Cranberry Orange Glazed Turkey Breast is your secret weapon for a stress-free, flavor-packed holiday dinner that’ll make everyone think you hired a private chef. Sweet-tart cranberries meet zesty orange in a glossy glaze that turns ordinary turkey into something unforgettable. If you’ve ever wrestled with a whole turkey and vowed “never again,” this is your redemption recipe.
It’s smaller, quicker, and dare I say—juicier. Plus, it looks stunning enough to steal the spotlight at your table. Whether you’re cooking for Thanksgiving, Christmas, or just a cozy Sunday dinner, this recipe will make you fall in love with the magic of cranberry and orange all over again.
Table of Contents
What is Cranberry Orange Glazed Turkey Breast?
Think of Cranberry Orange Glazed Turkey Breast as the perfect balance between savory and sweet, comfort and class. Instead of dealing with the stress of roasting an entire bird, this recipe gives you all the festive flavor without the fuss. The tang of cranberries pairs beautifully with the brightness of orange juice and zest, while honey brings just enough natural sweetness to make it shine. As it roasts, the glaze caramelizes into a sticky, golden coating that makes every bite irresistibly tender. It’s ideal for smaller gatherings, or for anyone who secretly enjoys turkey leftovers more than the main meal (you know who you are).
Reasons to Try Cranberry Orange Glazed Turkey Breast
First off, it’s incredibly simple. No basting marathon, no complicated brine—just pure flavor and ease. Second, it’s versatile. Whether you serve it with classic sides like mashed potatoes or get creative with something like Campbell’s Green Bean Casserole, this dish fits right in. Third, the aroma. Your kitchen will smell like a five-star restaurant met a holiday bakery.
It’s also a fantastic way to break up the usual Thanksgiving routine; that citrusy glaze brings a bright, refreshing twist that cuts through all the rich, heavy sides. And let’s be honest—leftovers from this turkey make next-day sandwiches legendary.
Ingredients Needed to Make Cranberry Orange Glazed Turkey Breast
- 1 (3–4 lb) bone-in, skin-on turkey breast
- 2 cups fresh cranberries
- 1 cup orange juice
- ½ cup honey
- 2 tablespoons orange zest
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Instructions to Make Cranberry Orange Glazed Turkey Breast
Let’s walk through this Cranberry Orange Glazed Turkey Breast Step by Step so you can feel completely confident roasting a tender, flavor-packed turkey breast that looks as amazing as it tastes. Don’t worry—no fancy culinary training required. Just follow along, and you’ll be plating up a showstopper in no time.
Step 1: Create the Cranberry Orange Glaze
In this first Step by Step moment, we’re building the flavor foundation. Combine 2 cups of fresh cranberries, 1 cup of orange juice, ½ cup of honey, and 2 tablespoons of orange zest in a small saucepan. Bring the mixture to a gentle boil over medium heat. Once it starts bubbling, lower the heat and let it simmer for about 10–15 minutes. You’ll know it’s ready when the cranberries have burst open and the sauce thickens into a rich glaze that clings to the spoon.
For best results, let the glaze cool for a few minutes—it will naturally thicken as it rests. This sweet-tart glaze not only coats the turkey beautifully but can also double as a side sauce. If you’re into homemade spreads, you might also love this Maple Cranberry Butter for serving alongside—it’s a match made in cranberry heaven.
Pro Tip: Want a smoother texture? Run the glaze through a strainer before using. It’ll still have that gorgeous ruby-red shine but with a silkier finish.
Step 2: Prep the Turkey Breast Like a Pro
In this Step by Step stage, we’re focusing on flavor infusion. Start by preheating your oven to 375°F (190°C). While it heats, pat the turkey breast completely dry using paper towels. This might seem minor, but it’s the secret to that crisp, golden skin everyone fights over.
In a small bowl, mix 2 tablespoons of olive oil, 2 minced garlic cloves, 1 tablespoon of chopped rosemary, 1 tablespoon of thyme leaves, and a generous sprinkle of salt and pepper. Use your hands (yes, clean hands!) to gently loosen the turkey skin. Rub half the herb mixture underneath the skin, getting it right onto the meat for maximum flavor. Spread the rest on top and inside the cavity.
If you’re curious about other seasoning ideas or substitutions, check out my Butternut Squash Chili with Turkey for more inspiration on pairing herbs with poultry.
Pro Tip: Don’t skip loosening the skin—it acts like a flavor pocket, keeping the meat juicy while adding aromatic depth.
Step 3: Roast the Turkey to Juicy Perfection
Now we’re getting to the heart of this Cranberry Orange Glazed Turkey Breast Step by Step recipe—the roasting! Place your prepared turkey breast skin side up in a roasting pan. You can rest it on a small rack or directly in the pan. Pour a few tablespoons of water or broth into the bottom to keep things moist as it roasts.
Pop it into your preheated oven and roast for 20 minutes per pound, or until the thickest part of the breast reaches 165°F (74°C) on a meat thermometer. Resist the temptation to peek too often—every time you open the oven, heat escapes and can dry out the bird. Instead, trust the process and maybe use that time to whip up a cozy side like this Homemade Southern Green Bean Casserole.
Pro Tip: Cover loosely with foil if the skin starts browning too fast. The goal is golden, not burnt.
Step 4: Glaze Generously for That Signature Shine
Here’s where the magic happens. In the last 30 minutes of roasting, begin brushing the turkey breast with your cranberry orange glaze every 10 minutes. Each glaze layer caramelizes and deepens in flavor, creating that glossy, mouthwatering finish.
