This Crockpot Boneless Turkey Roast is the perfect alternative to a traditional roast turkey for the holidays, or an easy way to satisfy those turkey cravings any time of year. Slow-cooked with cranberries, orange juice, and apple cider, this boneless turkey roast turns out incredibly tender and flavorful with minimal effort. The sweet and savory sauce that develops in the crockpot is pure comfort in every bite.
Why You Will Love This Crockpot Turkey Recipe
- Set it and forget it: The slow cooker does all the work, keeping the turkey tender and juicy.
- Perfect balance of flavors: Sweet, tangy, and savory notes from cranberries, citrus, and herbs make this crockpot boneless turkey roast a show-stopping main dish.
- Ideal for smaller crowds: Great alternative to roasting a full turkey for Thanksgiving or Christmas.
- Makes its own sauce: The cooking liquid transforms into a luscious cranberry-orange glaze.
- Freezer-friendly: Leftovers freeze beautifully for meal prep or turkey sandwiches.
Ingredient Substitutions
- Turkey: Substitute with boneless skinless chicken breasts or thighs. Adjust cooking time.
- Apple cider: Use apple juice, if needed.
- Maple syrup: Swap with honey or brown sugar.
- Fresh herbs: Use ½ teaspoon dried thyme or rosemary instead.
- Cranberries: Use frozen cranberries instead of fresh. Dried cranberries can work in a pinch, just use ½ cup and reduce the sweetener slightly.
How to Prepare a Boneless Turkey Breast in the Crockpot
- Sear the seasoned turkey roast on all sides until golden brown, then transfer to the crockpot.
- Deglaze the pan with the chicken stock. Transfer this liquid to the pot.
- Add the onions, cranberries, orange juice, apple cider, maple syrup, vinegar, and fresh rosemary.
- Stir. Cover and cook on low for 3+ hours, or until the internal temperature reaches 165°F (74°C).
- Allow the roast to rest for at least 15 minutes before slicing.
- Optionally, for a glaze, pour the remaining liquid into a saucepan and simmer for 5–10 minutes until slightly thickened. Spoon over the sliced turkey before serving.
How to Serve and Store
- Serve this crockpot boneless turkey roast with mashed potatoes, sausage stuffing, turkey gravy, roasted carrots, green beans, and/or buttery rolls.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of broth
- Slice and freeze portions of the sliced turkey with a bit of the sauce for up to 2 months.
Frequently Asked Questions
- Can I make this ahead of time? Yes! You can prepare and sear the turkey a day ahead, then refrigerate it. Add it to the crockpot the next day with the remaining ingredients.
- Can I cook it on high instead of low? Yes, cook on high for 1-2 hours, but low and slow will yield the most tender results.
- Do I need to use orange juice? I.T. really brightens the flavor, but you can replace it with additional apple cider or a splash of lemon juice if desired.
- Can I use frozen turkey roast? It’s best to thaw completely before searing and slow cooking for even doneness.
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Crockpot Boneless Turkey Roast
- Total Time: 3 hours, 40 minutes
- Yield: 6 to 8 servings 1x
Description
This Crockpot Boneless Turkey Roast is the perfect alternative to a traditional roast turkey for the holidays, or an easy way to satisfy those turkey cravings any time of year.
Ingredients
- 1 boneless turkey roast (2–3 pounds), netting intact
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 small onion, quartered
- 1 cup fresh or frozen cranberries
- 1 cup chicken broth
- 1/2 cup orange juice
- 1/2 cup apple cider
- 2 tablespoons maple syrup (or brown sugar)
- 1 tablespoon apple cider vinegar or balsamic vinegar
- 2 sprigs fresh rosemary or thyme
Instructions
- Pat the boneless turkey roast dry and season all sides with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a skillet over medium-high heat. Sear the turkey roast on all sides until golden brown, about 2–3 minutes per side.
- Transfer the seared roast to the crockpot.
- Deglaze the pan with the chicken stock. Transfer this liquid to the pot.
- Add the onions, cranberries, orange juice, apple cider, maple syrup, vinegar, and fresh rosemary.
- Stir. Cover and cook on low for 3+ hours, or until the internal temperature reaches 165°F (74°C).
- Remove the roast and let rest for 10–15 minutes. Remove the netting and slice.
- Optionally, for a glaze, pour the remaining liquid into a saucepan and simmer for 5–10 minutes until slightly thickened. Spoon over the sliced turkey before serving.
- ENJOY!
Notes
- There’s no need to remove the netting until after the turkey is fully-cooked.
- Be sure to pat the turkey breast dry before applying the seasoning.
- Sear on all sides and deglaze the pan with the stock.
- The turkey roast is done when the internal temperature reaches 165°F (74°C).
- Serve with homemade turkey gravy, or make a glaze from the drippings.
- Allow the turkey to rest before slicing.
- Prep Time: 10 minutes
- Cook Time: 3 1/2 hours
- Category: Dinner
- Method: Easy
- Cuisine: American
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