• Brush the bottom and sides of the slow cooker liberally with a bit of vegetable or canola oil.
• To the greased slow cooker, add the broth, orange zest and juice (if using), cranberry sauce, mustard, and syrup to the crock pot. Stir to combine.
  zest and juice of an orange, 1/2 cup chicken broth, 14 ounce can whole berry cranberry sauce, 1 tablespoon smoky mustard or spicy brown mustard, 2 tablespoons pure maple syrup
• Unpackage the thawed turkey breast, leaving the netting in place around the turkey breast.
  3 pound boneless frozen turkey breast (also called a turkey breast roast)
• Place the turkey breast into the prepared ingredients in the slow cooker. Using a silicone pastry brush, brush the melted butter over the top and sides of the turkey.
  2 tablespoons unsalted butter
• Sprinkle the poultry seasoning over the butter on the turkey breast, then sprinkle the dry onion soup mix over the turkey breast and surrounding ingredients.
  1 teaspoon poultry seasoning, 1 envelope Lipton onion soup mix
• Cover the slow cooker and cook on low temperature for 3-4 hours or on high temperature for 2-3 hours, just until the turkey breast is 150 degrees F. at the center when tested with an instant-read meat thermometer probe. Turn off the slow cooker and let the turkey breast rest for 15-20 minutes inside (covered), until the internal temperature reaches 160-165 degrees F. at the center as the finished temperature.

  **I often cook this turkey breast on high temperature for one hour to really get everything going, then on low temperature for the remaining 1-2 hours.
• Lift the cooked turkey breast to a cutting board. Gently snip the netting using a sharp utility knife or kitchen shears, then gently lift the netting away from the turkey breast and discard.
• Using your favorite carving knife, slice the breast into slices.
• Remove about a cup of the cooking juices from the slow cooker to a bowl; stir in the cornstarch and whisk until smooth. **If you prefer a really smooth sauce/gravy, strain the cooking juices and return them to the slow cooker before adding the cornstarch to thicken.
  2 tablespoons cornstarch
• Return the cornstarch mixture to the cooking juice that remain in the slow cooker, stirring to combine. Cook the sauce on high temperature for a few minutes, stirring occasionally, until nicely thickened.
• Serve the sliced turkey with the warm sauce drizzled over the top, as desired.

Oven Method

• Preheat the oven to 350 degress F. To a greased Dutch oven, add the broth, orange zest and juice (if using), cranberry sauce, mustard, and syrup; stir to combine.

  Place the turkey breast into the prepared ingredients; brush with melted butter all over the top and sides. Sprinkle the poultry seasoning over the butter on the turkey breast, then sprinkle the dry onion soup mix over the turkey breast and surrounding ingredients

  Cover with the lid and bake the for 1 hour. Remove the lid and continue to bake the turkey breast for an additional 25-30 minutes, or until the internal temperature reaches 150 degrees F. at the center when tested with an instant-read meat thermometer probe. Remove the turkey breast from the oven and cover with the lid. Let the turkey breast rest for 15-20 minutes, covered, until the internal temperature reaches 160-165 degrees F. at the center as the finished (final) temperature.