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.

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. 


Post a comment!


  1. 1
    December 30, 2018 at 9:33 am

    I make this every year when I visit my daughter for the holidays it’s her absolute favorite. However I always make it with a boneless turkey breast. This year we are having my son and his girlfriend over for dinner as well so I purchased two 3 lb boneless turkey breasts and doubled the recipe for the sauce. It’s so yummy can’t wait for dinner tonight.

  2. 2
    February 1, 2019 at 9:50 am

    I will try this recipe tomorrow for my family.

  3. 3
    March 14, 2019 at 2:05 pm

    Does the cranberry cook down or remain chunky? Would I be able to substitute the jelly kind instead? If it doesn’t? I’m not a fan of chunky cranberry, but love the flavor. Thanks!

    • 4
      November 13, 2020 at 5:21 am

      I’m going to try with jellied cranberry sauce. I’m going to whisk it until it’s smooth. I think it will work well.

  4. 5
    March 15, 2019 at 6:55 am

    Hi, Janine, I can’t do seeds at all, so I always use the jellied….it’s delish!!

  5. 6
    scott nichols
    December 15, 2019 at 3:12 pm

    can I use the whole turkey???

  6. 7
    Lori Sheranian
    April 18, 2020 at 2:55 pm

    This very simple recipe is just fabulous. I think you will just love it. I make it a few times a year.

  7. 8
    January 1, 2021 at 4:46 pm

    Happy New Year !!!
    Thank you for this delicious and easy recipe. This required hardly any effort to prepare and the result was a perfectly cooked juicy, flavorful turkey breast. New Year’s Day dinner was a success.

  8. 9
    February 26, 2021 at 2:02 pm

    My 5 1/2 breast cooked for 4 hours on low instant read thermometer reads 178, why so fast? The meat doesn’t seem that tender either.

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