1 5-7 lb. bone-in turkey breast, thawed
15-oz can cranberry sauce
1 envelope dry onion soup mix
2 Tbs. yellow mustard
1/4 cup orange juice
3 Tbs. cornstarch
Remove most of the skin. This will make better gravy without all that extra fat. Place turkey breast in crock pot. (I had to cut this turkey breast in half because it was too large to fit into my crock pot)
Whisk together the cranberry sauce, onion soup packet and mustard; pour over turkey breast.
Cover and cook on low 5-7 hours or until thermometer inserted in thickest part reads 170 degrees.
Remove turkey breast to a serving plate/cutting board and allow to rest while preparing the gravy. Turn crock pot to high.
Stir together the orange juice and cornstarch. Whisk into the juices in the crock pot. Cover and continue to cook 5-10 minutes until thickened.
If you prefer, when turkey is finished cooking, remove and carefully strain the juices from the crock pot into a saucepan, Heat to boiling; stir in the orange juice and cornstarch slurry and cook 2-3 minutes until thickened.