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Turkey Breast of Wonder (Crock Pot)

Turkey Breast of Wonder (Crock Pot)
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So, I realize. 

Dear reader.

That the month is May, Mexican food is on sale at the grocery store, people are worrying about purchasing a gift for dear old Mom, and the bees? Well, they are buzzing in the trees, you know.

And here I am sharing a recipe for turkey, with out a pilgrim hat in sight! It may seem a bit misplaced, my friends. But turkey doesn’t belong to November alone, does it? Especially this fabulous, couldn’t be EASIER (5 minutes prep is all you need), moist, tender, shred-able, Turkey Breast of Wonder. You could make it with a traditional side of Mashed Potatoes and Gravy and serve it for Sunday dinner. You could chop it up and put it in this fabulous sandwich. You could shred it up and put it in this heavenly salad, and enjoy it for lunch. Which is what I have been doing with the leftovers all week, and let me tell you. It’s the lunch of champions. I think I could almost win a gold medal after eating it. No joke. 

There is a great little Bakery/Sandwich joint down the street from my house (Kneaders, is the name) that makes the best sandwiches and salads with heavenly turkey that isn’t processed and sliced. This recipe reminds me a lot of the turkey Kneaders uses. Juicy, flavorful and perfect to go in all kinds of things.


Hope you love it. :)

Turkey Breast of Wonder
Time: 5 min. prep + 8-9 hours cooking
Yield: 12 servings
Recipe from my lovely sister Jen Willahan
***NOTE: Make sure you buy a turkey breast small enough to fit in your crock pot.***
***ADDITIONAL NOTE: If you don’t have a large enough crock pot, or don’t own one you can place the turkey in a 9×13 pan, cover it with the remaining ingredients, cover tightly with foil and bake at 325 for 3 hours.***
1 (5-6 pound) turkey breast
1/2 C orange juice (you could also substitute chicken broth)
1 (14 ounce) can whole cranberry sauce
1 (1 ounce) package Lipton Onion Soup Mix
salt and pepper

1. Make sure your turkey is completely thawed. I let mine hang out in the fridge for a couple of days after I purchase it frozen. Set it on a pan, so you don’t have juices running all over when you open up the bag. Cut a hole in the top of the bag and remove the packaging. Some turkey breasts come with a gravy pouch inside, be sure to remove it if yours happens to come with one. 
2. Place the old bird in the crock pot. 


2. Pour yourself 1/2 cup of orange juice. 


Add one can whole berry Cranberry sauce


and one package Lipton Onion Soup mix. 


3. Mix the ingredients together and pour them over the top of the bird. 



4. Sprinkle a bit of salt and pepper over the top. Cover the crock pot and cook on low for 8-9 hours,


or until a meat thermometer stuck into the center of the bird reads 180 degrees. You can see I got mine a bit past 180. Don’t like, turn me into the poultry police or anything, ok? It still turned out wonderful, juicy and moist.

5. Remove the turkey breast to a plate and cover it with tin foil. Let it rest for about 5 minutes. Then carve it (or shred it) up and enjoy.

GRAVY:
1. Pour the juices from the crock pot through a strainer and into a medium sized sauce pan. 
2. Mix 4 T of cornstarch into 1/2 cup of water. 
3. Bring the juices to a boil and add the cornstarch/water mixture a little bit at a time, stirring constantly until you reach the consistency you want. You may not need all of the cornstarch/water. 
4. Add about half of a can of cream of mushroom soup. Stir it well and let the soup heat through. 

Enjoy!

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149 Comments

  1. 151
    Aubree
    December 21, 2014 at 7:31 am

    My husband is allergic to onions. Any ideas of a subsitiue for the soup mix? Thanks!!

  2. 152
    Panama City
    December 29, 2014 at 12:12 pm

    Made this on Christmas day. It was fabulous. Loved the cranberry infusion. Made great gravy too! Thanks

  3. 153
    Cassidy
    January 1, 2015 at 12:24 pm

    Anyone know if the turkey breast can be frozen?

  4. 154
    Meg
    April 6, 2015 at 5:37 am

    Making today for tonight! It’ll have to cook on low all day while I’m at work so I’m hoping its not dried out :) so excited! 3 months prego and been wanting to make this for a long time – we just couldn’t find a turkey breast until yesterday :)

  5. 155
    April 11, 2015 at 9:32 pm

    Followed the recipe to the letter. Very strange flavor combination. I will say the turkey breast was moist but I wasn’t crazy about the infused flavor. The gravy was okay and edible once the mushroom soup was added. I’ll eat this and use the turkey in soup and other recipes but I would never make this again with the same ingredients I think I could come up with better flavor combinations. The combination of the cranberry and orange juice after cooking was almost bitter. Not sure if I went wrong or if this is a bogus recipe.

    • 156
      Karen
      April 12, 2015 at 12:14 am

      @Madelynn– this is a real recipe and I have personally made it several times and have had rave reviews. Orange and cranberry is a classic flavor combination–did you use fresh cranberries or canned cranberry sauce? While the blog is not mine, I am sorry it didn’t work for you.

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