Cranberry-Orange Glazed Turkey Breast

Name: Cranberry-Orange Glazed Turkey Breast
Prep time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: dinner
Ingredients: 1.5–2 lb boneless turkey breast 🦃; 1 cup fresh cranberries or cranberry sauce 🍒; 1/2 cup orange juice 🍊; 2 tbsp orange zest 🍊; 1/4 cup honey 🍯; 2 tbsp Dijon mustard 🥄; 1 tbsp soy sauce 🍶; Salt 🧂; Black pepper 🌶️; Fresh thyme sprigs 🌿; 1 tbsp extra-virgin olive oil 🫒

21 December 2025

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21 December 2025

3.8 (41)

total time

servings

60 kcal

calories

Introduction

Tonight we present a bright centerpiece Cranberry-Orange Glazed Turkey Breast that combines tart cranberry with sunny orange to create a glaze that caramelizes beautifully in the oven. This cut cooks faster than a whole bird, yet delivers the same festive feel and satisfying slices. The glaze brings balance to lean turkey meat with a touch of sweetness and the aroma of citrus herb notes. The technique emphasizes even seasoning, dry surface for browning, and a glaze that clings to the surface while remaining glossy and not overly sweet. If you are feeding a small crowd or meal prepping for the week, this recipe scales easily from a 2 lb breast to a 4 lb roast. You will find tips for selecting ingredients based on the season and pantry, along with substitutions for cranberry sauces, citrus options, and herbs. We cover safety guidelines to ensure the meat stays moist and reaches a safe internal temperature without overcooking. Finally, the approach invites practical make ahead steps such as preparing the glaze in advance and letting the turkey rest after roasting, so you can maximize flavor without sacrificing time. By the end you will have a glossy glaze and crisp edges that make a confident impression on any holiday table or weeknight dinner.

Gathering Ingredients

A well balanced cranberry orange glaze begins with quality ingredients and thoughtful proportions. For a 2 to 4 pound boneless skin on turkey breast you will want about 1 cup fresh cranberries or 1 cup cranberry sauce, 1 orange for zest and juice, and a small amount of citrus zest to lift the glaze without overpowering the meat. Add honey or light brown sugar to introduce a gentle sweetness, and finish with a knob of butter or a splash of olive oil to ensure a velvety mouthfeel. Aromatics such as garlic, fresh thyme, and a pinch of rosemary introduce savory depth that complements the fruitiness. Salt and pepper are essential for honest seasoning, and a splash of chicken or vegetable stock can help if the glaze thickens too quickly. Optional ingredients include a splash of white wine for brightness and a pinch of chili flake for a subtle kick. When shopping, choose cranberries that are firm and brightly colored, and avoid berries that are soft or moldy. If fresh fruit is hard to come by, cranberry sauce works well, though you may need to adjust sweetness. This section also notes practical substitutions such as using orange juice plus zest if fresh juice is unavailable, or swapping butter for olive oil for a lighter finish. A thoughtful prep here saves time later and ensures the glaze clings beautifully to the roast.

Choosing the Right Turkey Breast

Choosing the right turkey breast sets the foundation for moist meat and even glaze application. Look for a boneless skin on breast in the 2 to 4 pound range for easy carving and uniform cooking. Skin on helps retain moisture, while skinless can be more convenient for certain plate presentations. If you prefer very lean meat, skinless is fine but plan to baste more often to prevent dryness. When possible, choose a fresh breast over a previously frozen one, since fresh meat often yields a more supple texture after roasting. If you must use a frozen breast, thaw it thoroughly in the refrigerator, allowing roughly 24 hours per 5 pounds, and pat it dry before seasoning. The thickness of the breast matters for even cooking; a uniformly thick piece roasts more predictably than a very uneven cut. If you have time to brine or steam before roasting, you can gain extra moisture, though for many home cooks a well seasoned breast with a well controlled oven is sufficient. Whether you opt for a single large breast or two smaller portions, ensure there is space around the meat in the pan for air to circulate. This promotes even browning and a better glaze finish. In season markets you may encounter exceptions such as bone in pieces or thin slices; adapt the cooking plan accordingly while maintaining safe cooking temperatures.

Creating the Cranberry Orange Glaze

The glaze is the heart of this recipe and can be prepared while the turkey rests or during the initial oven preheat. Start with a handful of fresh cranberries or cranberry sauce, depending on what you have on hand. In a small saucepan combine cranberries, orange juice, orange zest, honey or brown sugar, and a pinch of salt. Bring the mixture to a gentle simmer and cook until the cranberries burst and the mixture thickens to a glossy, syrupy consistency. If using fresh cranberries, you will want to smash some of the berries with a spoon to release their pectin and achieve a smoother glaze. For a candy like finish, reduce the glaze until it coats the back of a spoon. You can smooth the glaze with a quick whisk or keep it rustic with small cranberry pieces for texture. Add a small amount of butter to enrich the glaze and give it a luxurious shine. Taste and adjust the balance between tart and sweet by adding more orange juice or a touch more honey. The glaze should be thick enough to cling to the meat when brushed but not so thick that it clumps. For a gluten free option, ensure no ingredients like barley or malt are used in the sugar or thickeners. When applying the glaze, reserve a portion to brush on during the final minutes of roasting so the surface caramelizes with a rich lacquer.

