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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. ๐
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.ย
2. Mix 4 T of cornstarch into 1/2 cup of water.ย
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.ย
4. Add about half of a can of cream of mushroom soup. Stir it well and let the soup heat through.ย
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
Would this be just as tasty with a whole chicken instead of turkey? Picked up the wrong bird :-/
To those with onion allergies, first let me say it’s good to know my husband is not the only one! I have made this recipe a few times and I substituted a package of brown gravy mix. I omit the mushroom soup for the gravy, either leaving it as is or thickening a bit as directed. It works very well and my family loves it. Hope that helps.
Thank you so much!!! I know the McCormick gravy mix contains onions (and it’s all I could find), but I found a recipe for home-made gravy mix, and that seems to be working well. Cooking now. ๐ Thanks again ~ fabulous idea, and very helpful!!!
Pilar,
Thanks for sharing this great tip with everyone!
All the best,
~Jamie
I am so excited,I will be cooking this for Thanksgiving dinner in an effort to free up critical oven space. Wish me luck
I found this recipe on Pinterest and I’m happy I did. I followed the recipe except I used chicken broth instead of o.j. and I did not add salt, I just added pepper. My turkey breast was 5.49 lbs and the internal temperature was 195 degrees after 4 hours on high. I was afraid that it was going to be dry. I turned the crockpot off and let it rest until dinner, 3 hours. The turkey was moist and delicious! My 14 year old son had three servings! I will definitely make this again, it was so easy and delicious. Thank you for the great recipe.
Wow this was delicious!!! Turkey had great flavor, gravy was a DELIGHT!!!!!! I used a 3lb turkey breast. But husband wants me to make this for thanksgiving so I’ll have to use either multiple croc pots or figure out how to make this in the oven with a large sized turkey!… Any suggestions please!!!!
I want to make thanksgiving turkey this way!! Any measurements and/or timing would be greatly appreciated. I’m feeding 12 or so people, so I’m wondering how to get this to work in the oven ๐ thanks!
the newer crookpots cook faster because the heating elements are in the bottom of the pots instead of around the sides . Icalled the company and ask why it cooked faster like my old one better Sue