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***UPDATED OCTOBER 2023*** This fabulous recipe for Crock Pot Turkey Breast of Wonder is always a fan favorite during the fall and winter months. I have to admit to making it regularly myself. I will even make it on occasion, just so we have leftovers to make this incredible OPEN FACED TURKEY PROVOLONE MELTED SANDWICH, which has been a family favorite of ours for years.
It’s so easy to throw everything into the crock pot and let it cook away. The turkey turns out super moist and tender.
It’s especially fabulous to make on Thanksgiving as it frees up your oven space. If you haven’t tried it, I hope you will!
It’s a keeper!
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. 🙂
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!
Ingredients
- 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
- GRAVY:
- Drippings from the crock pot
- 4 Tb cornstarch
- 1/2 can cream of mushroom soup
Instructions
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!
Notes
***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 9x13 pan, cover it with the remaining ingredients, cover tightly with foil and bake at 325 for 3 hours.***
Recipe from my sweet sister Jen Derrick
The turkey came out very juicy! I think this was the most moist turkey I’ve ever eaten. That being said it was a little too sweet for us. I will defiantly use this method again, but change some ingredients
Making this as we speak, the house smells great.
I have a 3lb turkey breast. Should I use 1/2 the sauce?
I made this for Sunday Dinner yesterday. The word “YUM” does not come close to describing the deliciousness of the meal!
Silly question, but is this a boneless breast? I’m having a hard time finding any turkey breast in NYC right now…
Teresa,
I always use a turkey breast with the bone in. Good luck! Hope you can find one soon.
~Jamie
Did you mix the onion soup mix with water. Or just mix the dry mix with the OJ
Michelle,
No need to add any water, just mix the cranberries, orange juice and onion soup mix. Good luck!
~Jamie
Hey just an FYI the ‘PRINT RECIPE’ link isn’t working… it brings up the recipe but when you print it it doesn’t not print the recipe. I tried going back & clicking the link & again the recipe appeared but when I did a print preview the recipe isn’t there ??? so not sure what is happening. Just thought you might want to know. I was able to cut & paste the recipe into microsoft word though- I was determined to have this recipe LOL It looks great! Can’t wait to try it THANKS Jamie!
Hi Jenn,
Thanks for the heads up. As far as I can tell, on my end things seem to be set up right and the recipe is able to print. Perhaps it is a problem with your computer or printer?
~Jamie
Hubby and I made a special trip to WalMart, right after church today, on a mission to find a turkey breast so we could get this in the crockpot first thing tomorrow morning. The turkey breast is thawing now. Hoping this is as good as I think it’s going to be. We found a frozen butterball brand turkey breast today at WalMart for $1.98 per pound. Ended up getting a 6.67lb turkey breast for about $13.00.