Turkey Breast of Wonder (Crock Pot)

by Jamie on May 3, 2012

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

PRINT RECIPE

PRINT RECIPE WITH PICTURE

***NOTE: Make sure you buy a turkey breast small enough to fit in your crock pot.***

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!

{ 64 comments… read them below or add one }

← Previous Comments

51 Meg December 21, 2012 at 6:44 pm: We made this today and it was fabulous and moist! Thank you so much! My whole family gobbled it up:) Merry Christmas!
52 Darin December 31, 2012 at 10:46 am: Im excited to try this recipe. Do I need to alter the cooking time if I am using boneless turkey filets? I dont want them to get too dry. I appreciate any feedback. Thanks@
53 Tiffany January 23, 2013 at 9:40 pm: Could I use another juice other than orange? I have an allergy to oranges.
54 Jamie January 26, 2013 at 8:38 am: Hi Tiffany,
You can substitute chicken broth for the orange juice. Good luck! Hope you enjoy it.
~Jamie
55 Karen January 26, 2013 at 6:24 pm: Wow! You are right, this is fabulous. Thank you!
56 Kristen February 4, 2013 at 5:03 pm: Would this work with chicken breasts instead?
57 Jamie February 5, 2013 at 6:41 am: Hi Kristen,
I haven’t ever tried it with chicken breasts, but my thoughts are that it would turn out pretty great. Let me know if you give it a go. Good luck!
~Jamie
58 Kristen February 6, 2013 at 6:10 pm: I tried it with the chicken, and it worked fine. (I actually cooked it on my “keep warm” setting all day since my new crock pot gets really hot). That being said, neither my husband nor I thought this was good. I followed the ingredients exactly and it was overwhelmingly sweet and had a very very strong cranberry taste. I even tried adding more mushroom soup and chicken broth at the end to try to save it, but it didn’t work. I was really looking forward to trying this, but was disappointed Nonetheless, I will keep trying your other recipes (We made the creamy chicken tacos yesterday and they were great)!
59 Jane February 8, 2013 at 8:38 am: Hi Jamie,

I’m trying this today but I just noticed that I bought boneless turkey breast. Will that make a difference?

Thanks,
Jane
60 Jamie February 8, 2013 at 11:14 am: Hi Jane,
I haven’t ever tried it with a boneless turkey breast, but my thoughts are that it would still be great. Good luck! Hope it turns out well for you!
~Jamie
61 Peg March 3, 2013 at 4:43 pm: I made this tonight and it was fabulous!! The flavor was amazing, and the gravy was really nice. Also, it was SO moist. It couldn’t have been easier to prepare. A big hit for my whole family. I will definitely make this again. Thanks for sharing this recipe!!
62 Molly March 20, 2013 at 1:21 pm: I made this last night and it was good. I used a boneless breast. I did not add any salt other than soup mix and I found the gravy too salty.
63 Brenda March 24, 2013 at 4:18 pm: OMGosh, AMAZING! The best turkey I’ve ever had. A touch of sweetness from the cranberries. Turkey is so moist & tender!! I didn’t add any additional salt the salt in the onion soup mix was enough. I also made my own dairy free cream of mushroom soup. Plus I saved the strained berries & onions and put them on the turkey. YUM!
64 quiltmom April 3, 2013 at 1:32 pm: Thanks for sharing this recipe, it was delicious and made my Easter dinner planning so very easy. I need to tell you though that even set on LOW my almost 7 lb. breast was done in 4 hours! These new crock pots cook at much higher temps than the old ones and all the recipes need to be watched to see how long they actually take now. I can almost cook on the WARM setting instead of LOW.
There were no leftovers!