In a mixing bowl, stir to combine the cranberry sauce, orange juice, onion soup mix, brown sugar, paprika, poultry seasoning, and garlic powder.
Place turkey roast into the bottom of the slow cooker. Pour the cranberry mixture into the slow cooker over the turkey.
Cover and cook on low for 4-6 hours, or until the center of the turkey roast reaches 165℉ on an instant-read thermometer.
Remove the roast from the slow cooker and cut away the netting. Allow the turkey to rest for 10-15 minutes. After the turkey rests, slice and serve with the sauce from the slow cooker.
Notes
Fully thaw the turkey before slow cooking.
Use jellied cranberry sauce or whole berry cranberry sauce — your choice!