Turkey cooked in cranberry sauce creates its own gravy through pectin release—the same chemistry that makes jam gel.
Crockpot Cranberry Turkey
Warm up your fall feasts with this delightful Crockpot Cranberry Turkey! Infused with zesty cranberry sauce and aromatic herbs, this tender turkey breast practically falls apart with each slice. Perfect for Thanksgiving or any cozy gathering, just set it and forget it for a mouthwatering meal that’s sure to impress!
Prep
15
min
Cook
420
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- ½ cup apple cider (120 ml)
- 1 packet onion soup & dip mix
- 1/4 cup orange juice (60 ml)
🥩Meat & Seafood(2)
- ½–1 cup chicken or turkey stock (120 ml)optional
- 1 @butterballturkey breast (thawed)
🫙Pantry Staples(1)
- 2 tbsp cornstarch (30 ml)
🧂Spices & Seasonings(2)
- 1 tsp poultry seasoning (5 ml)
- a sprig of fresh thymeoptional
📦Other(2)
- 2 tbsp cold water (30 ml)
- 1 can whole berry cranberry sauce
👨🍳 Instructions
- 1
Place the turkey breast in the crockpot.
- 2
Sprinkle with poultry seasoning.
- 3
In a bowl, stir together cranberry sauce, onion soup mix, orange juice, and apple cider. Pour over the turkey.
- 4
Cover and cook on Low for 6–7 hours or until the turkey reaches 165°F.
- 5
Let rest before slicing.
- 6
After the turkey is done, strain through a mesh strainer and pour the juices from the crockpot into a saucepan.
- 7
Bring to a gentle simmer.
- 8
In a small bowl, whisk together 2 tbsp cornstarch + 2 tbsp cold water until smooth.
- 9
Slowly whisk the slurry into the simmering juices until it thickens into a glossy gravy.
- 10
Taste and adjust — add a splash more cider for brightness or if you want a sweeter gravy, or a pinch of salt if needed. If you want to make it more savory add stock: Stir in ½–1 cup chicken or turkey stock while simmering the juices.
💡 Pro Tips
- ✓Place turkey breast skin-side up and elevate on a trivet or onion slices to prevent the bottom from becoming waterlogged and losing 30-40% of its texture.technique30-40% texture loss
- ✓Use a meat thermometer to check doneness at the thickest part - crockpot temperatures vary by 25-50°F between models, making time unreliable.equipment25-50°F variance
- ✓Mix cornstarch slurry at exactly 1:1 ratio with cold water and whisk into simmering liquid at 180-200°F to activate starch gelatinization without lumping.technique1:1 ratio, 180-200°F
- ✓Rest turkey for 15-20 minutes after reaching 165°F internal temp because carryover cooking will raise temperature 5-10°F more while juices redistribute.timing15-20 minutes, 5-10°F carryover
- ✓Reduce cranberry pan juices by 25-30% through simmering to concentrate flavors and achieve proper gravy consistency that coats the back of a spoon.technique25-30% reduction
Share this recipe
Prep
15
min
Cook
420
min
Serves
4
people
Level
beginner
Share this recipe
Turkey cooked in cranberry sauce creates its own gravy through pectin release—the same chemistry that makes jam gel.
Crockpot Cranberry Turkey
Warm up your fall feasts with this delightful Crockpot Cranberry Turkey! Infused with zesty cranberry sauce and aromatic herbs, this tender turkey breast practically falls apart with each slice. Perfect for Thanksgiving or any cozy gathering, just set it and forget it for a mouthwatering meal that’s sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- ½ cup apple cider (120 ml)
- 1 packet onion soup & dip mix
- 1/4 cup orange juice (60 ml)
🥩Meat & Seafood(2)
- ½–1 cup chicken or turkey stock (120 ml)optional
- 1 @butterballturkey breast (thawed)
🫙Pantry Staples(1)
- 2 tbsp cornstarch (30 ml)
🧂Spices & Seasonings(2)
- 1 tsp poultry seasoning (5 ml)
- a sprig of fresh thymeoptional
📦Other(2)
- 2 tbsp cold water (30 ml)
- 1 can whole berry cranberry sauce
👨🍳 Instructions
- 1
Place the turkey breast in the crockpot.
- 2
Sprinkle with poultry seasoning.
- 3
In a bowl, stir together cranberry sauce, onion soup mix, orange juice, and apple cider. Pour over the turkey.
- 4
Cover and cook on Low for 6–7 hours or until the turkey reaches 165°F.
- 5
Let rest before slicing.
- 6
After the turkey is done, strain through a mesh strainer and pour the juices from the crockpot into a saucepan.
- 7
Bring to a gentle simmer.
- 8
In a small bowl, whisk together 2 tbsp cornstarch + 2 tbsp cold water until smooth.
- 9
Slowly whisk the slurry into the simmering juices until it thickens into a glossy gravy.
- 10
Taste and adjust — add a splash more cider for brightness or if you want a sweeter gravy, or a pinch of salt if needed. If you want to make it more savory add stock: Stir in ½–1 cup chicken or turkey stock while simmering the juices.
💡 Pro Tips
- ✓Place turkey breast skin-side up and elevate on a trivet or onion slices to prevent the bottom from becoming waterlogged and losing 30-40% of its texture.technique30-40% texture loss
- ✓Use a meat thermometer to check doneness at the thickest part - crockpot temperatures vary by 25-50°F between models, making time unreliable.equipment25-50°F variance
- ✓Mix cornstarch slurry at exactly 1:1 ratio with cold water and whisk into simmering liquid at 180-200°F to activate starch gelatinization without lumping.technique1:1 ratio, 180-200°F
- ✓Rest turkey for 15-20 minutes after reaching 165°F internal temp because carryover cooking will raise temperature 5-10°F more while juices redistribute.timing15-20 minutes, 5-10°F carryover
- ✓Reduce cranberry pan juices by 25-30% through simmering to concentrate flavors and achieve proper gravy consistency that coats the back of a spoon.technique25-30% reduction