructions
- Pat the turkey breast dry with paper towels. Rub it with olive oil, then season all over with salt, pepper, thyme, and rosemary.
- Scatter the sliced onion across the bottom of a 6-quart slow cooker. Pour in the broth and orange juice, then stir in the cranberry sauce. Set the turkey breast on top, skin side up if it has skin, and dot the top with butter.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours. Check the thickest part with an instant-read thermometer; the turkey is ready when it reaches 165°F.
- 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 small saucepan if you prefer a smooth gravy. Whisk the cornstarch and cold water together, then whisk the slurry into the liquid. Simmer over medium heat, stirring, until the gravy thickens, about 2 to 4 minutes.
- Carve the turkey breast against the grain and arrange it on a serving platter. Spoon some cranberry gravy over the slices and serve the rest on the side. Add chopped parsley if you like.