This is probably my favorite way to prepare turkey. I’m not a big turkey eater. Turkey is my least favorite part of Thanksgiving, if I’m honest. But I truly love the flavor of it in this recipe. It is another one by Jamie Cooks It Up.
Turkey Breast of Wonder
***NOTE: Make sure you buy a turkey breast small enough to fit in your crock pot.***
***ADDITIONAL NOTE: If you don’t have a large enough crock pot, or don’t own one you can place the turkey in a 9×13 pan, cover it with the remaining ingredients, cover tightly with foil and bake at 325 for 3 hours.***
1 (5-6 pound) turkey breast
1/2 C orange juice (you could also substitute chicken broth)
1 (14 ounce) can whole cranberry sauce
1 (1 ounce) package Lipton Onion Soup Mix
salt and pepper
1. She says to make sure your turkey is completely thawed. I let mine hang out in the fridge for a couple of days after I purchase it frozen. Her tip: Set it on a pan, so you don’t have juices running all over when you open up the bag. Cut a hole in the top of the bag and remove the packaging. Some turkey breasts come with a gravy pouch inside, be sure to remove it if yours happens to come with one.
2. Place the turkey in the crock pot.
3. Pour yourself 1/2 cup of orange juice. Add one can whole berry Cranberry sauce
and one package Lipton Onion Soup mix. Mix the ingredients together and pour them over the top of the bird.
4. Sprinkle a bit of salt and pepper over the top. Cover the crock pot and cook on low for 8-9 hours, or until a meat thermometer stuck into the center of the bird reads 180 degrees. (I usually skip the salt and pepper part of this.)
5. Remove the turkey breast to a plate and cover it with tin foil. Let it rest for about 5 minutes. Then carve it (or shred it) up and enjoy.
1. Pour the juices from the crock pot through a strainer and into a medium sized sauce pan.
2. Mix 4 T of cornstarch into 1/2 cup of water.
3. Bring the juices to a boil and add the cornstarch/water mixture a little bit at a time, stirring constantly until you reach the consistency you want. You may not need all of the cornstarch/water.
4. Add about half of a can of cream of mushroom soup. Stir it well and let the soup heat through.
Other notes: I haven’t made the gravy. I think the turkey tastes great without it. Also, if you use the size of turkey she recommends above it says it will serve 12. I usually buy one that’s around 3 pounds and I still use the same quantities of the other ingredients.