Fresh squeezed orange juice & bourbon make a delicious glaze on this super easy crock pot turkey breast recipe, great for Thanksgiving or dinner any time of the year!
Two simple ways to make cooking a turkey so much easier:
Cook a turkey breast instead of a whole turkey.
Make it in a slow cooker!
This is seriously the easiest turkey recipe you’ll ever make! You can simplify your Thanksgiving dinner by making this recipe, add it to your Christmas menu, or prepare it anytime of the year for a delicious and simple dinner.
Shredded cajun turkey is placed on a layer of cajun ranch cream cheese and topped with cheddar cheese in this ultimate Cajun Turkey Cheese Dip recipe!
Today’s post is sponsored by my friends at Jennie-O!
It’s the holiday season and with all of the hustle and bustle going on, wouldn’t you like something that makes your life easier? If you said “yes, please!” then follow me, as I introduce you to the easiest turkey you’ll ever roast, the Jennie-O Oven Ready Turkey. Whether you’re looking for a whole turkey, a bone-in turkey breast or a boneless turkey breast, Jennie-O has it in an oven-ready bag. Just pop it right from the freezer to the oven and it will roast up perfectly seasoned, juicy and tender!
In addition to a traditionally seasoned turkey, you can also get a whole turkey or bone-in turkey breast with cajun seasonings and let me tell you, it is DELISH!
This Sous Vide Turkey Breast recipe is absolutely the easiest way to make the juiciest, most flavorful turkey breast ever!
It’s Thanksgiving Week 2 on the blog and I’m so excited to share my first Thanksgiving recipe made in the sous vide!
Over the last year I’ve become completely obsessed with my sous vide (←affiliate link to the one I use)! I make dinner in the sous vide at least once a week and I’ve shared several sous vide recipes on the blog, including these melt-in-your-mouth Korean BBQ Short Ribs, the best Italian Flank Steak you’ll ever have and this life-changing Chipotle Apple Pork Loin recipe!
Whether you’re roasting a whole turkey or just a turkey breast for the holiday, I’m totally obsessed with the Oven Ready Turkey’s from Jennie-O, they make the main course the easiest part of the meal!
For this recipe, I’m helping you free up some oven space by cooking the turkey breast in a slow cooker. This recipe couldn’t be easier! In just 5 minutes, prep it in the slow cooker, then set it aside and forget about it while you make the rest of your Thanksgiving meal!
This bacon wrapped turkey breast is covered in a balsamic garlic herb rub then wrapped in a bacon weave for a flavorful, juicy turkey recipe.
It’s the last day of “Thanksgiving Week” on the blog and I’ve saved the big kahuna for last! That’s right, the turkey, the epicenter of the Thanksgiving table!
Since we have a small family, we started preparing a turkey breast a few years back instead of a whole turkey. It’s the perfect size for 4-6 people and if you want to try a couple of different turkey recipes, this is a great way to do it! Read the full post here!
Turkey is brined in white wine, rubbed with spices, roasted in the oven, then glazed with cranberry sauce in this cranberry glazed turkey breast recipe.
I was lucky enough to travel back to my home town in Oklahoma to spend Christmas with my family this year.
We had a wonderful time and even got a little snow!
My good friend Michael and adopted member of our family had this amazing apron custom-made for me!
It definitely got me excited to go in the kitchen and prepare our Christmas feast, which included this delicious Cranberry Glazed Turkey Breast!!
I made this dish on Thanksgiving a couple of years ago along side my Herb Crusted Turkey Breast and my Mom loved it so much that she specifically requested it for Christmas dinner!
Although you do have to brine it the night before, it’s still super simple to make and only takes about 30 minutes of actual work time to prepare the brine, rub the turkey and make the glaze!
8 cups water
1 cup white wine
1 cup orange juice
½ cup kosher salt
½ cup brown sugar
2 tbsp ginger
1 tbsp peppercorns
4 bay leaves
4 sprigs fresh thyme
3-4 lb. boneless turkey breast
2 tbsp olive oil
1 tsp paprika
1 tsp salt
1 tsp garlic powder
1 tsp black pepper
1 tsp onion powder
½ tsp cayenne pepper
½ tsp ground cloves
½ tsp oregano
½ tsp thyme
Ingredients (cranberry glaze)
12 oz cranberries
¼ cup chopped ginger
2 tsp orange zest
¼ cup honey
½ cup brown sugar
1 tsp cinnamon
¼ cup orange juice
1 cup water
¼ cup orange flavor liqueur
Combine all of the brining ingredients in a large container, then place the turkey breast in the brine and place into the refrigerator overnight.
Remove the turkey in the morning and pat dry, then brush with olive oil.
Next, combine the spice rub in a small bowl.
Rub the spices over the turkey and place in a baking dish. Roast the turkey in a 375° oven for one hour.
In the meantime, prepare the cranberry glaze by combining all of the ingredients in a saucepan over medium heat. Wait for the cranberries to begin bursting, then stir well and allow the glaze to simmer over low heat for an additional 5-10 minutes.
Strain the glaze with a mesh strainer.
Glaze the turkey breast with a basting brush using the strained cranberry glaze.
Serve the strained cranberries on the side as a cranberry sauce for guests to top their turkey with, if so desired!
Place on a platter with a sprig of thyme and a few whole cranberries for a beautifully presented dish!
This Cranberry Glazed Turkey Breast is so flavorful, moist and scrumptious!
Hope everyone had a delicious, fun, happy and memorable holiday season!
Thanks to Emeril Lagasse for the original inspiration for this recipe!
The dish was originally adapted from a Rachel Ray recipe and was chosen because of its limited cook and prep time! An hour out the door and you’ve got a delicious roasted turkey breast!
Herb Crusted Turkey Breast Ingredients
3 lb turkey breast
1 small onion (chopped)
4 fresh sage leaves
1/3 cup fresh parsley
6 tbsp olive oil (divided)
1/2 tsp salt
2 fresh bay leaves
2 fresh rosemary sprigs
Herb Crusted Turkey Breast Instructions
Preheat the oven to 425°F. Line a pan with foil or oil a roasting pan.
Place the turkey in the pan and slide one sage leaves, bay leaf and rosemary sprig under the skin of the turkey, place another sage leaf, bay leaf and rosemary sprig under the breast.
The heat will rise through the pan and release the flavors of the herbs up into the turkey breast.
Next, place the onion and lemon zest into a food processor and chop. Then add 2 sage leaves, the parsley, olive oil and salt to the mixture.
Pulse until the mixture becomes a paste.
Next, rub half of the paste mixture under the skin of the turkey breast and the other half on top and around the sides of the breast.
Looks messy, but comes out delicious!!
Now place in the oven for 20 minutes. Remove the breast and baste with an additional 3 tbsp of olive oil. Place back inside the oven and cook for an additional 20-25 minutes or until a thermometer placed inside the thickest part of the breast registers at 170°.
Transfer the breast to a cutting board for carving. Let rest for 10-15 minutes then carve into slices.
This turkey was the perfect main dish for my Thanksgiving feast with friends!
There’s the turkey, in the righthand corner, about to be dominated by a hungry pack of pretty girls!! I love this picture because Gabby looks like she totally just got caught taking all the cranberry sauce!!
I would imagine this turkey would make great leftover sandwiches but I can’t tell you first hand because after these girls got a hold of it, there was nothing leftover!