Cranberry Orange Glazed Turkey Breast

Imagine the tantalizing aroma of a perfectly roasted Cranberry Orange Glazed Turkey Breast wafting through your home, its skin glistening with a sweet-tart glaze that promises incredible flavor in every bite. This festive centerpiece combines the bright citrus notes of orange with the signature tartness of cranberries, creating a holiday-worthy dish that doesn’t require roasting an entire turkey. The Cranberry Orange Glazed Turkey Breast is perfect for smaller gatherings or anytime you crave those nostalgic holiday flavors without the fuss. You’ll learn how to achieve that perfect balance of flavors while ensuring your turkey breast remains wonderfully moist and tender.

Why You’ll Love This Recipe

The Cranberry Orange Glazed Turkey Breast brings together the best of holiday flavors in a manageable, impressive dish that’s surprisingly simple to prepare. Unlike cooking a whole turkey, this recipe eliminates the stress of uneven cooking, giving you a perfectly juicy result every time. The contrast between the crispy, caramelized exterior and the tender, succulent meat creates a textural symphony that elevates this dish above ordinary turkey preparations.

The vibrant cranberry-orange glaze delivers a beautiful balance of sweetness and acidity that cuts through the richness of the turkey, keeping each bite fresh and exciting. You’ll appreciate how the citrus notes brighten the entire dish while the cranberries add that distinctive holiday character we all crave during festive seasons.

This recipe is incredibly versatile, working just as beautifully for an intimate dinner for two as it does for a small family gathering. Best of all, it requires less preparation time than a whole turkey while still delivering that wow factor when brought to the table.

Ingredients

For the Turkey:

• 1 bone-in turkey breast (4-5 pounds/1.8-2.3 kg)
• 2 tablespoons (30 ml) olive oil
• 1 tablespoon (15 g) kosher salt
• 1 teaspoon (5 g) freshly ground black pepper
• 1 tablespoon (9 g) fresh orange zest (from approximately 1 large orange)
• 2 teaspoons (6 g) dried thyme
• 2 cloves garlic, minced (about 2 teaspoons)

For the Cranberry Orange Glaze:

• 2 cups (200 g) fresh or frozen cranberries
• ¾ cup (150 g) granulated sugar
• ½ cup (120 ml) fresh orange juice
• 2 tablespoons (30 ml) orange liqueur (optional)
• 1 tablespoon (15 ml) apple cider vinegar
• 1 cinnamon stick
• 2 strips of orange peel (about 2 inches each)

The star of this Cranberry Orange Glazed Turkey Breast is, of course, the turkey itself. Choose a high-quality bone-in breast for the best flavor and moisture retention. Fresh cranberries provide the best texture and flavor for the glaze, but frozen work wonderfully too. The orange components – juice, zest, and peel – infuse the dish with bright citrus notes that perfectly complement the tart cranberries.

Pro Tips

Pat Dry for Crispy Skin
The secret to achieving that coveted crispy, golden-brown skin on your Cranberry Orange Glazed Turkey Breast is starting with thoroughly dried skin. After unwrapping your turkey breast, pat it completely dry with paper towels. This removes excess moisture that would otherwise steam the skin rather than allowing it to crisp. For even better results, let the seasoned turkey breast sit uncovered in the refrigerator for 2-4 hours before roasting to further dry the skin.

Temperature Control is Crucial
Use a meat thermometer for perfect doneness every time. Insert it into the thickest part of the breast, avoiding bone, and cook until it registers 165°F (74°C). Remember that the turkey will continue cooking slightly after being removed from the oven, so you can pull it out at 160°F (71°C) and let carryover cooking finish the job while it rests. This prevents the dreaded dry turkey problem that plagues many holiday meals.

Glaze Timing Matters
Apply the cranberry orange glaze in layers during the last 20-30 minutes of cooking, not from the beginning. If applied too early, the sugars in the glaze will burn before the turkey is fully cooked. For the most beautiful presentation and caramelized finish, apply 2-3 thin layers of glaze, allowing each to set for about 5-7 minutes in the oven before applying the next. Reserve some glaze for serving alongside the carved turkey for maximum flavor impact.

Instructions

Step 1: Prepare the Turkey Breast
Preheat your oven to 325°F (165°C). Take your turkey breast out of the refrigerator about 30 minutes before cooking to allow it to come to room temperature. This ensures even cooking throughout the meat. Thoroughly pat the turkey breast dry with paper towels – this is your first step toward achieving that beautiful crispy skin! In a small bowl, combine the salt, pepper, orange zest, dried thyme, and minced garlic. Drizzle the olive oil all over the turkey breast, then massage the seasoning mixture into the skin, getting some under the skin where possible for maximum flavor penetration.

Step 2: Roast the Turkey
Place the seasoned turkey breast on a rack in a roasting pan, skin side up. Pour 1 cup of water or chicken broth into the bottom of the pan to prevent drippings from burning and to create moisture in the oven. Insert a meat thermometer into the thickest part of the breast, being careful to avoid touching bone. Roast the turkey breast for about 20 minutes per pound, or until the internal temperature reaches 160°F (71°C). While the turkey roasts, baste it occasionally with the pan juices to keep the meat moist and encourage browning.

