Fresh Cranberry Turkey Breast


  • 1/2 large white onion
  • 3 cups of fresh cranberries (the whole 12 oz bag)
  • 1/2 Tablespoon of ground cinnamon
  • 1/4 teaspoon of ground ginger
  • 1 pinch of salt
  • 12 fl oz of orange juice
  • 3 Tablespoons of honey
  • 1 small boneless turkey breast (or whatever size turkey breast that would fit into your crockpot)
  • Potatoes (use one or as many kinds of potatoes as you wish to make about 2 cup of sliced potatoes)3 Tablespoons of whole wheat flour
    • 6 fingerling potatoes, sliced
    • 4 red potatoes, sliced
    • 1/2 medium sweet potato, sliced


  1. Add the onion, cranberries, cinnamon, ginger, salt, orange juice, and honey into the crockpot and mix well to disperse the honey and spices.
  2. Place the turkey breast on top of the cranberry and onion mixture (leave the netting on the turkey breast).
  3. Place the sliced potatoes around the turkey breast.
  4. Cook the turkey  breast for 8 hours on LOW (4-5 hours on HIGH). Continue cooking the turkey breast until the inside temperature is 165 degrees F.
  5. Take the turkey breast out of the crockpot, cut the netting off, and slice the turkey breast.
  6. Add the flour to the cranberry gravy to make your gravy thicker (can skip this step if you like a thinner gravy).
  7. Place and submerge your slices of turkey breast in the gravy while the gravy thickens for 20 minutes.
  8. Your cranberry chicken is ready to be served! Roasted Brussels sprouts and/or broccoli would be perfect green vegetable sides to complete this meal!

Recipe adapted from here

Find this recipe featured in my post,

Week 6 Crockpot Meal: Fresh Cranberry Turkey Breast!

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