Crockpot Turkey Breast with Cranberry Gravy
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A fully thawed boneless turkey breast roast goes into the crockpot with apple cider, orange juice, cranberry sauce, and fresh herb sprigs. After cooking, the reserved gravy packet is prepared with the cooking juices for a cranberry-topped turkey and gravy finish.
Watch How to Make It
The turkey stays in its inner string cooking netting while it cooks, while the outer packaging and gravy packet are removed first. That packet is saved for the saucepan step after the turkey comes out of the crockpot.
Ingredients You'll Need
This recipe starts with one Butterball boneless turkey breast roast that includes cooking netting and a gravy packet. Apple cider and the juice of one orange are added to the crockpot, and the turkey is seasoned with salt, black pepper, and poultry seasoning to taste.
Whole berry cranberry sauce is mashed before being spread over the turkey. Fresh rosemary, thyme, and sage are used as whole sprigs and placed on top before cooking.
The included gravy packet is part of the final preparation rather than an ingredient to add at the beginning. Once the turkey has cooked, the crockpot juices replace the liquid called for on the packet directions.
How To Make It
The turkey cooks in the crockpot before being lifted out to rest. The cranberries and cooking juices are both saved for the final steps.
Remove the outer packaging from the turkey breast roast and set the included gravy packet aside. Leave the inner string cooking netting on the turkey, then pat the turkey dry.
Pour the apple cider and orange juice into the crockpot. Add the turkey, then season it with salt, black pepper, and poultry seasoning.
Mash the whole berry cranberry sauce and spread it over the turkey. Lay the whole rosemary, thyme, and sage sprigs across the top.
Cover the crockpot and cook the turkey on HIGH. One roast took 6 hours, though the cooking time can vary based on the size of the roast and the crockpot.
Check the turkey earlier and use a meat thermometer in the thickest part. The turkey must reach 165°F before it is removed from the crockpot.
Carefully lift the turkey from the crockpot, saving the cranberries to spoon back over it later. Let the turkey rest for about 15 minutes, then gently remove the string netting.
Remove and discard the herb stems from the crockpot. Pour the cooking juices into a saucepan, add the reserved gravy packet, and follow the packet directions using the crockpot drippings in place of the liquid called for.
Simmer the gravy while whisking until it thickens. Slice the turkey, spoon the saved cranberries back over it, and pour the gravy on top.
No. Remove the outer packaging and set aside the gravy packet, but leave the inner string cooking netting on the turkey while it cooks. Remove the netting gently after the turkey rests for about 15 minutes. Cook the turkey covered on HIGH. The recipe's turkey took 6 hours, but the cooking time can vary based on the size of the roast and the crockpot. Check earlier and cook until the thickest part reaches 165F. Pour 1 cup of apple cider and the juice of 1 orange into the crockpot before adding the turkey. Save the cooking juices, remove and discard the herb stems, then pour the juices into a saucepan. Add the included gravy packet and follow its directions, using the drippings instead of the liquid called for. Simmer and whisk until thickened. Save the cranberries when lifting out the turkey, then spoon them back over the sliced turkey before adding the gravy.Frequently Asked Questions
Do I remove the cooking netting before slow cooking the turkey?
How long does Crockpot Turkey cook?
What liquids go into the crockpot with the turkey?
How is the gravy made?
What do I do with the cranberry sauce after cooking?
Wrapping Up
This recipe finishes with sliced turkey, the reserved cranberries, and gravy made from the cooking juices.
Recipe created by Esperanza's Dish for Trust Me Try It.
Ingredients
- 1 Butterball boneless turkey breast roast with the cooking netting and included gravy packet, fully thawed
- 1 cup apple cider
- Juice of 1 orange
- Salt, black pepper, and poultry seasoning, to taste
- 1 can whole berry cranberry sauce
- Fresh rosemary, thyme, and sage sprigs
Instructions
- Remove the outer packaging and set the gravy packet aside. Leave the inner string cooking netting on the turkey. Pat the turkey dry.
- Pour the apple cider and orange juice into your crockpot. Add the turkey and season with salt, pepper, and poultry seasoning.
- Mash the cranberry sauce and spread it over the turkey. Lay the whole sprigs of rosemary, thyme, and sage on top.
- Cover and cook on HIGH. Mine took 6 hours, but cooking time will vary with the size of your roast and crockpot. Check earlier and use a meat thermometer-the thickest part must reach 165°F.
- Carefully lift the turkey out, saving the cranberries to spoon back over it. Let it rest for about 15 minutes, then gently remove the string netting.
- Remove and discard the herb stems from the crockpot. Pour the cooking juices into a saucepan and add the included gravy packet. Follow the packet’s directions, using the drippings in place of the liquid called for. Simmer, whisking, until thickened.
- Slice the turkey, spoon the cranberries back over it, and pour that delicious gravy on top! 😍.
