Looking for a show-stopping dish that will impress your family and friends without spending all day in the kitchen? Say hello to the Crockpot Cranberry Orange Turkey Breast! This mouthwatering recipe combines the savory flavor of tender turkey with a sweet and tangy cranberry-orange sauce, creating a culinary masterpiece that’s perfect for any occasion. With just 10 minutes of prep time and a slow cooker doing all the work, you can sit back and relax while the aromas fill your home. Ready to elevate your dinner game? Let's dive into this deliciously easy recipe!
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 3-4 lbs turkey breast
- 1 cup cranberry sauce
- 1/2 cup orange juice
- 1 onion, chopped
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Chop the onion and set it aside. Measure out 1 cup of cranberry sauce and 1/2 cup of orange juice. Gather the thyme, salt, and pepper.
- Take the turkey breast and rinse it under cold water. Pat it dry with paper towels. This helps to remove any excess moisture and allows for better seasoning.
- Season the turkey breast generously with salt and pepper on all sides. This will enhance the flavor of the meat as it cooks.
- In the bottom of the crockpot, place the chopped onion evenly. This will create a flavorful base for the turkey to sit on.
- Place the seasoned turkey breast on top of the chopped onions in the crockpot.
- In a separate bowl, mix together the cranberry sauce, orange juice, and thyme until well combined. This mixture will serve as the sauce for the turkey.
- Pour the cranberry-orange mixture over the turkey breast in the crockpot, ensuring it is evenly coated.
- Cover the crockpot with its lid and set it to cook on low for 6 hours. This slow cooking method will allow the turkey to become tender and infused with the flavors of the sauce.
- After 6 hours, check the turkey breast for doneness. It should reach an internal temperature of 165°F (74°C). If it hasn't reached this temperature, continue cooking for an additional 30 minutes to 1 hour, checking periodically.
- Once the turkey is cooked through, carefully remove it from the crockpot and place it on a cutting board. Let it rest for about 10 minutes before slicing. This resting period helps the juices redistribute throughout the meat.
- While the turkey is resting, you can optionally use the remaining sauce in the crockpot. Stir it well and, if desired, transfer it to a saucepan to heat it up on the stove for serving.
- Slice the turkey breast into thick pieces and serve it warm, drizzled with the cranberry-orange sauce. This dish pairs well with sides like mashed potatoes, green beans, or a fresh salad.
Tips
- Choose the Right Turkey Breast: For the best results, opt for a bone-in turkey breast, as it tends to stay juicier during the cooking process compared to a boneless one.
- Season Generously: Don't skimp on the salt and pepper! A good seasoning helps to enhance the natural flavors of the turkey, making it even more delicious.
- Layering is Key: Placing the chopped onions at the bottom of the crockpot not only adds flavor but also keeps the turkey elevated, allowing it to cook evenly in the sauce.
- Make Ahead: This recipe is perfect for meal prep! You can prepare the cranberry-orange mixture a day in advance and store it in the refrigerator until you're ready to cook.
- Resting Matters: Allowing the turkey to rest for 10 minutes after cooking is crucial. This step helps the juices redistribute, ensuring every slice is moist and flavorful.
- Sauce it Up: Don’t forget to use the leftover sauce from the crockpot! Heat it up on the stove for a delicious drizzle over your turkey and sides, enhancing the overall flavor of the meal.
- Pairing Suggestions: This turkey dish pairs beautifully with classic sides like mashed potatoes, roasted vegetables, or a fresh green salad for a well-rounded meal.
Nutrition Facts
Calories: 264kcal
Carbohydrates: 16g
Protein: 38g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 100mg
