Slow Cooker Boneless Turkey Breast

This crock pot Butterball turkey breast has all the flavor of Thanksgiving turkey without the hassle of roasting a whole turkey. It's affordable, easy to find, and cooks up juicy and tender with very little effort. The easy gravy makes it complete, so it's perfect for Thanksgiving or Christmas dinners when you want to keep the oven free for all the sides.

Why You'll Love This Viral Crock Pot Turkey Breast with Cranberry Gravy

I recently hosted an early Friendsgiving, but there was one problem. I'd never actually roasted a whole turkey in the oven before! I was nervous it wouldn't turn out right, and the last thing I wanted was to disappoint everyone coming over for dinner. That's when I got the idea to try making a turkey breast in the slow cooker, inspired by the viral crockpot Butterball turkey breast recipe from @allyssainthekitchen. I'm so glad I did because my friends told me it was one of the best turkey dinners they'd ever had!

What I love about this method is how much easier it makes hosting Thanksgiving or Christmas. You can get the turkey cooking in the morning and spend your time preparing the sides instead of worrying about what's happening in the oven.

My favorite part though is the cranberry gravy. The turkey cooks right in the cranberry, apple cider, and orange juice mixture, so all those flavors end up in the gravy you serve with it. It's especially good spooned over the turkey and a big scoop of mashed potatoes.

Ingredients

• 1 (3lb.) boneless Butterball turkey breast, fully thawed
• 1 (14-oz.) can whole berry cranberry sauce
• 1 packet onion soup mix
• ½ cup apple cider
• ¼ cup orange juice
• 1 teaspoon poultry seasoning
• 2 tablespoons cornstarch + 2 tablespoons water, for the slurry

Ingredient Notes That Make This Boneless Turkey Breast Recipe Better

• Butterball boneless turkey breast: This recipe uses an approximately 3-pound boneless turkey breast roast, fully thawed. Butterball also has a larger 4¾-pound boneless turkey. Either size can work in a slow cooker, but the larger one will take longer to cook. Always check that the thickest part reaches 165°F. 
• Whole berry cranberry sauce: I recommend a standard 14-ounce can of whole berry cranberry sauce. The berries give the gravy a nice texture and a little tartness that balances the sweetness of the apple cider. Jellied cranberry sauce works too, but the gravy will have a smoother consistency.
• Apple cider: Make sure you're using real apple cider, the sweet, unfiltered apple drink, not apple cider vinegar. Regular apple juice will work, but the flavor won't be quite as rich.
• Onion soup mix: Use one standard 1-ounce packet of dry onion soup mix. It adds plenty of savory flavor without having to chop or sauté onions, making this recipe more convenient. Since the mix and Butterball turkey breast already contain salt, you shouldn't need to add any extra.
• Cornstarch slurry: Mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water is an easy way to turn the leftover cooking juices into a thick cranberry gravy. Make sure the water is cold so the cornstarch dissolves without forming lumps.

How to Cook a Turkey Breast in a Crock Pot

Step 1: Season the Turkey Breast

Place the fully thawed boneless Butterball turkey breast in the bottom of your crock pot. Sprinkle the poultry seasoning evenly over the turkey.

Step 2: Make the Cranberry Sauce Mixture

In a medium bowl, combine the whole berry cranberry sauce, apple cider, orange juice, and dry onion soup mix. Stir everything together until well combined, then pour the mixture evenly over the turkey breast.

Step 3: Slow Cook the Turkey

Cover the crock pot with the lid and cook on low for 5-6 hours, or until the thickest part of the turkey reaches an internal temperature of 165°F. I recommend using a meat thermometer to check for doneness since cooking times can vary depending on the size of your turkey breast and your slow cooker.

Step 4: Remove and Rest the Turkey

Carefully transfer the cooked turkey breast to a cutting board and let it rest for 10-15 minutes before slicing. If your turkey came with cooking netting, remove it after resting.

Step 5: Make the Gravy

While the turkey rests, pour the leftover cooking liquid from the crock pot into a medium saucepan. Bring it to a gentle simmer over medium heat.

In a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of cold water until smooth. Slowly pour the slurry into the simmering liquid, whisking constantly. Continue cooking for 1-2 minutes, or until the gravy thickens to your liking. Taste and adjust the seasoning if needed.

Step 6: Slice and Serve

Slice the turkey breast against the grain and arrange it on a serving platter. Spoon some of the warm cranberry gravy over the turkey and serve the rest on the side. I love serving this over creamy mashed potatoes so none of that delicious gravy goes to waste!

