Introduction

This Cranberry Orange Turkey recipe offers a flavorful twist on a classic roast, combining fragrant herbs with a tender, juicy turkey breast. Slow-cooked to perfection and finished with a crispy skin, it’s an ideal centerpiece for any festive meal.

A roasted whole chicken with golden brown, crispy skin sits on top of a thick layer of glistening red cranberry sauce on a white plate. Surrounding the chicken are several bright orange citrus wedges, and the dish is garnished with fresh green thyme sprigs laid on and around the chicken. The plate rests on a dark red textured cloth, with a blurred festive background featuring warm glowing candles, green pine branches, pinecones, and red ornaments, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5–3 kg (5–6 lb) single turkey breast (halal-certified), bone-in, skin-on
½ 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
½ 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)
⅓ cup flour
½ teaspoon dark soy sauce (for color)

Instructions

Step 1: In a bowl, mix the softened butter with 1½ teaspoons salt, ½ teaspoon black pepper, minced garlic, sage, rosemary, thyme, and parsley to create the herb butter.
Step 2: Pat the turkey dry with paper towels. 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.
Step 3: Spread about two-thirds of the herb butter evenly under the skin around the breast. Use the remaining butter to coat the outside of the turkey.
Step 4: Sprinkle the turkey skin with ½ teaspoon salt and pepper to taste.
Step 5: Place the halved onion and garlic in the slow cooker. Set the turkey on top, skin-side up, and add the rosemary and thyme sprigs around it.
Step 6: Cook on LOW for 6 hours, checking after 4 to 5 hours. The turkey is done when the internal temperature reaches 75°C (165°F) in the thickest part.
Step 7: Carefully transfer the turkey to a baking tray and let it rest for 20 minutes.
Step 8: Drizzle oil (not butter) over the turkey skin and broil in the oven for 5–10 minutes until the skin is golden and crispy. Watch closely to avoid burning.
Step 9: For the gravy, strain the drippings from the slow cooker. Press the cooked onion and garlic to extract their juices. Add chicken stock to make up 2.5 to 3 cups if needed.
Step 10: Skim about ¼ cup of fat from the surface and heat it in a saucepan. Whisk in the flour to form a roux, then gradually add the drippings and simmer until thickened. Season with soy sauce and adjust salt and pepper to taste.

Tips & Variations

For extra flavor, add a splash of freshly squeezed orange juice to the gravy before simmering.
If you don’t have a slow cooker, roast the turkey breast covered at 160°C (320°F) until done, then follow the broiling step for crispy skin.
Use fresh herbs whenever possible for the best aroma and taste in the herb butter.
Resting the turkey before broiling helps keep the meat juicy and allows the butter to settle under the skin.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at a low temperature to avoid drying out the meat. The gravy can be refrigerated separately and reheated on the stovetop, stirring occasionally.

How to Serve

A whole roasted chicken with golden browned skin speckled with herbs sits at the center of a white plate. Surrounding the chicken's base is a thick layer of bright red cranberry sauce, textured and slightly chunky. Sprigs of fresh green thyme are scattered over the chicken and plated alongside it. On the right side of the dish, two slices of vibrant orange add a pop of color. The plate rests on a white marbled surface with blurred Christmas decorations, candles, and warm lights in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a whole turkey instead of a breast for this recipe?

While possible, this recipe is designed for a single turkey breast to ensure even cooking and ease with the slow cooker. A whole turkey may require different cooking times and methods.

How do I know when the turkey is fully cooked?

The turkey is fully cooked when the internal temperature reaches 75°C (165°F) at the thickest part of the breast. Use a meat thermometer for the most accurate reading.