This Crock Pot Turkey Breast with Cranberry Gravy brings the cozy flavors of Thanksgiving to the table without taking up precious oven space. I love how the slow cooker keeps the turkey tender while the cranberries simmer into a bright, savory gravy.
Why You’ll Love This Turkey Dinner
This Thanksgiving main dish is simple to prepare, easy to serve, and full of festive flavor. The turkey cooks gently with aromatic herbs, while cranberry sauce and broth make a tangy gravy right in the slow cooker. It is a lovely choice for a smaller holiday gathering or any dinner when you want a special meal with less hands-on work.
This Turkey Dinner Ingredients & Substitutions
- 1 boneless or bone-in turkey breast, 4 to 6 pounds, fully thawed
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 small yellow onion, sliced
- 1 cup low-sodium chicken or turkey broth
- 1 cup whole-berry cranberry sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 tablespoon butter, optional, for finishing the gravy
Substitutions: Use fresh or frozen cranberries in place of cranberry sauce, adding 1/4 cup brown sugar and an extra 1/4 cup broth. If you do not have thyme or rosemary, use 1 teaspoon poultry seasoning instead. Vegetable broth works in place of chicken or turkey broth.
Step-by-Step Instructions to Make This Turkey Dinner
1. Season the turkey
Pat the fully thawed turkey breast dry. Rub it with olive oil, then season all over with salt, pepper, thyme, and rosemary.
2. Make the cranberry base
Scatter the sliced onion in the bottom of a slow cooker. Whisk the broth, cranberry sauce, and Dijon mustard together, then pour the mixture over the onion.
3. Slow-cook until tender
Set the turkey breast on top of the cranberry mixture. Cover and cook on low for about 5 to 6 hours or high for about 3 to 4 hours. Cooking time varies with the size and shape of the breast, so check the thickest part with an instant-read thermometer. It should reach 165°F.
4. Rest the turkey
Transfer the cooked turkey to a cutting board, tent it loosely with foil, and let it rest for 10 to 15 minutes before slicing. Resting helps the juices settle and makes neat slices easier.
5. Finish the cranberry gravy
Pour the cooking liquid and onions into a saucepan, or use the slow cooker’s sauté setting if available. Whisk the cornstarch and cold water together until smooth, then stir the mixture into the hot liquid. Simmer, stirring, until thickened, about 2 to 3 minutes. Stir in the optional butter, taste, and adjust the seasoning. Spoon the gravy over the sliced turkey.
Tips for Success
- Thaw the turkey breast completely in the refrigerator before cooking, and keep it chilled until you are ready to season it.
- Use a meat thermometer rather than relying only on cooking time. Check the thickest part without touching bone.
- Slow cookers vary, so start checking for doneness toward the early end of the time range.
- Let the turkey rest before slicing to help keep it moist.
- If the gravy is too thick, stir in a little broth. If it is too thin, simmer it a bit longer or add a small amount of extra cornstarch slurry.
Variations of This Turkey Dinner
- Fresh cranberry gravy: Replace the cranberry sauce with 1 cup cranberries, 1/4 cup brown sugar, and an extra 1/4 cup broth. Cook as directed, then mash or blend the cranberries into the gravy.
- Citrus and herbs: Add the zest of one orange and a sprig of fresh rosemary to the slow cooker.
- Extra savory: Add 8 ounces of sliced mushrooms with the onion for a deeper, earthy gravy.
- Boneless breast: A boneless breast works well, but it may cook more quickly. Begin checking its temperature early.
Serving Suggestions: What to Pair with This Turkey Dinner
Serve the sliced turkey and cranberry gravy with mashed potatoes, roasted carrots, green beans, or a crisp winter salad. Warm dinner rolls or biscuits are handy for catching every bit of gravy. For a Thanksgiving spread, add stuffing and a favorite vegetable side.
Storage & Reheating Instructions
Refrigerate leftover turkey and gravy in separate airtight containers within two hours of serving. They keep for up to 3 to 4 days. Reheat sliced turkey gently, covered, in a baking dish with a splash of broth, or warm it in a saucepan with some gravy. Heat leftovers until steaming hot. Freeze turkey and gravy in airtight freezer-safe containers for up to 2 months, then thaw in the refrigerator before reheating.
Memories Made Around the Table
I like the calm this recipe brings to a busy Thanksgiving kitchen. While the turkey cooks, I can focus on the sides, set the table, and spend time with everyone instead of watching the oven. The cranberry gravy feels festive and familiar, and serving it over warm slices turns a simple slow-cooker meal into a centerpiece worth gathering around.
FAQs
Can I cook a frozen turkey breast in the slow cooker?
No. Thaw the turkey breast completely in the refrigerator before slow cooking so it heats safely and evenly.
How do I know when the turkey breast is done?
Use an instant-read thermometer in the thickest part of the breast. The safe internal temperature is 165°F.
Can I make the cranberry gravy ahead?
Yes. Prepare the gravy up to 2 days ahead and refrigerate it in a covered container. Reheat it gently on the stovetop, stirring and adding a splash of broth if needed.
Can I use a turkey breast with the bone in?
Yes. Bone-in turkey breast works well. The cooking time can vary, so use a thermometer to check the thickest part and allow extra time if needed.
Final Thoughts
This Crock Pot Turkey Breast with Cranberry Gravy makes a comforting Thanksgiving main dish with very little fuss. Let the slow cooker do the work, check the temperature for perfectly cooked turkey, and bring the platter to the table with plenty of gravy.
Crock Pot Turkey Breast
Equipment
- 1 Slow cooker
- 1 Instant-read thermometer
- 1 Saucepan or use the slow cooker’s sauté setting
- 1 Whisk
Ingredients
- 1 turkey breast boneless or bone-in, 4 to 6 pounds, fully thawed
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 small yellow onion sliced
- 1 cup low-sodium chicken or turkey broth
- 1 cup whole-berry cranberry sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 tablespoon butter optional, for finishing the gravy
Instructions
- Pat the fully thawed turkey breast dry. Rub it with olive oil, then season all over with salt, pepper, thyme, and rosemary.
- Scatter the sliced onion in the bottom of a slow cooker. Whisk the broth, cranberry sauce, and Dijon mustard together, then pour the mixture over the onion.
- Set the turkey breast on top of the cranberry mixture. Cover and cook on low for about 5 to 6 hours or high for about 3 to 4 hours. Cooking time varies with the size and shape of the breast, so check the thickest part with an instant-read thermometer. It should reach 165°F.
- Transfer the cooked turkey to a cutting board, tent it loosely with foil, and let it rest for 10 to 15 minutes before slicing.
- Pour the cooking liquid and onions into a saucepan, or use the slow cooker’s sauté setting if available. Whisk the cornstarch and cold water together until smooth, then stir the mixture into the hot liquid. Simmer, stirring, until thickened, about 2 to 3 minutes. Stir in the optional butter, taste, and adjust the seasoning. Spoon the gravy over the sliced turkey.