Description
Cranberry Orange Glazed Turkey Breast with a juicy turkey, tangy cranberry, and zesty orange glaze. Perfect for a festive, flavorful meal.
Ingredients
Scale
- 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)
- 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)
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. 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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1/6 of turkey breast (approximately 6-8 oz)
- Calories: 380
- Sugar: 18g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 110mg