Cooking Process: Roasting and Basting

Roasting a cranberry orange glazed turkey breast requires heat management and timely basting to build a glossy finish while preserving moisture. Preheat the oven to 375 to 400 degrees Fahrenheit depending on the size of the breast and the strength of your oven. Lightly oil a rack set inside a shallow roasting pan and place the turkey breast on the rack so air can circulate beneath and around every edge. Pat the surface dry to encourage browning and rub with a small amount of olive oil, salt, and pepper. Start roasting at a higher initial heat for about 15 minutes to promote browning, then lower the temperature to 325 to 350 degrees to finish cooking. Brush the glaze generously across the top of the turkey every 15 to 20 minutes, turning or repositioning the meat as needed to ensure even coverage. Use a meat thermometer to monitor the thickest part of the breast and remove from the oven when the internal temperature reaches about 160 degrees. The meat will continue to rise in temperature as it rests, reaching the safe final target around 165 degrees. After removing from the oven, tent loosely with foil and allow the meat to rest for 10 to 15 minutes before slicing. This rest period lets the juices redistribute and ensures that the glaze sets beautifully on each cut. If you want a deeper glaze, return the breast briefly to a hot oven for a minute or two after brushing, watching closely to avoid burning. This step yields the classic glossy finish and a slice that holds together without tearing the meat.

Brining and Flavor Enhancers

While a simple roasted turkey breast can be incredibly flavorful, a light brine or a quick dry brine can improve moisture retention, especially in lean cuts. If you choose to brine, keep the solution simple: water, salt, and optional sugar for balance, with a brief soak that does not overwhelm the meat. A light wet brine for 30 to 60 minutes can help the turkey stay juicy during roasting, particularly in drier climates or with larger breasts. If you prefer not to brine, you can still achieve moisture by selecting a high quality breast, patting it dry, and allowing proper rest after cooking. Flavor enhancers include a peppery herb rub with thyme, rosemary, garlic powder, and onion powder, a drizzle of olive oil to aid browning, and a final brush of glaze to emphasize the sweet tart notes without overpowering the meat. Remember that salt penetrates quickly during brining, so start with a modest amount and adjust in future batches based on how the meat tastes after resting. Keep a careful eye on cooking time because heavier seasoned surfaces can brown more quickly and might require a shorter roasting period. The goal is a well seasoned but balanced profile that lets the cranberry and orange flavors shine through while enhancing the natural savor of the turkey.

Internal Temperature and Resting

The safety and texture of roasted turkey come down to internal temperature and a proper rest. The recommended final internal temperature for turkey breast is 165 degrees Fahrenheit in the thickest part. Use a reliable instant read thermometer inserted into the center of the meat, avoiding contact with bone if present. Because the breast is lean, avoid overcooking which can lead to dry slices and a chalky mouthfeel. Aim for an internal reading of 160 to 162 degrees and allow carryover heat to bring it up to the safe 165 as the meat rests. Resting for 10 to 15 minutes is essential; this allows the juices to redistribute and makes carving easier. If you see glaze pooling in the pan, you can spoon some liquid over the top during resting to keep the surface moist and ready for plating. Slice the breast against the grain into even pieces, and arrange the slices in a fan or neat rows on a serving platter. The cranberry orange glaze will glaze the edges of the slices, giving a striking color contrast and a glossy finish that catches the eye on the table. A well rested roast will yield slices that are tender and juicy rather than stringy or dry, making a more appealing dish for guests and family.

Serving, Plating, and Leftovers

Presentation matters as much as flavor when you serve cranberry orange glazed turkey breast. Slice the meat against the grain and lay it on a warmed platter to maintain heat. Drizzle a little extra glaze over the top to highlight the glossy finish, and scatter a few intact cranberries or segments of orange for color. Pair the turkey with simple sides such as roasted vegetables, wild rice, or a light salad to balance the sweetness of the glaze. A dollop of cranberry sauce on the side echoes the glaze and adds a pop of deep red color. If you have leftovers, slice the meat and store it in an airtight container with a light layer of glaze to preserve moisture. Leftovers can be used for turkey sandwiches with a tangy cranberry mayo, stirred into barley soup, or folded into a salad with tart apples and nuts. Reheat gently in a covered pan with a splash of broth or water to maintain moisture, avoiding a dry texture. A glaze that has cooled can be whisked and warmed briefly to refresh the finish before serving again, ensuring that every bite remains bright and flavorful. This approach makes cranberry orange glazed turkey breast a versatile dish that shines on a holiday table and also shines as a weeknight star.

Variations and Make Ahead Tips

This recipe invites a few simple variations to suit taste and pantry restrictions. If you prefer a punchier tartness, increase the cranberry content or add a splash of pomegranate juice to the glaze. For a citrusy note with more brightness, swap half of the orange juice for blood orange juice or lime juice, and sprinkle zest from an additional citrus fruit. If you like a spiced depth, include a pinch of cinnamon or clove in the glaze or the dry rub. For a lighter version, use a bit less sugar or substitute honey with a low glycemic syrup. Make ahead options include preparing the glaze a day in advance and keeping it chilled until near serving time. The turkey can be seasoned the night before and refrigerated, then brought to room temperature before roasting to promote even cooking. Leftover glaze can be stored separately and warmed to serve as a sauce for later meals. If you want to adapt this dish for a feast, scale up the ingredients and roast a larger breast or two smaller ones at once, ensuring the pan has enough space for air to circulate. With a few simple tweaks, this cranberry orange glaze enhances any fall or winter table and remains a reliable crowd pleaser for years to come.