Cranberry Orange Herb-Infused Slow Cooker Turkey Breast Recipe

Introduction

This Cranberry Orange Turkey recipe offers a juicy, flavorful turkey breast infused with fresh herbs and a subtle citrus twist. Slow-cooked for tenderness and finished with a crispy skin, it’s perfect for special gatherings or a comforting family meal.

Ingredients

• 2.5–3 kg (5–6 lb) single turkey breast (halal-certified), bone-in, skin-on
• 1/2 teaspoon salt
• Black pepper to taste
• 1 brown onion, halved
• 1 head garlic, halved horizontally
• 3 sprigs rosemary
• 8 sprigs thyme (optional)
• Oil for drizzling (for final crisping)
• 150g (10 tablespoons) unsalted butter, softened
• 1½ teaspoons salt
• 1/2 teaspoon black pepper
• 4 large garlic cloves, minced
• 1 tablespoon finely chopped fresh sage
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh thyme
• 1 tablespoon finely chopped fresh parsley
• Halal-certified chicken stock (as needed)
• 1/3 cup flour
• 1/2 teaspoon dark soy sauce (for color)

Instructions

1. Step 1: Mix the softened butter with 1½ teaspoons salt, ½ teaspoon black pepper, minced garlic, sage, rosemary, thyme, and parsley to create a fragrant herb butter.
2. Step 2: Pat the turkey dry. Using a small knife, carefully cut a slit to separate the skin from the flesh, then use an upside-down tablespoon to gently create pockets under the skin.
3. Step 3: Work two-thirds of the herb butter under the skin around the breast. Use the remaining butter to coat the outside of the turkey evenly.
4. Step 4: Sprinkle the turkey skin with ½ teaspoon salt and black pepper to taste.
5. Step 5: Place the halved onion and garlic into the slow cooker. Put the turkey on top, skin-side up, and add the rosemary and thyme sprigs.
6. Step 6: Cook on LOW for 6 hours, checking between 4 and 5 hours. The turkey is ready when the internal temperature reaches 75°C (165°F) at the center.
7. Step 7: Transfer the turkey to a baking tray and let it rest for 20 minutes.
8. Step 8: Drizzle the turkey skin with oil (not butter) and broil for 5 to 10 minutes until golden and crispy. Watch carefully to avoid burning.
9. Step 9: For the gravy, strain the cooking drippings and press the juice from the cooked onion and garlic. Top up with chicken stock to reach about 2.5 to 3 cups if needed.
10. Step 10: Skim off ¼ cup of fat from the surface and heat it in a saucepan. Whisk in the flour, then gradually add the strained drippings. Simmer until thickened and season to taste, adding the dark soy sauce for color.

Tips & Variations

• For extra flavor, rub a little orange zest into the herb butter before applying it to the turkey skin.
• If you don’t have a slow cooker, you can roast the turkey breast at 160°C (320°F) covered in foil for about 2 to 2.5 hours, then finish under the broiler for crisping.
• Use fresh herbs whenever possible for a more vibrant taste, but dried herbs can work in a pinch—reduce quantities by half if using dried.

Storage

Store leftover turkey in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at low temperature to maintain moisture, or microwave in short bursts. The gravy can be stored separately for the same duration and reheated on the stove with a little water to loosen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe without a slow cooker?

Yes, you can roast the turkey breast in the oven covered with foil at a low temperature until cooked through, then broil to crisp the skin as described.

How do I know when the turkey is perfectly cooked?

Use a meat thermometer to check the internal temperature in the thickest part of the breast. It should reach 75°C (165°F) to ensure it’s safe to eat and juicy.

