Ingredients

The following ingredients have 8 Servings
  • 1 - 2 cups fresh cranberries (enough to cover the bottom of the crock in a single layer)
  • 1 15-oz can jellied cranberry sauce, sliced into rounds
  • 1 1-oz package onion soup mix (see below for homemade)
  • 1/2 cup orange juice
  • 1/4 cup sugar (optional for a less cranberry-tart sauce)
  • 3 to 4 pound boneless turkey breast
  • 2 tablespoons butter (sliced)
  • 2 sprigs fresh rosemary (optional)
  • 1/4 cup dried onion flakes
  • 2 tablespoons bouillon granules (beef or chicken both work)
  • 1/4 teaspoon dried onion powder
  • 1/4 teaspoon dried parsley flakes
  • 1/4 teaspoon celery salt
  • 1/8 teaspoon ground paprika
  • 1/8 teaspoon dried garlic powder
  • 1/8 teaspoon ground black pepper

Instruction

  • Prep: Spray a 5-6 quart slow cooker with cooking spray. Place the whole cranberries inside and set the sliced cranberry sauce on top. Sprinkle with HALF of the onion soup mix. Combine orange juice and sugar (if using) and pour in the crockpot.
  • Season turkey: Place the turkey breast in the slow cooker and rub all over with the remaining onion soup mix, then dot with sliced butter. Nestle the rosemary sprigs next to the turkey breast.
  • Cook: Cover and cook on HIGH for 1 hour, then finish cooking on LOW for 4-5 hours or until the internal temperature reaches at least 165°F. Remove the rosemary sprigs before serving, and slice the turkey breast. Stir the cranberry sauce together with the juices and serve over the turkey.