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Perfectly Glazed Cranberry Orange Turkey Breast

Cranberry Orange Glazed Turkey Breast - featured image
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This Cranberry Orange Glazed Turkey Breast features a sweet-tart glaze that locks in moisture, creating a juicy, caramelized crust. It’s a crowd-pleasing centerpiece perfect for holidays or any special occasion, and it’s surprisingly simple to make.

Ingredients

  • Bone-in, skin-on turkey breast (5-7 pounds)
  • Whole berry cranberry sauce (1 can or about 14 ounces)
  • Fresh orange juice (1/2 cup)
  • Orange zest (2 tablespoons)
  • Honey (1/4 cup)
  • Dijon mustard (2 tablespoons)
  • Unsalted butter (4 tablespoons, melted)
  • Fresh rosemary (2 sprigs, plus extra for garnish)
  • Fresh garlic (4 cloves, minced)
  • Kosher salt (1 tablespoon)
  • Black pepper (1 teaspoon)
  • Chicken broth or turkey stock (1 cup)
  • For the optional brine: Kosher salt (1/2 cup), Brown sugar (1/4 cup), Orange peels (from 2 oranges), Fresh rosemary (2 sprigs), Water (4 cups, plus ice water)

Instructions

  1. Brine the turkey (optional but recommended): Combine 4 cups water with 1/2 cup kosher salt and 1/4 cup brown sugar in a large pot. Add orange peels and rosemary sprigs. Heat until salt and sugar dissolve. Remove from heat and add 4 cups ice water. Place turkey breast in a container, pour brine over, and refrigerate for 8-12 hours.
  2. About 30 minutes before cooking, remove turkey from brine (if using) and pat completely dry with paper towels. If not brining, let turkey sit at room temperature for 30 minutes. Place turkey on rack in roasting pan.
  3. Preheat oven to 400°F (200°C). Season turkey breast generously with kosher salt and black pepper. Rub minced garlic all over turkey, including under the skin if possible.
  4. Make the glaze: In a small saucepan over medium heat, combine cranberry sauce, orange juice, orange zest, honey, Dijon mustard, and melted butter. Stir until combined and cranberry sauce breaks down slightly, about 3-4 minutes. Bring to a gentle simmer, then cook 2 more minutes. Remove from heat.
  5. Pour chicken broth or turkey stock into bottom of roasting pan. Place rosemary sprigs around turkey in liquid. Roast at 400°F for 20 minutes.
  6. After 20 minutes, reduce oven temperature to 350°F (175°C). Remove pan from oven and brush a generous layer of glaze all over turkey breast. Return to oven.
  7. Roast for another 45-55 minutes, brushing with glaze every 15-20 minutes. If glaze thickens, add a tablespoon of water or orange juice to thin.
  8. About 30 minutes into second roasting phase, start checking internal temperature with an instant-read thermometer in the thickest part of the breast (avoiding bone). Target 160°F (71°C). If skin browns too quickly, tent loosely with foil.
  9. Once turkey reaches 160°F, remove from oven. Apply final layer of glaze. Transfer to cutting board and let rest for 15-20 minutes.
  10. After resting, slice turkey breast against the grain into even slices. Arrange on platter, drizzle with remaining glaze, and garnish with fresh rosemary sprigs and orange slices if desired.

Notes

The brine is optional but highly recommended for juicier meat. Patting the skin dry is crucial for crispiness. Let the turkey rest for 15-20 minutes before slicing to allow juices to redistribute. If the glaze gets too dark during roasting, tent with foil to prevent burning.

Nutrition

Keywords: cranberry orange turkey breast, glazed turkey breast, holiday turkey, turkey recipe, Thanksgiving turkey, bone-in turkey breast, cranberry glaze

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