A bright, festive, and flavor-packed turkey dish that brings together the best of the holidays, juicy roasted turkey breast brushed with a tangy-sweet cranberry orange glaze. Perfect for intimate gatherings, weeknight feasts, or anyone craving a holiday centerpiece without cooking a full bird.
Ingredients for Cranberry Orange Glazed Turkey Breast
- 1 (3–4 lb) bone-in, skin-on turkey breast
- 2 cups fresh cranberries
- 1 cup orange juice (freshly squeezed if possible)
- ½ cup honey
- 2 tablespoons orange zest
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Salt and black pepper, to taste
Optional Garnishes:
- Fresh orange slices
- Whole cranberries
- Sprigs of rosemary or thyme
Step-by-Step Instructions
- Preheat the Oven
Set your oven to 375°F (190°C). Line a roasting pan with foil or parchment for easier cleanup. - Make the Cranberry Orange Glaze
In a small saucepan, combine cranberries, orange juice, honey, and orange zest. Bring to a gentle boil, then lower the heat and simmer for 10–15 minutes until the cranberries burst and the glaze thickens slightly. Set aside to cool. - Prepare the Herb Rub
In a bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper. Pat the turkey breast dry with paper towels, then carefully loosen the skin. Rub half of the herb mixture under the skin and the rest over the top. - Roast the Turkey
Place the turkey breast, skin-side up, in the roasting pan. Roast for about 20 minutes per pound, or until the internal temperature reaches 165°F (74°C) at the thickest part. - Glaze and Finish
During the last 30 minutes, brush the turkey generously with the cranberry orange glaze every 10 minutes. This will create a glossy, caramelized crust. - Rest and Serve
Remove from the oven and let it rest for 15–20 minutes before slicing. Garnish with fresh orange slices and rosemary sprigs for that festive finish.
Pro Tips for Perfect Glaze and Juicy Turkey
- Dry the Skin First: Moisture prevents crisping. Pat the turkey dry with paper towels before seasoning.
- Temperature Is Everything: Use a meat thermometer — 165°F means juicy meat, not dry.
- Frequent Basting: Each glaze layer adds shine and flavor. Don’t skip those 10-minute intervals.
- Let It Rest: This simple pause locks in juices and makes carving easier.
FAQ: Why did my glaze turn too thick or sticky?
If the glaze thickens too much, whisk in a tablespoon of orange juice or water while it’s still warm. It should coat the back of a spoon but remain brushable.
Ingredient Swaps & Variations
- Honey Substitute: Use maple syrup or agave nectar for a different sweetness profile.
- Sugar-Free Version: Swap honey with monk fruit syrup or erythritol-based honey.
- Boneless Option: Reduce cooking time to about 15 minutes per pound and monitor temperature closely.
- Herb Twist: Add sage or parsley for a deeper, earthier aroma.
Ingredient Swaps & Variations
- Honey Substitute: Use maple syrup or agave nectar for a different sweetness profile.
- Sugar-Free Version: Swap honey with monk fruit syrup or erythritol-based honey.
- Boneless Option: Reduce cooking time to about 15 minutes per pound and monitor temperature closely.
- Herb Twist: Add sage or parsley for a deeper, earthier aroma.
Storage & Leftover Ideas
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: For longer storage, slice and freeze portions with a bit of glaze for up to 3 months.
- Reheat: Add a splash of broth or orange juice, cover with foil, and warm in the oven at 300°F until heated through.
Leftover Magic:
- Shred turkey into cranberry-orange turkey sandwiches with cream cheese.
- Add to salads or wraps for a tangy protein boost.
- Stir into a turkey rice soup with herbs and lemon for cozy winter meals.
Frequently Asked Questions
Can I prepare this ahead of time?
Yes. You can make the glaze and season the turkey up to a day in advance. Keep both refrigerated and roast just before serving.
Can I use frozen cranberries?
Absolutely — no need to thaw them. Just increase simmer time by 2–3 minutes.
How do I make the glaze thicker?
Simmer it a little longer or stir in a teaspoon of cornstarch dissolved in water while it’s hot.
What if I only have boneless turkey breast?
No problem. Roast at 375°F for 15 minutes per pound and check for doneness at 160°F before glazing.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 325 kcal |
| Protein | 45 g |
| Fat | 9 g |
| Carbohydrates | 15 g |
| Sugars | 13 g |
| Fiber | 2 g |
| Vitamin C | 30% DV |
(Values are approximate and based on a 3-lb turkey breast with glaze.)
The Cranberry Orange Glazed Turkey Breast is more than a recipe, it’s a small celebration on a plate. It’s proof that you don’t need a whole turkey to fill the kitchen with that nostalgic, holiday aroma. The tangy cranberry, the citrus brightness, and that golden-brown glaze all come together to create something that feels both timeless and effortless.
So, if you’ve ever wanted to serve a dish that looks stunning, tastes unforgettable, and doesn’t leave you exhausted, this is it. Try it once, and it’ll probably become your new holiday tradition.
Cranberry Orange Glazed Turkey Breast
Ingredients
- 1 (3–4 lb) bone-in, skin-on turkey breast
- 2 cups fresh cranberries
- 1 cup orange juice (freshly squeezed if possible)
- ½ cup honey
- 2 tbsp orange zest
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- Salt and black pepper, to taste
Optional Garnishes:
- Fresh orange slices
- Whole cranberries
- Sprigs of rosemary or thyme
Instructions
- Preheat the Oven Set your oven to 375°F (190°C). Line a roasting pan with foil or parchment for easier cleanup.
- Make the Cranberry Orange Glaze In a small saucepan, combine cranberries, orange juice, honey, and orange zest. Bring to a gentle boil, then lower the heat and simmer for 10–15 minutes until the cranberries burst and the glaze thickens slightly. Set aside to cool.
- Prepare the Herb Rub In a bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper. Pat the turkey breast dry with paper towels, then carefully loosen the skin. Rub half of the herb mixture under the skin and the rest over the top.
- Roast the Turkey Place the turkey breast, skin-side up, in the roasting pan. Roast for about 20 minutes per pound, or until the internal temperature reaches 165°F (74°C) at the thickest part.
- Glaze and Finish During the last 30 minutes, brush the turkey generously with the cranberry orange glaze every 10 minutes. This will create a glossy, caramelized crust.
- Rest and Serve Remove from the oven and let it rest for 15–20 minutes before slicing. Garnish with fresh orange slices and rosemary sprigs for that festive finish.