Slow-Cooker Cranberry Cider Turkey Breast

This is the turkey breast that made my slow cooker famous at our house: a boneless breast bathed in cranberry sauce, apple cider and onion soup mix until it turns meltingly tender, with a glossy cranberry gravy made from the cooking juices.

It went viral on TikTok for a reason. Everything goes into the pot in five minutes, the cooker does the work, and you get a small-batch Thanksgiving centrepiece without wrestling a whole bird or heating the oven for hours.

I slice it thick and spoon the warm cranberry gravy over the top, with mashed potatoes and green beans on the side. It also makes wonderful next-day sandwiches.

Ingredients

• 1.4 kg (3 lb) boneless turkey breast, thawed
• 1 tsp poultry seasoning
• 1 tsp fine sea salt
• 1/2 tsp black pepper
• 1 can (400 g) whole-berry cranberry sauce
• 120 ml (1/2 cup) apple cider
• 60 ml (1/4 cup) orange juice
• 1 packet (28 g) dry onion soup mix
• 2 tbsp unsalted butter
• 2 tbsp cornflour (cornstarch)
• 2 tbsp cold water
• Fresh thyme sprigs, to serve

Instructions

1. Season the turkey: Pat the turkey breast dry and rub it all over with the poultry seasoning, salt and pepper.
2. Mix the sauce: Stir together the cranberry sauce, apple cider, orange juice and onion soup mix in a small bowl.
3. Load the slow cooker: Place the turkey in the slow cooker, pour the cranberry mixture over the top and dot with the butter.
4. Cook low and slow: Cover and cook on LOW for 6 hours, or until the thickest part reads 74 C (165 F) on a meat thermometer. Do not lift the lid in the first 4 hours.
5. Rest and slice: Lift the turkey onto a board, tent loosely with foil and rest for 15 minutes so the juices settle, then slice thickly.
6. Make the gravy: Strain the cooking juices into a saucepan and bring to a gentle simmer. Whisk the cornflour with the cold water, stir it in and simmer for 2 minutes until glossy and slightly thickened.
7. Serve: Arrange the slices on a platter, spoon over the warm cranberry gravy and scatter with thyme.

Tips for the best result

• A bone-in breast works too; add about 30 minutes to the cook time.
• Do not cook on HIGH — low and slow keeps the breast juicy.
• Leftovers keep beautifully sliced in a little of the gravy so they do not dry out.

Storing and reheating

Refrigerate sliced turkey in its gravy within 2 hours and eat within 3 days. Reheat gently in a covered dish at 160 C (325 F) or in the microwave at half power. Freeze for up to 2 months.

Frequently asked questions

Can I use frozen cranberry sauce?

Yes. Thaw it first so it mixes smoothly with the cider and soup mix.

What if I do not have apple cider?

Use apple juice, or the same amount of chicken stock with a tablespoon of brown sugar.

How do I know the turkey is done?

A meat thermometer in the thickest part should read 74 C (165 F), and the juices should run clear.

Can I make this ahead for Thanksgiving?

Yes. Cook it the day before, chill it sliced in the gravy, and reheat gently in a covered dish.