I’ll admit I’m a sucker for a viral Instagram recipe, and this one has been making the rounds. I knew I would enjoy a moister turkey, but I love it so much more than I even imagined! I can honestly say I’ve made my last turkey any other way. Good riddance, dry turkey!!
1 Butterball turkey breast (thawed)
Salt and pepper
I tsp poultry seasoning
1 packet onion soup & dip mix
1 can whole berry cranberry sauce
allo 1/4 cup orange juice
1/2 cup apple cider (can sub all OJ or all apple cider)
A sprig or two of rosemary and/or thyme (optional)
Place the turkey breast in the crockpot without removing the netting. Sprinkle liberally with salt, pepper, and poultry seasoning.
In a bowl, stir together cranberry sauce, onion soup mix, orange juice, and/or apple cider. Pour over the turkey. Top with herbs if desired.
Cover and cook on Low for 6-7 hours or until the turkey reaches 165°F. Let rest before slicing.
Optional Gravy
After the turkey is done, strain liquid through a mesh strainer and pour into a saucepan. Bring to a gentle simmer.
In a small bowl, whisk together 2 tbsp cornstarch + 2 tbsp cold water until smooth. Whisk into the simmering juices until it thickens into a glossy gravy.
Taste and adjust – add a splash more cider for brightness or a pinch of salt if needed. Or add 1/2 to 1 cup stock (or just some bullion) to make it more savory. Throw in a sprig of fresh thyme while it’s simmering to bring an herbiness to it.
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