Slow Cooker Cranberry Orange Turkey Breast
Serves: 5-7
For the Turkey
  • 1 (5-7 lb) bone-in turkey breast, thawed and patted dry with paper towels
  • ¼ C butter, softened
  • 1 tsp garlic powder.
  • 1 tsp thyme
  • 1 tsp basil
  • 1 tsp sage
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp fresh orange zest
  • 1 C chicken broth
  • ½ C onion, sliced
  • 2 garlic cloves, roughly chopped
For the Sauce
  • 1 lb fresh cranberries
  • 1 C orange juice
  • ½ C water
  • ½ C brown sugar
  • 2 tsp orange zest
  • ½ tsp dried ginger
  • ½ tsp cinnamon
  1. In a medium saucepan, combine cranberries, orange juice, water, brown sugar, orange zest, ginger, and cinnamon over medium-high heat. Bring to boil and reduce heat to medium-low. Allow to simmer for 15 minutes, stirring occasionally to prevent scorching. Remove from heat.
  2. In a small bowl, whisk together garlic powder, thyme, basil, sage, salt, and pepper.
  3. In a separate small bowl, stir together softened butter, half of herb mixture, and orange zest.
  4. Spread herb butter underneath the skin of turkey breast. (You can use a spoon to get to the butter under the skin and spread it around with your hand on the top of the skin.) Sprinkle remaining herb mixture over the top.
  5. Pour chicken broth into a 6 quart slow cooker. Add onion and garlic cloves. Place turkey breast in the center of slow cooker.
  6. Set aside 1 cup of cranberry sauce. Spoon the remainder of the cranberry sauce over the top of the turkey breast. The sauce will run down the sides of the turkey breast as it cooks, so don't worry about getting sauce on the sides of the turkey right away.
  7. Cook for 6-8 hours on low or until internal temperature at the thickest part of the breast reaches 165 degrees F.
  8. Allow to rest for 20 minutes before slicing into pieces and serving with the reserved cranberry sauce and additional fresh orange zest.
Recipe by A Kitchen Addiction at