Crockpot Cranberry Apple Cider Turkey Breast
Crockpot Cranberry Apple Cider Turkey Breast
Ingredients
For the Turkey
- 1 boneless turkey breast roast, approximately 3 pounds, kept in netting
- 1 packet Lipton Onion Soup and Dip Mix
- 1 teaspoon poultry seasoning, for sprinkling
For the Sauce and Aromatics
- 1 can whole berry cranberry sauce, 14-ounce
- 1/4 cup fresh orange juice, from about 1 orange
- 1/4 cup apple cider
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
Instructions
- 1
Remove the boneless turkey breast roast from its packaging. Pat it thoroughly dry with paper towels.
⏱️ 5 min
- 2
Carefully place the dried turkey breast, still encased in its netting, into the Crockpot.
⏱️ 1 min
- 3
Sprinkle the entire packet of Lipton Onion Soup and Dip Mix evenly over the turkey breast. Then, sprinkle a generous amount of poultry seasoning over the turkey.
⏱️ 2 min
- 4
Spoon the entire can of whole berry cranberry sauce over the turkey breast.
⏱️ 1 min
- 5
Halve the orange and extract its juice. Pour the fresh orange juice into the Crockpot. Add apple cider to the Crockpot, ensuring the total liquid (orange juice + apple cider) measures approximately 1/2 cup.
⏱️ 3 min
- 6
Tuck the fresh sprigs of rosemary and thyme around and on top of the turkey breast.
⏱️ 1 min
- 7
Cover the Crockpot with its lid. Cook on the "high" setting for 3 to 4 hours, or on the "low" setting for 5 to 7 hours, until the turkey reaches an internal temperature of 165°F. (The cook mentioned starting on high and later switching to low, if desired).
⏱️ 240 min
- 8
Once cooked, carefully remove the turkey breast from the Crockpot and place it on a cutting board. Cut off and remove the netting. Allow the turkey to rest for 10 minutes before slicing.
⏱️ 10 min
- 9
Slice the rested turkey breast. You can make a gravy from the cooking juices in the Crockpot, if desired, and drizzle it over the sliced turkey before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Cranberry Apple Cider Turkey Breast
Ingredients
For the Turkey
- 1 boneless turkey breast roast, approximately 3 pounds, kept in netting
- 1 packet Lipton Onion Soup and Dip Mix
- 1 teaspoon poultry seasoning, for sprinkling
For the Sauce and Aromatics
- 1 can whole berry cranberry sauce, 14-ounce
- 1/4 cup fresh orange juice, from about 1 orange
- 1/4 cup apple cider
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
Instructions
- 1
Remove the boneless turkey breast roast from its packaging. Pat it thoroughly dry with paper towels.
⏱️ 5 min - 2
Carefully place the dried turkey breast, still encased in its netting, into the Crockpot.
⏱️ 1 min - 3
Sprinkle the entire packet of Lipton Onion Soup and Dip Mix evenly over the turkey breast. Then, sprinkle a generous amount of poultry seasoning over the turkey.
⏱️ 2 min - 4
Spoon the entire can of whole berry cranberry sauce over the turkey breast.
⏱️ 1 min - 5
Halve the orange and extract its juice. Pour the fresh orange juice into the Crockpot. Add apple cider to the Crockpot, ensuring the total liquid (orange juice + apple cider) measures approximately 1/2 cup.
⏱️ 3 min - 6
Tuck the fresh sprigs of rosemary and thyme around and on top of the turkey breast.
⏱️ 1 min - 7
Cover the Crockpot with its lid. Cook on the "high" setting for 3 to 4 hours, or on the "low" setting for 5 to 7 hours, until the turkey reaches an internal temperature of 165°F. (The cook mentioned starting on high and later switching to low, if desired).
⏱️ 240 min - 8
Once cooked, carefully remove the turkey breast from the Crockpot and place it on a cutting board. Cut off and remove the netting. Allow the turkey to rest for 10 minutes before slicing.
⏱️ 10 min - 9
Slice the rested turkey breast. You can make a gravy from the cooking juices in the Crockpot, if desired, and drizzle it over the sliced turkey before serving.
⏱️ 2 min