This Step by Step process transforms your turkey into a centerpiece worthy of any holiday table. Be generous—don’t be shy with the glaze! You can even reserve a bit to drizzle over the carved slices later.
If you’re hosting Thanksgiving, pair this with my Sweet Potato and Turkey Casserole for a full feast that hits all the cozy notes.
Pro Tip: Always use a clean brush each time you glaze to avoid cross-contamination with raw poultry juices.
Step 5: Rest, Carve, and Serve with Style
We’re almost done! Once the internal temperature hits 165°F, remove the turkey breast from the oven and tent it loosely with foil. Let it rest for 15–20 minutes. This Step by Step pause allows the juices to settle back into the meat, keeping every bite moist and flavorful.
When carving, slice against the grain for tenderness. Arrange the slices on a platter, drizzle with extra glaze, and scatter a few fresh cranberries and orange slices for presentation.
Serve your Cranberry Orange Glazed Turkey Breast with comforting sides like Campbell’s Green Bean Casserole or roasted vegetables for a truly festive spread. And if you’ve got leftovers, they’re perfect for next-day sandwiches or tossed into this hearty Thanksgiving Leftover Turkey Stew.
Pro Tip: Always carve on a stable cutting board and keep a paper towel under it to prevent slipping—it’s one of those small kitchen tricks that makes a big difference.
By following these Cranberry Orange Glazed Turkey Breast Step by Step instructions, you’ll end up with a dish that’s both foolproof and flavorful—crispy on the outside, tender inside, and bursting with that bright, tangy-sweet glaze that turns every dinner into a celebration.
What to Serve with Cranberry Orange Glazed Turkey Breast
This turkey pairs beautifully with comforting sides. Think creamy mashed potatoes, roasted sweet potatoes, or a cozy casserole like this Homemade Southern Green Bean Casserole. For a festive twist, serve it with my Maple Cranberry Butter or a light Curried Chicken Soup as a starter. The bright glaze also complements earthy dishes like wild rice pilaf or sautéed green beans. And if you’re saving room for dessert, you can’t go wrong with Brown Sugar Pumpkin Pie.
Key Tips for Making Cranberry Orange Glazed Turkey Breast
- Dry that turkey well. Moisture is the enemy of crisp skin. Pat it down thoroughly before seasoning.
- Use a meat thermometer. No guessing—165°F is your golden number for perfectly cooked turkey.
- Let it rest. Cutting into it too soon will cause all those delicious juices to escape. Give it time to relax!
- Make extra glaze. You’ll want to drizzle it over everything—from mashed potatoes to leftover sandwiches.
- Don’t skip the zest. Orange zest gives the glaze a burst of brightness that really makes it pop.
Storage and Reheating Tips for Cranberry Orange Glazed Turkey Breast
Leftovers keep beautifully. Store sliced turkey in an airtight container in the fridge for up to 4 days. For longer storage, wrap it tightly and freeze for up to 2 months. When reheating, add a spoonful of leftover glaze or broth to keep it juicy. If using the oven, warm covered at 300°F until heated through. For a quick fix, the microwave works too—just heat in short bursts so it doesn’t dry out. Leftovers make amazing sandwiches, or toss them into this Thanksgiving Leftover Turkey Stew for a comforting post-holiday meal.
FAQs
Can I use frozen cranberries? Absolutely. No need to thaw—just toss them in the saucepan and cook as directed.
What if I don’t have fresh herbs? Dried ones work fine! Use about a third of the amount.
Can I make this ahead? Yes! Roast the turkey a day ahead, refrigerate, and reheat with extra glaze before serving.
Does it work with boneless turkey breast? It sure does—just reduce the cooking time by about 20 minutes.
Final Thoughts
Cranberry Orange Glazed Turkey Breast isn’t just a recipe—it’s a way to bring warmth, color, and joy to your holiday table without the overwhelm. Whether you’re hosting a big family dinner or a quiet night in, this dish feels special but doesn’t require chef-level skills. And if you’re craving more comforting, wholesome ideas for the season, check out my Sweet Potato and Turkey Casserole or Crock Pot Candied Yams. As I always say, food is love—so serve this one up with plenty of it.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Cranberry Orange Glazed Turkey Breast – A Simple Holiday Showstopper
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
Cranberry Orange Glazed Turkey Breast is a flavorful and festive dish featuring a juicy turkey breast roasted to perfection and glazed with a sweet-tart cranberry orange sauce—perfect for holiday gatherings.
Ingredients
- 1 (3-4 lb) turkey breast, bone-in and skin-on
- 2 cups fresh cranberries
- 1 cup orange juice
- 1/2 cup honey
- 2 tablespoons orange zest
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a small saucepan, combine cranberries, orange juice, honey, and orange zest. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until cranberries burst and the mixture thickens. Let it cool.
3. Pat the turkey breast dry with paper towels. In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
4. Loosen the skin of the turkey breast and rub half the herb mixture under the skin. Spread the remaining mixture over the skin and inside the cavity.
5. Place the turkey breast in a roasting pan, skin side up.
6. Roast for 20 minutes per pound, or until the internal temperature reaches 165°F (74°C) at the thickest part.
7. In the last 30 minutes of roasting, brush the turkey breast with the cranberry orange glaze every 10 minutes.
8. Remove from the oven, let it rest for 15-20 minutes, then carve and serve.
Notes
You can prepare the glaze up to 3 days in advance and store it in the fridge.
For extra crispy skin, broil the turkey breast for 2-3 minutes at the end of roasting.
Great served with mashed potatoes or roasted vegetables.
