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Cranberry Orange Turkey Recipe

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★★★★★

4.5 from 86 reviews

This Cranberry Orange Turkey recipe features a succulent bone-in, skin-on turkey breast infused with a flavorful herb butter and slow-cooked for tender juiciness. Finished under the broiler for a perfect golden, crispy skin, it’s accompanied by a rich homemade gravy made from the drippings and aromatic roasted aromatics. Ideal for a festive or special occasion meal with vibrant herb and citrus notes.

Ingredients

Scale

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
  • 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

Aromatics & Seasoning

  • 1 brown onion, halved
  • 1 head garlic, halved horizontally
  • 3 sprigs rosemary
  • 8 sprigs thyme (optional)
  • Oil for drizzling (for final crisping)

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 softened butter with 1½ teaspoons salt, ½ teaspoon black pepper, minced garlic, chopped sage, rosemary, thyme, and parsley. Mix thoroughly to create a fragrant herb butter.
  2. Prep Turkey: Pat the turkey breast dry with paper towels. Using a small, sharp knife, carefully cut a slit between the skin and the flesh to loosen the skin. Insert an upside-down tablespoon to gently create pockets under the skin for butter insertion.
  3. Apply Herb Butter: Spread two-thirds of the herb butter under the turkey skin evenly over the breast meat. Use the remaining butter to coat the outside surface of the turkey thoroughly.
  4. Season Turkey: Sprinkle the turkey skin with ½ teaspoon salt and additional black pepper to taste.
  5. Setup Slow Cooker: Place halved onion and halved garlic head inside the slow cooker as a flavorful base. Position the turkey on top, skin-side up, then add rosemary and thyme sprigs around the turkey.
  6. Slow Cook Turkey: Cover and cook on LOW setting for 6 hours. Check for doneness at 4-5 hours by measuring the internal temperature at the center of the breast, which should reach 75°C (165°F) to ensure it is safely cooked.
  7. Rest the Turkey: Once done, transfer the turkey carefully to a baking tray and let it rest for 20 minutes to allow juices to redistribute and keep the meat moist.
  8. Crisp the Skin: Drizzle a light coating of oil (not butter) over the turkey skin. Place under a broiler or grill for 5-10 minutes, watching closely until the skin turns golden brown and becomes crispy.
  9. Make Gravy: Strain the slow cooker drippings into a bowl, pressing the cooked onion and garlic to release juices. Add chicken stock to reach approximately 2.5 to 3 cups of liquid.
  10. Finish Gravy: Skim about ¼ cup of fat from the surface of the drippings and heat it in a saucepan. Whisk in the flour, cooking gently to form a roux. Gradually whisk in the reserved juices and stock, bringing to a simmer and cooking until thickened. Add ½ teaspoon dark soy sauce for color and adjust seasoning to taste.

Notes

  • For a deeper herb flavor, prepare the herb butter the day before and refrigerate to allow flavors to meld.
  • Ensure not to overcook in the slow cooker; use a reliable meat thermometer for best results.
  • When broiling, stay attentive to avoid burning the skin as it can brown quickly.
  • This recipe uses halal-certified ingredients; adapt to other dietary preferences by substituting stock or seasoning as needed.
  • Leftover turkey meat is great for sandwiches or salads the next day.

Keywords: turkey recipe, slow cooker turkey, cranberry orange turkey, herb butter turkey, halal turkey recipe, Thanksgiving turkey, holiday turkey

Find it online: https://bakedbylisa.com/cranberry-orange-turkey-recipe/