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Best-Ever Cranberry Orange Glazed Turkey Breast Recipe
This cranberry orange glazed turkey breast brings together tender, juicy turkey and a bright, tangy-sweet glaze that feels made for the holiday table. It is festive enough for Thanksgiving or Christmas, yet simple enough for a smaller gathering or an elegant Sunday dinner.
Why Make This Recipe
- Bright holiday flavor: Cranberries add a delicious tartness, while fresh orange gives the glaze a fragrant citrus note.
- Perfect for smaller gatherings: A turkey breast offers the classic flavor of roast turkey without cooking a whole bird.
- Beautiful presentation: The glossy cranberry-orange glaze creates an inviting centerpiece with rich color and shine.
- Easy to customize: You can adjust the sweetness, herbs, and citrus to match your menu.
Ingredients
Use the following ingredients to create the turkey and its cranberry-orange glaze:
- Turkey breast, bone-in or boneless
- Fresh or frozen cranberries
- Fresh orange juice and orange zest
- Brown sugar, maple syrup, or honey
- Garlic
- Fresh rosemary, thyme, or sage
- Olive oil or melted butter
- Chicken or turkey stock
- Salt and freshly ground black pepper
Optional additions include a small amount of Dijon mustard for savory depth, cinnamon for warm holiday flavor, or a splash of apple cider for extra sweetness.
How to Make It
Prepare the turkey. Remove the turkey breast from its packaging and pat it thoroughly dry with paper towels. Let it sit at room temperature briefly while you prepare the glaze. This helps it cook more evenly.
Season generously. Rub the turkey with olive oil or melted butter, then season all over with salt, pepper, minced garlic, and your choice of fresh herbs.
Make the cranberry-orange glaze. Add the cranberries, orange juice, orange zest, brown sugar, maple syrup, or honey to a saucepan. Simmer over medium heat until the cranberries soften and begin to burst. Stir in a little stock if the mixture becomes too thick. For a smoother glaze, mash the cranberries or briefly blend the mixture.
Prepare the roasting pan. Place the turkey breast on a rack in a roasting pan or in a baking dish. Pour a small amount of stock into the bottom of the pan to help maintain moisture while the turkey cooks.
Begin roasting. Roast the turkey in a preheated oven until it is mostly cooked through. The exact cooking time will depend on the size and type of turkey breast, so use an instant-read thermometer rather than relying only on the clock.
Add the glaze. Brush the turkey generously with the cranberry-orange glaze during the final portion of cooking. Apply another layer before removing it from the oven for a deeper color and more pronounced flavor.
Check for doneness. The thickest part of the turkey should reach an internal temperature of 165°F (74°C). Avoid touching the bone with the thermometer, as it can give an inaccurate reading.
Rest before slicing. Transfer the cooked turkey to a cutting board and loosely cover it with foil. Let it rest for about 15 minutes so the juices can redistribute.
Serve with extra glaze. Slice the turkey against the grain and spoon the remaining warm glaze over the top or serve it on the side.
How to Serve It
Serve the turkey with classic holiday sides such as creamy mashed potatoes, roasted sweet potatoes, green beans, stuffing, or Brussels sprouts. The sweet-tart glaze also pairs beautifully with wild rice, roasted carrots, and a crisp winter salad.
For a festive finish, garnish the platter with fresh cranberries, orange slices, and sprigs of rosemary or thyme. A spoonful of extra cranberry glaze adds color and flavor to every slice.
How to Store It
Allow leftover turkey to cool slightly, then place it in an airtight container and refrigerate it within two hours. Store the turkey and glaze separately when possible. Properly refrigerated leftovers are best enjoyed within three to four days.
To freeze, wrap sliced turkey tightly in plastic wrap or foil and place it in a freezer-safe container or bag. Freeze the glaze separately if you can. Use frozen leftovers within two to three months for the best quality.
Reheat slices gently in a covered baking dish with a splash of stock or gravy. Warm them in a low oven until heated through, or use short microwave intervals to help prevent the turkey from drying out.
Helpful Tips
- Use a thermometer: Turkey breast is lean and can dry out if overcooked. Remove it from the oven when the thickest section reaches 165°F (74°C).