Cranberry Orange Herb-Infused Slow Cooker Turkey Breast Recipe

Print Recipe

★★★★★

4.8 from 90 reviews

This Cranberry Orange Turkey recipe features a succulent halal-certified bone-in, skin-on single turkey breast slow-cooked to tender perfection with an aromatic herb butter blend, then crisped under the broiler. Finished with a rich homemade gravy made from the drippings, this dish delivers comforting flavors accented by fresh herbs and a hint of garlic.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 6 hours 15 minutes
• Total Time: 6 hours 35 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Turkey and Herb Butter

• 2.5–3 kg (5–6 lb) single turkey breast (halal-certified), bone-in, skin-on
• 1/2 teaspoon salt
• Black pepper to taste
• 1 brown onion, halved
• 1 head garlic, halved horizontally
• 3 sprigs rosemary
• 8 sprigs thyme (optional)
• Oil for drizzling (for final crisping)
• 150g (10 tablespoons) unsalted butter, softened
• 1½ teaspoons salt
• 1/2 teaspoon black pepper
• 4 large garlic cloves, minced
• 1 tablespoon finely chopped fresh sage
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh thyme
• 1 tablespoon finely chopped fresh parsley

Gravy

• Halal-certified chicken stock (as needed)
• 1/3 cup flour
• 1/2 teaspoon dark soy sauce (for color)

Instructions

1. Prepare Herb Butter: In a bowl, combine 150g softened unsalted butter with 1½ teaspoons salt, ½ teaspoon black pepper, minced garlic, sage, rosemary, thyme, and parsley. Mix well to create a flavorful herb butter.
2. Prepare Turkey: Pat the turkey breast dry with paper towels. Using a small knife, carefully cut a slit between the skin and flesh to separate them, then gently create pockets under the skin by pushing an upside-down tablespoon along the breast.
3. Apply Herb Butter: Work about two-thirds of the prepared herb butter under the skin, spreading it evenly around the breast. Use the remaining butter to coat the outside of the turkey skin thoroughly.
4. Season Turkey Skin: Sprinkle ½ teaspoon salt and additional black pepper over the turkey skin to season.
5. Prepare Slow Cooker: Place the halved brown onion and halved garlic head at the bottom of the slow cooker. Position the turkey breast on top, skin-side up. Add the rosemary and thyme sprigs around the turkey.
6. Slow Cook Turkey: Cover and cook on LOW for 6 hours, checking the internal temperature around 4-5 hours to ensure it’s progressing. The turkey is fully cooked when the internal temperature reaches 75°C (165°F) at the center.
7. Rest Turkey: Carefully transfer the turkey breast to a baking tray and let it rest for 20 minutes to allow the juices to redistribute and maintain moisture.
8. Broil for Crispy Skin: Drizzle the turkey skin with oil (not butter) to help crisping. Place under a preheated broiler and broil for 5-10 minutes until the skin turns golden brown and crispy. Watch closely to prevent burning.
9. Make Gravy: Strain the slow cooker drippings into a bowl, pressing the cooked onion and garlic to extract all the juices. Add enough halal-certified chicken stock to top up the liquid to 2.5-3 cups if needed.
10. Prepare Gravy Base: Skim ¼ cup of fat from the surface of the drippings and heat it in a saucepan over medium heat. Whisk in 1/3 cup flour to make a roux, cooking gently for 1-2 minutes.
11. Finish Gravy: Gradually whisk in the strained drippings mixture and bring to a simmer. Add ½ teaspoon dark soy sauce for color and season to taste. Cook until the gravy thickens to desired consistency.

Notes

• Ensure the internal temperature of the turkey reaches 75°C (165°F) for safe consumption.
• Resting the turkey before broiling helps retain juiciness and allows easier handling.
• Monitor the turkey closely while broiling to avoid burning the skin.
• Use halal-certified ingredients consistently to maintain halal standards.
• Herb butter can be prepared ahead and refrigerated to save time.
• The optional thyme sprigs can be omitted if unavailable without significantly changing flavor.

Keywords: cranberry orange turkey, slow cooker turkey, herb butter turkey, halal turkey recipe, turkey with gravy