Directions
- 1Unwrap the Butterball turkey breast and remove the gravy packet, setting it aside.
- 2Rinse the turkey breast and pat it dry with paper towels.
- 3Place the turkey breast with its netting still on into the slow cooker.
- 4Season the turkey with salt, pepper, onion powder, garlic powder, and poultry seasoning.
- 5Sprinkle the onion soup mix over the turkey breast.
- 6In a separate bowl, add whole berry cranberry sauce and apple cider.
- 7Stir the cranberry sauce and apple cider mixture.
- 8Pour the cranberry sauce and apple cider mixture over the turkey in the slow cooker.
- 9Add fresh rosemary sprigs on top.
- 10Cover the slow cooker and cook on high for 4 hours.
- 11Once cooked, remove the turkey breast from the slow cooker and let it rest on a cutting board.
- 12Strain all the juices from the slow cooker into a saucepan to make gravy.
- 13Add the reserved gravy packet to the strained juices in the saucepan and heat it up.
- 14In a small bowl, whisk together cold water and cornstarch to create a slurry.
- 15Stir the cornstarch slurry into the gravy in the saucepan to thicken it.
- 16Slice the rested turkey breast.
- 17Serve the sliced turkey breast with the thickened gravy poured over it.
Ingredients
- 3 pound boneless turkey breast
- 1 packet gravy packet
- 1.5 teaspoons kosher salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1.5 teaspoons poultry seasoning
- 1 packet onion soup mix
- 1 cup whole berry cranberry sauce
- 0.5 cup apple cider
- 3 tablespoons cold water
- 1 tablespoon cornstarch
- sprigs fresh rosemary
Equipment
crockpotkitchen knifecutting boardkitchen sinkpaper towelstongsstrainersmall saucepanwhisksmall bowlspoon
Tips
- Leave the netting on the turkey while cooking so it stays together.
- Cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours.
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