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
Units
Scale
- 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