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Easy Juicy Cranberry Orange Glazed Turkey Breast

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This juicy cranberry orange glazed turkey breast is a simple yet impressive dish perfect for any occasion. With a sticky, tangy-sweet glaze and tender meat, it’s a crowd-pleaser that comes together in under two hours.

Ingredients

Scale
  • 1 (3-4 lb) boneless or bone-in turkey breast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 cup whole berry cranberry sauce
  • ½ cup fresh orange juice
  • 2 tablespoons orange zest
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh rosemary, chopped
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves (optional)
  • 1 small onion, quartered (optional)
  • 2 cloves garlic, smashed (optional)
  • 3 sprigs fresh thyme (optional)
  • 1 orange, halved (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Take your turkey breast out of the fridge and let it sit at room temperature for about 30 minutes. Pat the turkey completely dry with paper towels.
  2. Rub the olive oil all over the turkey breast. Mix the salt, pepper, garlic powder, and dried thyme together in a small bowl. Sprinkle this mixture all over the turkey, including underneath the skin if possible.
  3. In a small saucepan over medium heat, combine the cranberry sauce, orange juice, orange zest, honey, Dijon mustard, chopped rosemary, cinnamon, and cloves if using. Stir until the cranberry sauce breaks down and the mixture becomes smooth. Let it simmer for about 5 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.
  4. If using aromatics, scatter the quartered onion, smashed garlic cloves, and fresh thyme sprigs in the bottom of your roasting pan. Place a wire rack on top. If you don’t have a rack, place the turkey directly on the aromatics.
  5. Place the turkey breast on the rack (or on the aromatics) breast-side up. Roast uncovered for 30 minutes.
  6. After 30 minutes, pull the pan out. Brush a generous layer of the cranberry orange glaze all over the turkey. Return to the oven.
  7. Every 20 minutes after that, brush another layer of glaze onto the turkey. You’ll do this about 3-4 more times depending on the size of your breast. If the glaze gets too thick, thin it with a splash of orange juice or water.
  8. About 20 minutes before you think it’s done (usually around the 1 hour 15 minute mark for a 3-pound breast), start checking the internal temperature. Insert your meat thermometer into the thickest part of the breast, avoiding the bone if using bone-in. You’re looking for 160°F (71°C).
  9. Once the turkey hits 160°F, remove it from the oven. Loosely tent it with aluminum foil. Let it rest for 15-20 minutes.
  10. After resting, transfer the turkey to a cutting board. Slice against the grain into ½-inch thick pieces. Drizzle any remaining pan juices over the top.

Notes

Let the turkey rest for at least 15 minutes before carving to keep it juicy. If the skin browns too quickly, tent with foil. Double the glaze for extra to serve on the side.

Nutrition

Keywords: turkey breast, cranberry orange glaze, roasted turkey, holiday turkey, easy turkey recipe

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