Easy Delicious Crockpot Turkey Breast
Servings: 4 to 6

1 (3 pound) boneless turkey breast, such as Butterball®, with gravy packet, fully thawed
1 1/2 teaspoons kosher salt
1 1/2 teaspoons poultry seasoning
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 (1 ounce) packet onion soup mix
1 cup whole berry cranberry sauce
1/2 cup apple cider
3 tablespoons cold water
1 tablespoon cornstarch

Remove gravy packet from turkey package and set aside. Leave netting around turkey while cooking.

Season turkey all over with salt, poultry seasoning, pepper, garlic powder, and onion powder. Place seasoned turkey in a slow cooker.

Top with onion soup mix, then cranberry sauce. Pour cider around turkey.

Cook on Low for 5 to 6 hours or High for 2 1/2 to 3 hours. An instant-read thermometer inserted into the thickest part of the meat should read at least 165 degrees F (74 degrees C). Transfer turkey to a cutting board, carefully remove netting with kitchen shears, and let rest while preparing the gravy.

Strain liquid from the slow cooker into a small saucepan; stir in reserved gravy packet and bring to a simmer.

Whisk 3 tablespoons cold water and 1 tablespoon cornstarch together in a small bowl until cornstarch is dissolved. Whisk into gravy and simmer until thickened.

Slice turkey and serve with gravy.


Tips
If you prefer a more savory flavor, try replacing the apple cider with unsalted chicken broth. The cranberry sauce will still add some sweetness.

Refrigerate leftover turkey and gravy in airtight containers within 2 hours of cooking and use within 3 to 4 days.

Nutrition Facts
Calories 438
Total Carbohydrate 26g Dietary Fiber 1g Total Sugars 17g Protein 69g Total Fat 5g Saturated Fat 1g Cholesterol 181mg Vitamin C 9mg Sodium 922mg Calcium 36mg Iron 2mg Potassium 642mg