Crockpot Cranberry Butterball Turkey Breast Recipe
Crockpot Butterball cranberry turkey breast slowly simmers until tender and juicy, in a sweet and tangy bath of rich cranberry sauce, orange juice, apple cider and seasonings that melts into every bite.
Equipment
- Crockpot
Ingredients
- 3-4 Pound Butterball Turkey Breast
- 1 Tbs Bells Poultry Seasoning
- 14 Oz Whole Cranberry Canberry Sauce
- 1 Oz Onion Soup and Dip Mix
- ¼ Cup Orange Juice
- ½ Cup Apple Cider
- ½ Cup Chicken Broth
- 2 Tbs Corn Starch
- 2 Tbs Water
Instructions
- Add the turkey breast (with the netting) into the crockpot and season it with the poultry seasoning.
- In a medium sized bowl, combine the cranberry sauce, onion soup mix, orange juice and apple cider and pour it over the turkey breast.
- Place the lid on and set the crockpot to low for 6-7 hours. Once the time is up, carefully remove the turkey breast and let it rest for 5 minutes.
- Strain the liquid from the crockpot into a saucepan. Over medium heat, add the chicken stock and butter. Season it with salt and pepper then stir in the cornstarch slurry (mix the cornstarch and water). Let the gravy simmer for 3-5 minutes or until it thickens.
- Finally, remove the netting from the turkey breast, slice it into pieces and pour the gravy on top. Garnish with parsley and enjoy!