Crock Pot Turkey Breast

By zhanghengshuo

0 Person

1800 Minutes

335 Calories

Crock Pot Turkey Breast with Cranberry Sauce is the BEST turkey recipe you will ever try! This turkey breast is brined for 24 hours and slow-cooked for another 4-8 hours for a wonderfully flavorful and crazy juicy piece of meat, all cooked on top of a cranberry sauce that makes itself in the slow cooker. The cranberry sauce gets its richness and flavor from the turkey drippings as well as Chambord and orange juice for a unique sauce that pairs perfectly with the turkey.

Ingredients

Cranberry Sauce

1/2 tsp. Salt
1/4 cup Black raspberry liqueur
3 tbsp. Flour
1 cup Water
1/2 cup Orange juice
1 1/3 cups Brown sugar
1 tbsp. Orange zest
1/4 cup Ginger paste
12 oz. Frozen cranberries

Turkey

1/2 tsp. Garlic powder
1/2 tsp. Onion powder
1/2 tsp. Ground mustard
1/2 tsp. Salt
1/2 tsp. Cayenne pepper
1/2 tsp. Paprika
1 tbsp. Olive oil
8 pounds Turkey breast

Brine

6 sprigs Fresh thyme
1 tbsp. Black peppercorns
1/4 cup Ginger paste
2/3 cup Brown sugar
2/3 cup Table salt
3 cups Orange juice
1 cup White wine
6 cups Water

Method

01

Combine all of the brine ingredients in a 2-gallon bag or large non-reactive container. Stir well so all of the salt and sugar are dissolved. Add the turkey to the brine and refrigerate for 12-24 hours.
02

Drain and rinse the turkey breast and pat dry with paper towels. Rub the turkey with 1 Tbsp. olive oil and spices.
03

Whisk the water and flour together until smooth and add to the remaining cranberry sauce ingredients in a 5-8 quart Crock-Pot. Set your turkey on top of the cranberries and cook for 4-8 hours on low until the turkey reaches an internal temperature of 165°F.
04

Your cooking time will depend on the size of your turkey and temperature of your Crock-Pot.
05

If you are stressed about getting your turkey done in time for the meal, feel free to start it an hour or two before you think you should. To reheat the meat for the meal, put the turkey, along with some chicken broth back in the Crock-Pot 30-45 minutes before the meal to reheat it.

Related Tags

Crock Pot Turkey Breast

4.1

( By zhanghengshuo )

01 Information

Grade medium
Serving 0
Calorie 335 Kcal
Prep Time 1440 Mins
Cook Time 360 Mins
Total Time 1800 Mins

02 Ingredients

Cranberry Sauce

1/2 tsp. Salt

1/4 cup Black raspberry liqueur

3 tbsp. Flour

1 cup Water

1/2 cup Orange juice

1 1/3 cups Brown sugar

1 tbsp. Orange zest

1/4 cup Ginger paste

12 oz. Frozen cranberries

Turkey

1/2 tsp. Garlic powder

1/2 tsp. Onion powder

1/2 tsp. Ground mustard

1/2 tsp. Salt

1/2 tsp. Cayenne pepper

1/2 tsp. Paprika

1 tbsp. Olive oil

8 pounds Turkey breast

Brine

6 sprigs Fresh thyme

1 tbsp. Black peppercorns

1/4 cup Ginger paste

2/3 cup Brown sugar

2/3 cup Table salt

3 cups Orange juice

1 cup White wine

6 cups Water

03 Method

Step 1

Combine all of the brine ingredients in a 2-gallon bag or large non-reactive container. Stir well so all of the salt and sugar are dissolved. Add the turkey to the brine and refrigerate for 12-24 hours.

Step 2

Drain and rinse the turkey breast and pat dry with paper towels. Rub the turkey with 1 Tbsp. olive oil and spices.

Step 3

Whisk the water and flour together until smooth and add to the remaining cranberry sauce ingredients in a 5-8 quart Crock-Pot. Set your turkey on top of the cranberries and cook for 4-8 hours on low until the turkey reaches an internal temperature of 165°F.

Step 4

Your cooking time will depend on the size of your turkey and temperature of your Crock-Pot.

Step 5

If you are stressed about getting your turkey done in time for the meal, feel free to start it an hour or two before you think you should. To reheat the meat for the meal, put the turkey, along with some chicken broth back in the Crock-Pot 30-45 minutes before the meal to reheat it.

04 Author