- Glaze near the end: Sugars in the cranberry-orange glaze can darken quickly, so apply most of it during the final stage of roasting.
- Let the turkey rest: Resting allows the juices to settle and makes the meat easier to slice neatly.
- Pat the turkey dry: Dry skin helps the oil or butter adhere and encourages better browning.
- Taste the glaze: Cranberries vary in tartness, so adjust the sweetness with more maple syrup, honey, or brown sugar as needed.
Optional Variations
- Add warm spices: Simmer the glaze with a cinnamon stick, a pinch of ground cloves, or a little allspice.
- Make it savory: Stir Dijon mustard, balsamic vinegar, or a splash of dry white wine into the cranberry sauce.
- Use another citrus: Replace part of the orange juice with lemon or grapefruit juice for a sharper, more complex flavor.
- Add a little heat: Include a pinch of red pepper flakes or a finely chopped jalapeño for a sweet-and-spicy glaze.
Frequently Asked Questions
Can I use frozen cranberries for the glaze?
Yes. Frozen cranberries work well and do not need to be thawed first. Add them directly to the saucepan and simmer until they soften and burst.
Can I make the glaze ahead of time?
Yes. Prepare the glaze up to several days in advance and store it in the refrigerator. Warm it gently before brushing it over the turkey.
How do I keep turkey breast from drying out?
Avoid overcooking, use a thermometer, baste or glaze during the final cooking stage, and allow the turkey to rest before slicing. Adding stock to the roasting pan can also help maintain moisture.
Can I use a boneless turkey breast?
Absolutely. Boneless turkey breast cooks more quickly and is easy to slice, but cooking time will vary according to its weight. Always check the internal temperature for doneness.
What should I do with leftover cranberry glaze?
Serve it with leftover turkey sandwiches, roasted pork, baked Brie, oatmeal, pancakes, or a cheese board. It also makes a flavorful spread for holiday leftovers.
Cranberry Orange Glazed Turkey Breast
This cranberry orange glazed turkey breast features tender turkey with a tangy-sweet glaze, perfect for holiday gatherings or elegant dinners.
Ingredients
Turkey and Seasonings
- 1 piece Turkey breast, bone-in or boneless Adjust size based on servings.
- 2 tablespoons Olive oil or melted butter For rubbing the turkey.
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 cloves Garlic, minced
- 1 tablespoon Fresh rosemary, thyme, or sage Use your choice of herb.
Cranberry-Orange Glaze
- 2 cups Fresh or frozen cranberries Do not thaw if using frozen.
- 0.5 cup Fresh orange juice From approximately 2 oranges.
- 1 tablespoon Orange zest Zest from the oranges used for juice.
- 0.5 cup Brown sugar, maple syrup, or honey Adjust sweetness to taste.
- 0.5 cup Chicken or turkey stock For adding to the roasting pan.
Optional Ingredients
- 1 tablespoon Dijon mustard For savory depth.
- 1 pinch Cinnamon For warm holiday flavor.
- 1 splash Apple cider For extra sweetness.
Instructions
Preparation
- Remove the turkey breast from its packaging and pat it thoroughly dry with paper towels.
- Let it sit at room temperature briefly while you prepare the glaze.
- Rub the turkey with olive oil or melted butter and season with salt, pepper, minced garlic, and fresh herbs.
Making the Glaze
- In a saucepan, combine cranberries, orange juice, orange zest, and brown sugar, maple syrup, or honey.
- Simmer over medium heat until the cranberries soften and begin to burst.
- Stir in a little stock if the mixture becomes too thick.
- For a smoother glaze, mash the cranberries or briefly blend the mixture.
Roasting
- Preheat the oven and prepare a roasting pan by placing the turkey breast on a rack.
- Pour a small amount of stock into the bottom of the pan.
- Roast the turkey until mostly cooked through, checking with an instant-read thermometer.
- During the final portion of cooking, brush the turkey with the glaze.
- Apply another layer before removing from the oven.
Finishing Touches
- Check for doneness, ensuring the thickest part of the turkey reaches 165°F (74°C).
- Rest the turkey for about 15 minutes before slicing.
- Serve with remaining glaze, either spooned over the turkey or on the side.
Notes
Store leftover turkey in an airtight container in the refrigerator for three to four days, or freeze for two to three months.
