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Perfect Cranberry Orange Glazed Turkey Breast: Best Easy Holiday Recipe

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This cranberry orange glazed turkey breast is simple enough for a Tuesday dinner but special enough for a holiday celebration. The sweet-tart glaze, juicy meat, and crispy skin come together effortlessly for a memorable main dish.

Ingredients

Scale
  • 1 (3 to 4 pound) bone-in, skin-on turkey breast
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ¼ teaspoon paprika
  • 1 cup whole berry cranberry sauce
  • ¼ cup orange juice
  • 2 tablespoons orange zest
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon unsalted butter, softened
  • Pinch of ground cloves (optional)
  • ½ cup chicken broth
  • 1 small onion, quartered
  • 2 sprigs fresh rosemary

Instructions

  1. Preheat your oven to 350°F (175°C). Take the turkey breast out of the refrigerator about 30 minutes before cooking. Pat it completely dry with paper towels.
  2. In a small bowl, mix the salt, pepper, garlic powder, dried thyme, and paprika. Rub the olive oil all over the turkey breast, then sprinkle the seasoning mixture evenly over the entire surface, including underneath the skin if possible.
  3. In a small saucepan over medium heat, combine the cranberry sauce, orange juice, orange zest, honey, and Dijon mustard. Whisk until smooth and let simmer gently for 2 to 3 minutes until thickened slightly. Remove from heat and stir in the butter until melted. Set aside about ¼ cup of the glaze for serving later.
  4. If using optional pan ingredients, place the quartered onion and rosemary sprigs in the bottom of your roasting pan. Pour in the chicken broth. Place a wire rack on top, then put the seasoned turkey breast on the rack, skin side up.
  5. Roast for 45 minutes, undisturbed. Do not open the oven door during this time.
  6. After 45 minutes, remove the pan from the oven. Brush a generous layer of the glaze all over the turkey breast. Return to the oven and continue roasting for another 15 minutes.
  7. After 15 minutes, brush on another layer of glaze. Check the internal temperature with a meat thermometer inserted into the thickest part of the breast, avoiding the bone. You are looking for 155°F (68°C).
  8. Return the turkey to the oven and roast for another 10 to 15 minutes, or until the internal temperature reaches 160°F (71°C). The temperature will rise to 165°F (74°C) as it rests.
  9. Remove the pan from the oven. Carefully transfer the turkey breast to a cutting board. Tent it loosely with aluminum foil and let it rest for 15 to 20 minutes.
  10. While the turkey rests, pour the pan drippings through a fine-mesh strainer into a small saucepan. Add the reserved ¼ cup of glaze. Bring to a simmer over medium heat, scraping up any browned bits. Whisk in a tablespoon of butter for a silky finish. Taste and adjust seasoning with salt and pepper.
  11. After resting, slice the turkey breast against the grain into even slices. Arrange on a platter and drizzle with some of the pan sauce. Serve the remaining sauce on the side.

Notes

Do not rush the resting time—it allows the juices to redistribute. If the glaze starts to burn, tent the turkey loosely with foil. For crispy skin, pat the turkey dry thoroughly and consider leaving it uncovered in the refrigerator for an hour before cooking.

Nutrition

Keywords: cranberry orange glazed turkey breast, holiday turkey recipe, easy turkey breast, small gathering turkey, juicy turkey breast

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