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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. ๐Ÿ™‚

 
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!

Turkey Breast of Wonder (Crock Pot)

Print
Serves: 12 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 2.6/5
( 41 voted )

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

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.ย 
Place the old bird in the crock pot.ย 
2. Pour yourself 1/2 cup of orange juice.ย Add one can whole berry Cranberry sauce and one package Lipton Onion Soup mix.ย 
3. Mix the ingredients together and pour them over the top of the bird.ย 
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.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

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220 Comments

  1. the newer slow cookers have the heating elements on the bottom instead of around the sides. I called the company and ask why it cooked faster that was there answer. I like my old cooker better Sue

    Reply

  2. Jamie,
    I made the turkey breast of wonder for thanksgiving.It was the best turkey I’ve ever had! I have brined and basted for years and never had a turkey this moist! Thank you!

    Reply

  6. 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 ๐Ÿ™‚ 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 ๐Ÿ™‚

    Reply

  7. 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.

    Reply

    1. @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.

      Reply