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Perfect Cranberry Orange Glazed Turkey Breast

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A bright and tangy cranberry orange glazed turkey breast that’s quick, easy, and perfect for holidays or any special occasion. The glaze caramelizes into a sticky, golden crust while the meat stays juicy and tender.

Ingredients

Scale
  • 1 (3-4 pound) boneless, skin-on turkey breast (or bone-in, adjust cooking time accordingly)
  • 2 tablespoons olive oil or melted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 1 teaspoon dried rosemary (or 2 teaspoons fresh)
  • 1 cup fresh or frozen cranberries (if using frozen, no need to thaw)
  • 1/2 cup freshly squeezed orange juice (about 2 oranges)
  • 1 tablespoon fresh orange zest (from those same oranges)
  • 1/4 cup honey or maple syrup
  • 2 tablespoons brown sugar (optional, for deeper caramelization)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced

Instructions

  1. Take your turkey breast out of the refrigerator about 30 minutes before you start cooking. Pat it completely dry with paper towels.
  2. In a small bowl, mix together the salt, pepper, dried thyme, and dried rosemary. Rub this mixture all over the turkey breast, getting under the skin if you can. Drizzle with olive oil and rub that in too. Set aside while you make the glaze.
  3. In a small saucepan, combine the cranberries, orange juice, orange zest, honey, brown sugar (if using), balsamic vinegar, Dijon mustard, and minced garlic. Bring to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 10 minutes until the cranberries burst and the mixture thickens slightly. Remove from heat and let it cool slightly.
  4. Preheat your oven to 375°F (190°C). Place your turkey breast in the roasting pan or baking dish, preferably on a rack.
  5. Place the turkey in the preheated oven and roast for 30 minutes without any glaze.
  6. After 30 minutes, remove the turkey from the oven and brush a generous layer of the cranberry orange glaze all over the surface.
  7. Return to the oven and continue roasting, basting every 15 minutes with more glaze. Total cooking time will be about 20 minutes per pound, but start checking for doneness at the 45-minute mark. Cook until internal temperature reaches 165°F (74°C) in the thickest part of the breast.
  8. When the turkey reaches 165°F, remove it from the oven and tent it loosely with aluminum foil. Let it rest for at least 10 minutes before slicing.
  9. While the turkey rests, drizzle any remaining glaze over the top. Slice against the grain into 1/2-inch thick slices and serve.

Notes

Don’t skip the initial 30-minute roast without glaze to prevent burning. Use a meat thermometer for accuracy. Let the turkey rest for at least 10 minutes before slicing to retain moisture. The glaze can be made up to 3 days ahead. For a spicier version, add red pepper flakes or diced jalapeño. For a maple bourbon variation, swap honey for maple syrup and add 1 tablespoon bourbon.

Nutrition

Keywords: cranberry orange glazed turkey breast, holiday turkey, Thanksgiving turkey, Christmas turkey, easy turkey recipe, glazed turkey breast

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