Cranberry Crock Pot Turkey
Elevate your holiday dinners or weeknight meals with this mouthwatering Cranberry Crock Pot Turkey recipe, a perfect blend of sweet and savory flavors! Juicy turkey breast is slow-cooked to perfection in a delicious marinade made from whole berry cranberry sauce, tangy orange juice, and a touch of brown sugar, balanced with the umami of soy sauce and aromatic herbs like rosemary and garlic. The crock pot does all the work, ensuring tender, flavorful meat while you go about your day. Serve it with a rich, homemade cranberry gravy made from the savory pan drippings to add an irresistible finishing touch. This easy, stress-free recipe is perfect for Thanksgiving, Christmas, or cozy weekday meals, and you'll love how it makes your kitchen smell heavenly. Garnish with fresh parsley for a pop of color and freshness, and get ready for everyone to ask for seconds!
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Recipe Information
Ingredients
- 3 pounds Turkey breast
- 14 ounces Cranberry sauce (whole berry)
- 0.5 cups Orange juice
- 0.25 cups Brown sugar
- 2 tablespoons Low-sodium soy sauce
- 1 teaspoons Dried rosemary
- 1 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Rinse the turkey breast under cold water and pat it dry with paper towels.
In a medium mixing bowl, combine the cranberry sauce, orange juice, brown sugar, soy sauce, rosemary, garlic powder, salt, and black pepper. Mix well to create the cranberry marinade.
Place the turkey breast in the crock pot and pour the cranberry marinade over it, ensuring the turkey is well-coated.
Cover the crock pot with the lid and set it to cook on low heat for 6-7 hours or on high heat for 3-4 hours, depending on your schedule. The turkey should be cooked to an internal temperature of 165°F (74°C).
Once cooked, carefully remove the turkey breast from the crock pot and transfer it to a cutting board. Let it rest for 10 minutes before slicing.
To make the cranberry gravy, pour the juices from the crock pot into a small saucepan. In a separate small bowl, whisk together the cornstarch and water until smooth, then stir this mixture into the saucepan.
Heat the saucepan over medium heat, stirring continuously, until the sauce thickens (about 3-5 minutes). Adjust seasoning with salt and pepper if needed.
Slice the turkey breast and serve with the cranberry gravy drizzled over the top. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1418 mg | 62% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 36.8 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 682 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
