Place the turkey breast in the crockpot. If using bone-in, make sure the side with the bone is down to allow the meat to cook evenly and stay juicy.

Smear the top of the turkey breast with butter. This will add moisture and richness as it melts, basting the turkey during cooking.

Pour in the orange juice. Then, drizzle in the maple syrup. Next, sprinkle the onion soup mix over the turkey. Last, spoon the whole berry cranberry sauce over the top. The cranberry sauce and orange juice combine to create a tangy-sweet glaze, while the onion soup mix infuses it with deep, savory flavor.

Cover and cook on Low for 4-6 hours or until the turkey reaches an internal temperature of 165°F (74°C). The slow, steady cooking process makes the turkey tender and infused with all those holiday flavors.

Once cooked, carefully remove the turkey breast from the crockpot—it’ll be very tender! Slice and serve with some of the sauce from the pot spooned over the top for extra flavor.

If you’d like a thicker sauce, you can transfer the liquid from the crockpot to a small saucepan. Stir in 1 tsp cornstarch. Simmer it on the stovetop over medium heat for about 5-10 minutes until it reduces and thickens to your liking.