Kurpuis Family Recipes

Crock Pot Turkey Breast with Cranberry Sauce

Ingredients

  1. 1 Butterball turkey breast (thawed)
  2. 1 can whole berry cranberry sauce
  3. 1 packet onion soup & dip mix
  4. 1/4 cup orange juice
  5. 1/2 cup apple cider
  6. 1 tsp poultry seasoning
  7. Fresh rosemary and thyme (optional)

Directions

  1. Pat the turkey breast dry and place it in the crock pot, leaving the netting on.
  2. Sprinkle the turkey with poultry seasoning.
  3. In a bowl, mix together the cranberry sauce, onion soup mix, orange juice, and apple cider.
  4. Pour the mixture over the turkey breast in the crock pot.
  5. Add fresh rosemary and thyme if desired.
  6. Cover and cook on low for 5-7 hours or on high for 3-4 hours, until the turkey reaches an internal temperature of 165°F.
  7. Once cooked, remove the turkey from the crock pot and let it rest for 10 minutes before slicing.
  8. For the gravy, strain the juices from the crock pot into a saucepan and bring to a gentle simmer.
  9. In a small bowl, whisk together 2 tbsp cornstarch and 2 tbsp cold water until smooth.
  10. Slowly whisk the slurry into the simmering juices until it thickens into a glossy gravy.
  11. Taste and adjust seasoning as needed, adding more cider for sweetness or a pinch of salt if necessary.
  12. Optionally, add 1/2 to 1 cup of chicken or turkey stock to make the gravy more savory and stretch it further.
  13. Serve the sliced turkey with the cranberry gravy drizzled on top.

Equipment

  1. Crock pot
  2. Bowl
  3. Saucepan
  4. Mesh strainer
  5. Whisk
  6. Knife

Tips

  1. Keep the netting on the turkey breast while cooking to maintain its shape.
  2. Adjust the balance of apple cider and orange juice to your taste, ensuring a total of at least 1/2 cup of liquid.
  3. For a more savory gravy, add chicken or turkey stock while simmering the juices.
  4. Fresh herbs like rosemary and thyme can enhance the flavor of the turkey and gravy.

Source