Crockpot Cranberry Apple Cider Turkey Breast
Crockpot Cranberry Apple Cider Turkey Breast
Ingredients
For the Turkey
- 3 pounds Butterball boneless turkey breast roast, still in its netting
- 1 packet Lipton onion soup and dip mix
- 1 teaspoon poultry seasoning, or to taste
- 1 can whole berry cranberry sauce
- 1 orange, for juicing
- 1/4 cup apple cider, or as needed to reach 1/2 cup liquid with orange juice
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
Instructions
- 1
Remove the Butterball boneless turkey breast from its packaging. Pat the turkey breast dry thoroughly using paper towels.
⏱️ 2 min
- 2
Place the dried turkey breast, still in its netting, directly into a slow cooker.
⏱️ 1 min
- 3
Sprinkle the entire packet of Lipton onion soup and dip mix evenly over the turkey breast. No additional salt or pepper is needed due to the mix's seasoning.
⏱️ 1 min
- 4
Add poultry seasoning to taste over the turkey breast.
⏱️ 1 min
- 5
Spoon the entire can of whole berry cranberry sauce over the turkey, ensuring it covers the breast.
⏱️ 1 min
- 6
Cut the orange in half and juice it directly into the slow cooker. Then, add apple cider until the total liquid (orange juice combined with apple cider) reaches at least 1/2 cup.
⏱️ 3 min
- 7
Add the fresh sprigs of rosemary and thyme to the slow cooker, placing them around the turkey breast.
⏱️ 1 min
- 8
Place the lid on the slow cooker. Cook on the "low" setting for 5 to 7 hours, or on the "high" setting for 3 to 4 hours, until the turkey is cooked through and tender.
⏱️ 360 min
- 9
Once cooked, carefully remove the turkey breast from the slow cooker and transfer it to a cutting board. Carefully cut off and remove the netting from the turkey. Let the turkey breast rest for 10 minutes before slicing. The juices in the slow cooker can be used to make a gravy, if desired.
⏱️ 12 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Cranberry Apple Cider Turkey Breast
Ingredients
For the Turkey
- 3 pounds Butterball boneless turkey breast roast, still in its netting
- 1 packet Lipton onion soup and dip mix
- 1 teaspoon poultry seasoning, or to taste
- 1 can whole berry cranberry sauce
- 1 orange, for juicing
- 1/4 cup apple cider, or as needed to reach 1/2 cup liquid with orange juice
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
Instructions
- 1
Remove the Butterball boneless turkey breast from its packaging. Pat the turkey breast dry thoroughly using paper towels.
⏱️ 2 min - 2
Place the dried turkey breast, still in its netting, directly into a slow cooker.
⏱️ 1 min - 3
Sprinkle the entire packet of Lipton onion soup and dip mix evenly over the turkey breast. No additional salt or pepper is needed due to the mix's seasoning.
⏱️ 1 min - 4
Add poultry seasoning to taste over the turkey breast.
⏱️ 1 min - 5
Spoon the entire can of whole berry cranberry sauce over the turkey, ensuring it covers the breast.
⏱️ 1 min - 6
Cut the orange in half and juice it directly into the slow cooker. Then, add apple cider until the total liquid (orange juice combined with apple cider) reaches at least 1/2 cup.
⏱️ 3 min - 7
Add the fresh sprigs of rosemary and thyme to the slow cooker, placing them around the turkey breast.
⏱️ 1 min - 8
Place the lid on the slow cooker. Cook on the "low" setting for 5 to 7 hours, or on the "high" setting for 3 to 4 hours, until the turkey is cooked through and tender.
⏱️ 360 min - 9
Once cooked, carefully remove the turkey breast from the slow cooker and transfer it to a cutting board. Carefully cut off and remove the netting from the turkey. Let the turkey breast rest for 10 minutes before slicing. The juices in the slow cooker can be used to make a gravy, if desired.
⏱️ 12 min