Ingredients
Method
- In a medium bowl, stir together the cranberry sauce, orange juice, onion soup mix, brown sugar, paprika, poultry seasoning, and garlic powder until well blended.
- Place the turkey roast in the bottom of a slow cooker and pour the cranberry orange mixture over the top, turning the roast to coat it evenly.
- Cover and cook on LOW for 4 to 6 hours, or until an instant-read thermometer inserted into the center of the roast reaches 165 degrees F.
- Carefully remove the roast from the slow cooker, discard the netting, and let it rest for 10 to 15 minutes. Slice, spoon the sauce from the slow cooker over the top, and sprinkle with the chopped fresh parsley before serving.
Nutrition
Notes
If you prefer a smoother glaze, use jellied cranberry sauce and whisk it well; if you like texture, choose whole berry sauce. Add a teaspoon of orange zest along with the juice for an extra bright flavor. Let the turkey rest after cooking so the juices redistribute; slicing too soon makes it dry. To thicken the leftover sauce, simmer it in a small pan with a cornstarch or arrowroot slurry. Refrigerate leftovers in a sealed container for up to 3 days, or freeze them for up to 3 months. This pairs beautifully with mashed potatoes and green beans.