The Easiest Crockpot Cranberry Turkey Breast (Juicy & Festive!)

It's Sunday, October 26th, here in Austin, Texas. The weather is finally beautiful, the air is crisp (for us, anyway!), and my mind is 100% on Thanksgiving planning. For years, I dreaded the main event-wrangling a giant 20-pound bird, the brining, the basting, the oven-hogging. This Crockpot Cranberry Turkey Breast is the recipe that saved my holiday. It's my secret weapon for a stress-free Thanksgiving. It delivers an impossibly juicy, tender turkey breast, and the slow cooker does all the work, leaving my oven free for the important things (like mac and cheese and pecan pie!). The whole house fills with the most incredible festive aroma of cranberry, orange, and spices.

Jump to:

• A Stress-Free Holiday Centerpiece
• Why You'll Love This Recipe
• Ingredients
• How to Make Crockpot Cranberry Turkey Breast
• Tips and Tricks for Success
• Variations
• How to Serve
• Make Ahead and Storage
• Recipe Notes / What I Learned
• Nutrition Snapshot
• Crockpot Cranberry Turkey Breast
• FAQs

A Stress-Free Holiday Centerpiece

This is the ultimate "set it and forget it" holiday recipe. The magic is in the simplicity. The turkey is seasoned and slow-cooked in its own juices, then finished with bright cranberries, oranges, and brown sugar, which creates its own beautiful, rustic sauce right in the pot. It's the perfect, elegant main course for a smaller Thanksgiving, Christmas dinner, or a festive Sunday supper.

Why You'll Love This Recipe

• Frees Up Your Oven: This is the #1 reason I love it. It cooks entirely in the slow cooker, leaving your precious oven space free for all the side dishes.
• Incredibly Easy: This is a true "dump-and-go" main course. No browning, no brining, no complex basting.
• Guaranteed Juicy Turkey: Lean turkey breast is notorious for drying out. The low-and-slow, moist heat of the Crockpot makes it tender and juicy every time.
• Festive & Flavorful: It creates its own beautiful, rustic sauce of tart cranberries and sweet oranges, garnished with fresh rosemary.

Ingredients

Here's what you'll need for this "dump-and-go" holiday roast. For the full list with precise measurements, see the recipe card at the end of the post!

For the Turkey & Seasoning

• Turkey Breast: 1 3-pound boneless turkey breast roast. These are often sold in netting; I leave the netting on during cooking.
• Seasoning: A blend of Coarse Ground Garlic Salt, Seasoned Salt, Seasoned Pepper, and Coarse Ground Garlic Powder.

For the Cranberry-Orange Topping

• Oranges: 2 large sweet oranges, like Navels.
• Cranberries: 16 ounces of fresh cranberries (frozen also works).
• Butter: 4 tablespoons of unsalted butter, cut into thin slices.
• Brown Sugar: Just 1 tablespoon to balance the tart cranberries.
• Garnish: Fresh Rosemary sprigs.

How to Make Crockpot Cranberry Turkey Breast

This is a simple, multi-stage slow-cooker recipe. The key is to let the slow cooker do its job.

Step 1: Preheat Crockpot and Season Turkey

First, I turn my Crockpot to the HIGH setting and put the lid on, letting it get nice and hot for at least 30 minutes.

I remove the turkey breast from its wrapping, rinse it under cool water, and then-this is important-pat it completely dry with paper towels. A dry surface helps the spices adhere.

When the Crockpot is heated, I place the turkey breast inside. I sprinkle it all over with the Garlic Salt, Seasoned Salt, Seasoned Pepper, and Garlic Powder.

Step 2: The First Cook (High Heat)

I place the lid on the Crockpot and cook the seasoned turkey on HIGH for 2 to 3 hours.

Step 3: Baste and Second Cook (Low Heat)

After the initial high-heat cook, I turn the Crockpot setting to LOW. I use a ladle to spoon the natural juices that have collected in the pot all over the top of the turkey breast. This bastes the meat and keeps it moist. I put the lid back on and let it cook for another 2 hours on LOW.

Step 4: Add Fruit and Finish

Now for the festive part. I slice the oranges into ⅓-inch thick rounds and rinse the fresh cranberries. I arrange the orange slices and cranberries all around the turkey in the pot. I place the thin slices of butter on top of the fruit and sprinkle the brown sugar all over everything.

I place the lid back on and let it cook on LOW for another 2 to 3 hours.

Step 5: Check, Rest, and Serve

The turkey is done when an instant-read poultry thermometer inserted into the thickest part of the breast reads 165°F to 170°F (74°C-77°C).

I turn the Crockpot to the "KEEP WARM" setting until I'm ready to serve. I let the turkey rest in the pot for at least 15 minutes before moving it to a platter. I slice the turkey into one-inch thick slices, arrange the cooked oranges and cranberries around it, and garnish with fresh rosemary.

Common Mistakes to Avoid

1. Overcooking the Turkey: A 3lb turkey breast can cook faster than the 6-8 hours this recipe calls for. Rely on an instant-read thermometer, not the clock. Start checking after 4-5 hours total (or 2 hours on LOW).
2. Using Frozen Turkey: This recipe is designed for a thawed turkey breast. Do not put a frozen turkey breast in the slow cooker; it will spend too long in the "danger zone" and cook unevenly.
3. Lifting the Lid: Every time you lift the lid on your slow cooker, you release a significant amount of heat and add 15-20 minutes to your cook time. Only lift it when the recipe tells you to (for basting and adding fruit).

Variations

This recipe is a wonderful base for customization!

• Add Onion Soup Mix: For an extra savory, "retro" kick, you can add 1 envelope of dry onion soup mix along with the other seasonings in Step 1.
• Different Spices: Feel free to add 1 teaspoon of poultry seasoning or dried thyme along with the garlic and onion powders.
• Make it Gluten-Free: This recipe is naturally gluten-free! Just double-check your seasoning blends to ensure they don't contain any anti-caking agents with gluten.
• Different Citrus: You can use Clementines or Tangerines instead of large Navel oranges for a slightly different, sweeter citrus note.

How to Serve

This is the quintessential centerpiece for a holiday meal, especially for a smaller Thanksgiving or Christmas dinner.

• Slice the turkey and serve it on a platter, with the beautiful, jewel-toned cooked cranberries and oranges spooned all over it, garnished with fresh rosemary sprigs.
• It is essential to serve this with a creamy side to soak up the delicious sauce, like Mashed Potatoes or creamy polenta.
• It also pairs perfectly with classic fall sides like Roasted Brussels Sprouts or Green Bean Casserole.

Make Ahead and Storage

This is a fantastic make-ahead main course for a stress-free holiday!

• Make Ahead: You can make this entire dish 1-2 days in advance. Let it cool, then store the sliced turkey in its sauce in an airtight container in the refrigerator.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: This freezes beautifully! Store the sliced turkey with its sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
• Reheating: Reheat gently in a pot over low heat, or in a baking dish covered with foil in a 325°F (160°C) oven until warmed through.

Nutrition Snapshot

Estimated Nutrition Per Serving (⅙th of roast): ~380 calories · 52g protein · 32g carbs · 5g fat (This is an approximation and can vary based on the leanness of your turkey roast and the sugar content of your cranberry/orange juice.)

FAQs