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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
The gravy is sweeter than we like, but I love being able to cook the turkey in the crockpot! It keeps the oven free and the turkey moist. I think next time I’ll just use the onion soup mix and broth. Thank you for posting this recipe!
I cannot wait to taste the results!
made this tonight- 8 hours on low was WAY too long. The temp of the turkey was over 200 and extremely dry. Please advise in the recipe to check turkey after 4 or 5 hours to save others from this. I will try again though, because it was such an easy meal to make. Thanks for a great recipe!
do you HAVE to put the cranberries in there? I’m just not a fan of sweet things mixed in with my regular food.
Misty,
I haven’t ever tried it without the cranberries, but I bet it would still be good. You may want to add some broth to it, in place of the cranberries. Good luck!
~Jamie
I did use my new crockpot and it did take only about 4 hours to cook a 3 lb turkey breast, which was all I could find. The new crocks really do seem to cook so much faster! After it cooked to temp, I just set it to warm & then kicked it back up to low while I cooked my sides. There was enough liquid to ensure the breast stayed extremely moist. I loved the touch of sweet flavor! Next time I might play around with adding some herbs and/or garlic near the end of cooking. Great recipe!! We loved it so much we had it for leftovers the next day!
I think this recipe looks great, and has such great reviews (I am here through Pinterest). My boyfriend HATES cranberries though, so I was wondering if another form of preserved fruit (like raspberries or something that is still sweet-tart) could be used instead? I’ve seen some other substitution ideas, but not one like this so I thought I’d check.
Thank you, and happy upcoming holidays!
I made this for dinner tonight and it was absolutely amazing. I cooked on high for 4.5 hours and it was super moist. I basted throughout tho to make sure the top wouldn’t dry out. I also did not add extra salt. The husband devoured the stuff. A 5-6lb breast tho only fed 2. We dont like dark meat so we could only eat the center of breast. Still delicious ๐
I cooked a 3 lb turkey breast on low for 4.5 hours and it was perfect! I didn’t change the measurements of the other ingredients, and we had extra sauce (which was not turned into gravy). I used a homemade recipe for the Lipton onion soup mix (also on Pinterest), but next time I’ll use different spices along with the cranberries. I also followed previous comments and did not add extra salt, which was a good thing. I’ll make this recipe again using the main ideas, but with different spices.