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image of a top down mise en place shot on white marble kitchen counter fresh turkey breast fresh cranberries orange juice orange zest honey brown sugar olive oil butter thyme rosemary salt pepper in clear glass bowls with rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Cranberry Orange Glazed Turkey Breast

A festive and flavorful turkey breast with a sweet-tart cranberry orange glaze that's perfect for holiday gatherings or special weeknight dinners. This recipe delivers impressive results with minimal effort.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey Breast
  • 3-4 lbs Turkey breast bone-in or boneless, skin-on preferred
  • 2 tbsp Olive oil or butter for rubbing
  • 1 tsp Salt or to taste
  • 1/2 tsp Black pepper freshly ground
  • 1 tsp Dried thyme or fresh sprigs
  • 1/2 tsp Dried rosemary or fresh sprigs
For the Cranberry Orange Glaze
  • 1 cup Fresh cranberries or frozen, unthawed
  • 1/2 cup Orange juice freshly squeezed preferred
  • 1 tbsp Orange zest from one orange
  • 1/4 cup Honey or maple syrup for vegan option
  • 2 tbsp Brown sugar packed
  • 1/4 cup Water or chicken broth

Equipment

  • Roasting Pan or Dutch Oven
  • small saucepan,
  • Instant-read thermometer
  • cutting board,
  • Mixing bowl
  • Basting brush

Method
 

Prepare the Turkey
  1. Preheat oven to 350°F (175°C). Remove turkey breast from packaging and pat thoroughly dry with paper towels. A dry surface is essential for crispy skin.
  2. Rub the turkey all over with olive oil or softened butter. Season generously with salt, pepper, thyme, and rosemary, making sure to coat all sides evenly.
Make the Glaze
  1. While the oven preheats, combine all glaze ingredients (cranberries, orange juice, orange zest, honey, brown sugar, and water/broth) in a small saucepan.
  2. Bring the mixture to a simmer over medium heat, stirring frequently. Cook for 8-10 minutes until cranberries burst and sauce thickens slightly. Remove from heat and set aside.
Roast the Turkey
  1. Place seasoned turkey breast in a shallow roasting pan or Dutch oven. Roast uncovered for 45-60 minutes, or until internal temperature reaches about 130°F (54°C).
  2. Remove turkey from oven and brush with about half of the prepared cranberry orange glaze, coating the entire surface evenly.
  3. Return glazed turkey to oven. Continue roasting, basting every 15 minutes with remaining glaze. Scrape up any glaze from the pan bottom to incorporate all flavors.
  4. Cook until internal temperature reaches 165°F (74°C) in the thickest part of the breast. Total roasting time is usually 1.5 to 2 hours for a 3-4 lb breast.
Rest and Serve
  1. Remove turkey from oven and transfer to a cutting board. Tent loosely with foil and let rest for 15 minutes to allow juices to redistribute.
  2. Slice against the grain and arrange on a platter. Spoon any pan juices and remaining glaze over the meat. Garnish with fresh orange zest if desired.

Nutrition

Calories: 320kcalCarbohydrates: 22gProtein: 42gFat: 8g

Notes

For a smoother glaze, strain through a fine-mesh sieve after cooking. The glaze can be made 3 days ahead and refrigerated. For air fryer method: Cook at 325°F for 30-40 minutes, apply glaze, then cook 10-15 minutes more until 165°F. Store leftovers in airtight container for up to 4 days. Reheat in oven at 300°F with a splash of broth to maintain moisture.
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