Step 3: Prepare the Cranberry Orange Glaze
While your Cranberry Orange Glazed Turkey Breast is roasting, combine cranberries, sugar, orange juice, orange liqueur (if using), and apple cider vinegar in a medium saucepan. Add the cinnamon stick and orange peel strips. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for about 10-12 minutes, stirring occasionally, until the cranberries burst and the mixture begins to thicken. Remove from heat and strain through a fine-mesh sieve, pressing firmly to extract all the flavorful liquid. Discard the solids and return the strained glaze to the saucepan. Simmer for another 5 minutes until it reaches a syrupy consistency that will beautifully coat the back of a spoon.

Step 4: Glaze and Finish
When the turkey reaches about 145°F (63°C) internal temperature (approximately 30 minutes before it’s done), begin applying the glaze. Using a pastry brush, generously coat the turkey breast with the cranberry orange mixture. Return to the oven for 7-8 minutes to allow the glaze to set. Repeat this glazing process 2-3 more times until you’ve achieved a glossy, caramelized exterior and the turkey reaches the target temperature of 160°F (71°C). Remove the turkey from the oven and tent loosely with foil, allowing it to rest for 15-20 minutes before carving. During this rest, the temperature will rise to the food-safe 165°F (74°C) and the juices will redistribute throughout the meat.

Variations

Herb-Enhanced Version
Transform your Cranberry Orange Glazed Turkey Breast by incorporating a fresh herb blend into the seasoning mix. Create a paste with 3 tablespoons of softened butter, 2 tablespoons each of finely chopped rosemary and sage, plus 1 tablespoon of thyme leaves. Gently separate the skin from the meat without detaching it completely, then spread this herb butter mixture directly onto the meat under the skin. This infuses the turkey with aromatic herb flavors while the butter adds richness and helps keep the meat exceptionally moist during roasting.

Spiced Holiday Version
For a warming holiday twist, add mulling spices to your cranberry orange glaze. Include ¼ teaspoon each of ground cloves, allspice, and nutmeg along with a star anise pod when simmering your glaze. These aromatic spices evoke the essence of holiday baking and complement both the tartness of cranberries and the brightness of orange. This variation creates a more complex flavor profile that pairs wonderfully with traditional holiday side dishes like sweet potatoes and stuffing.

Storage and Serving

Store leftover Cranberry Orange Glazed Turkey Breast in an airtight container in the refrigerator for up to 4 days. For best quality, slice only what you plan to serve immediately and keep the remainder intact to maintain moisture. If freezing, wrap tightly in plastic wrap followed by aluminum foil or place in freezer bags with the air pressed out. Frozen turkey breast will maintain quality for up to 3 months. When reheating, add a splash of chicken broth and cover with foil to prevent drying.

For an elegant presentation, serve your Cranberry Orange Glazed Turkey Breast on a large platter surrounded by fresh cranberries, orange slices, and herb sprigs. Accompany it with reserved warm glaze in a gravy boat for drizzling. This turkey pairs beautifully with roasted root vegetables, particularly parsnips and carrots that complement the sweet-tart flavors of the glaze.

For a complete holiday meal, serve alongside classic sides like mashed potatoes, green bean casserole, and a bright arugula salad with orange segments to echo the citrus notes in your gloriously glazed turkey.

FAQs

Can I use boneless turkey breast instead?
Yes, you can use boneless turkey breast for this cranberry orange turkey recipe. Adjust the cooking time as boneless breasts cook faster—approximately 15-18 minutes per pound. The internal temperature requirement remains 165°F (74°C), but the presentation will differ slightly without the bone structure.

How do I prevent the turkey from drying out?
To ensure a moist orange cranberry turkey breast, don’t overcook it. Use a meat thermometer, baste occasionally during roasting, and let it rest after cooking. Consider brining the turkey breast for 4-6 hours before cooking for extra moisture insurance.

Can I make the glaze ahead of time?
Absolutely! The cranberry orange glaze can be prepared up to 3 days in advance and refrigerated in an airtight container. Gently warm it before applying to the turkey breast during roasting.

What if my glaze is too thin?
If your glaze is too thin, continue simmering it until it reduces to your desired consistency. For a quick fix, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir this slurry into the simmering glaze until thickened.

Can I use dried cranberries instead of fresh?
While fresh or frozen cranberries are preferred for the proper consistency and tart flavor in the glaze, you can substitute 1 cup of dried cranberries reconstituted in hot water or orange juice for 30 minutes if necessary. The flavor profile will be sweeter, so adjust with additional vinegar or lemon juice for balance.

Conclusion

This Cranberry Orange Glazed Turkey Breast is comfort food at its finest — a perfect harmony of tart cranberries and bright citrus notes embracing tender, juicy turkey meat beneath a caramelized, crispy skin. It’s the kind of dish that brings holiday warmth to any table while being manageable enough for a special weekend dinner. The way the sweet-tart glaze creates a beautiful lacquered finish makes this recipe both a feast for the eyes and the palate. Whether you’re hosting an intimate gathering or simply craving those festive flavors without the fuss of a whole turkey, this recipe delivers restaurant-quality results with home-cooked love in every slice.

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