Ingredients
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3 pound boneless, skinless frozen turkey breast, thawed
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2 tbsp unsalted butter, softened
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1/2 cup orange juice (or substitute with pineapple juice or papaya juice)
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14 oz can whole berry cranberry sauce (or substitute with tart cherry jam, applesauce, or pineapple chutney)
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2 tbsp pure maple syrup (or substitute with honey)
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1 tsp ground sage
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1 tsp ground mustard powder
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1 tsp garlic powder
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2 oz envelope onion soup mix
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2 tbsp cornstarch
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2 tbsp cold water
Instructions
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Spray the crockpot with nonstick cooking spray.
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Place the thawed turkey breast into the crockpot with the netting still on. Reserve the gravy packet that comes with the turkey for another use or heat it later for an additional side of gravy.
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Spread the softened butter over the top of the turkey.
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Sprinkle ground sage, mustard powder, garlic powder, and the onion soup mix evenly over the turkey.
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Pour in the orange juice, cranberry sauce, and maple syrup (or alternatives).
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Cover and cook on low for 5 hours or on high for 3 hours, until the turkey reaches an internal temperature of 165°F.
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Once cooked, carefully remove the turkey from the crockpot and place it on a serving plate.
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Remove the netting from the turkey and slice it into portions.
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Strain the cooking juices into a saucepan and place over medium-high heat.
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In a small bowl, mix the cornstarch and cold water to make a slurry.
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Pour the slurry into the saucepan with the strained juices.
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Whisk continuously over medium-high heat until the gravy is thickened.
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Serve the sliced turkey with the prepared gravy poured over the top.