Description

This holiday-worthy slow cooker turkey is equal parts sweet, savory, and fall-apart tender. With tart cranberry, tangy orange juice, and a savory soup mix base—plus a few fresh herb upgrades—it’s a flavor-packed set-it-and-forget-it dinner. Even better the next day layered over mashed potatoes!

Ingredients

Scale

2 (3-lb) boneless turkey breasts (or one 6-lb roast, white & dark mix if preferred)

2 (16 oz) cans cranberry sauce (jellied or whole berry)

2 (1 oz) packages dry onion soup mix

1 cup orange juice (fresh squeezed if possible)

Flavor Twists:

1 tbsp Dijon mustard (adds subtle depth)

2 tsp fresh rosemary or thyme, chopped

Zest of 1 orange (boosts citrus aroma)

½ tsp crushed red pepper flakes (optional, for a warm finish)

2 tbsp balsamic vinegar (balances sweetness)

Instructions

Whisk together cranberry sauce, onion soup mix, orange juice, Dijon, orange zest, balsamic vinegar, and herbs in a bowl.

Place turkey breasts in a large slow cooker. Pour cranberry mixture over the top.

Cover and cook on LOW for 6–7 hours or until the internal temp reaches 165°F (74°C).

Remove turkey and rest for 10–15 mins before slicing.

Optional: Simmer leftover sauce to thicken or blend it smooth for a richer glaze.

Serve with mashed potatoes, roasted veggies, or over warm rolls.

Prep Time: 10 minutes
Cook Time: 7 hrs

Nutrition

Calories: 310 / Serving
Sugar: 21g / Serving
Sodium: 500mg / Serving
Fat: 6g / Serving
Carbohydrates: 28g / Serving
Protein: 36g / Serving