My Tips for the Best Slow Cooker Turkey Breast

• Use the right size slow cooker. I recommend a 5-6 quart crock pot for a 3-pound turkey breast. The roast should fit comfortably without pressing against the lid, so the heat can circulate evenly.
• Resist lifting the lid. Every time you open the crock pot, heat escapes and can extend the cooking time. I recommend leaving it alone until you're getting close to the end of the cooking window.
• Skim the cooking juices. Before making the gravy, check for any fat that's collected on the surface of the cooking liquid. Skimming it off will give you a smoother gravy that isn't greasy.
• Balance the cranberry gravy. If the gravy tastes a little too sweet, add a small splash of apple cider vinegar or fresh lemon juice. The acidity helps balance the sweetness of the cranberry sauce and apple cider without overpowering the turkey flavor.
• Wait to slice until you're ready to serve. If you're making this for Thanksgiving or Christmas, I recommend keeping the turkey breast whole until dinner is ready. Once sliced, the meat can dry out more quickly, so spoon a little warm gravy over the slices before bringing them to the table.

What to Serve With Crockpot Turkey Breast

If you're making this turkey breast for Thanksgiving or Christmas, here are a few of my favorite holiday side dishes to pair with it.

My red skin mashed potatoes are perfect for soaking up the cranberry gravy, and this Pioneer Woman stuffing brings all those classic Thanksgiving flavors to the table. For vegetables, I'd go with my roasted baby carrots, crack green beans, or corn casserole without Jiffy.

If you're making a smaller holiday dinner, I'd recommend choosing the mashed potatoes, stuffing, and one vegetable side. That's plenty to round out the meal without spending the entire day cooking.

How to Store Boneless Turkey Breast

• In the fridge: Store leftover turkey breast in an airtight container in the refrigerator for up to 3-4 days. I recommend keeping some of the cranberry gravy with the sliced turkey to help prevent it from drying out. Refrigerate leftovers within 2 hours of cooking. This leftover turkey is perfect for making my cranberry turkey stuffing balls.
• In the freezer: Freeze the sliced turkey in a freezer-safe container or bag for up to 3 months for the best quality. You can freeze the cranberry gravy separately in an airtight container. Thaw everything overnight in the refrigerator before reheating.
• To reheat: Place the turkey slices in a covered baking dish with a few spoonfuls of gravy or broth. Warm in a 325°F oven until heated through to 165°F. For smaller portions, you can also reheat the turkey in the microwave in short intervals with a little gravy to keep it moist.

Crockpot Turkey Breast FAQs

How long do you cook a 3-pound boneless turkey breast in a slow cooker?

A fully thawed, 3-pound boneless turkey breast takes approximately 5-6 hours on low in the slow cooker. I recommend starting to check it around the 5-hour mark, since cooking times vary between crock pots. The turkey is ready when the thickest part reaches an internal temperature of 165°F.

 

Can you cook turkey breast on high instead of low?

Yes, you can cook boneless turkey breast on high, but I recommend using the low setting for this recipe. Turkey breast is lean and can dry out when overcooked, so the low setting gives you more control. If you use high, start checking for doneness earlier and remove the turkey once it reaches 165°F.

Do you need to add liquid when cooking turkey breast in a slow cooker?

You don't need to add extra water or chicken broth to this recipe. The cranberry sauce, apple cider, and orange juice provide the liquid, and the turkey releases additional juices as it cooks. There's no need to completely submerge the turkey, either. The covered slow cooker keeps moisture circulating as it cooks.

Can I use a different brand of boneless turkey breast?

Absolutely! You can use any boneless turkey breast roast. Just make sure it's fully thawed and uncooked. Some brands come pre-brined or seasoned, so check the packaging before adding extra seasonings. The cooking time may vary slightly depending on the size and shape of the roast.

Can I use the gravy packet that comes with a Butterball turkey breast?

Yes, but you won't need it for this recipe. Some Butterball turkey breast roasts come with a gravy packet, but I prefer using the cranberry and apple cider cooking juices to make my own gravy. If you want to use the included packet instead, prepare it separately according to the package instructions.

How many people does a 3-pound Butterball turkey breast feed?

A 3-pound boneless Butterball turkey breast roast will generally feed around 6 people, depending on portion sizes and how many sides you're serving. I think it's a great size for a smaller Thanksgiving or Christmas dinner, especially if you're making mashed potatoes, stuffing, and a few other holiday sides.

More Turkey Recipes to Try

• Crock Pot turkey tenderloin
• Crock Pot frozen turkey breast
• Turkey divan
• Turkey tenderloin
• Turkey pot pie