Cranberry Orange Glazed Turkey Breast

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Juicy oven-roasted turkey with a glossy cranberry–orange glaze in ~75 minutes, holiday-ready, weeknight-easy

Crisp herb skin meets bright citrus-cranberry shine for slices that finish perfectly at 165°F.

Turkey breast slices glazed with cranberry-orange sauce on a white platter; golden skin, thyme and orange slices; oven roasted to 165°F.

Why You’ll Love It

  • Holiday flavor, simple method: A Turkey Breast Recipe that brings classic Thanksgiving Dinner Ideas to any night.
  • Juicy and reliable: Clear timing + thermometer cues for stress-free Thanksgiving Cooking.
  • Glossy citrus glaze: Fresh orange and whole-berry cranberry create a tangy finish guests remember.
  • Meal-prep friendly: Slices hold moisture for sandwiches, salads, and reheats—great for Turkey Dishes.
  • Plays well with sides: Seamlessly pairs with top Thanksgiving Recipes Side Dishes.

Ingredients (notes only)

Turkey & Aromatics

  • Bone-in half turkey breast (3–4 lb) or boneless (2.5–3 lb)
  • Kosher salt (≈1 tsp per lb for dry brine), black pepper
  • Onion (quartered), halved head of garlic, orange slices, thyme/rosemary sprigs

Herb Butter Base

  • Softened butter + olive oil (under/over skin to protect lean meat)
  • Minced garlic, chopped thyme/rosemary, orange zest, pinch paprika (color)

Cranberry-Orange Glaze

  • Whole-berry cranberry sauce, fresh orange juice + zest
  • Maple syrup or brown sugar (balanced sweetness)
  • Dijon + apple cider vinegar (savory tang)
  • Pinch red pepper flakes (optional heat), butter to finish

Optional Pan Sauce

  • Dry white wine (or more broth), low-sodium chicken broth, cornstarch slurry to thicken

Step-by-Step Instructions

  1. Dry brine (best): Pat turkey dry. Salt at ~1 tsp per lb. Refrigerate uncovered 4–24 hours.
  2. Preheat: Rack center. Heat oven to 450°F (232°C).
  3. Make glaze: Simmer cranberry sauce, orange juice/zest, maple, Dijon, vinegar, and flakes 6–8 min until syrupy; finish with 1 Tbsp butter. Keep warm.
  4. Herb butter: Mix butter, oil, garlic, herbs, zest, pepper, paprika. Loosen skin; rub 2/3 under, 1/3 over. Set turkey on a rack over onion, orange slices, and halved garlic.
  5. Color: Roast 15 min at 450°F.
  6. Roast to near-done: Reduce to 350°F (177°C) and roast until 150–155°F in thickest part.
    • Bone-in 3–4 lb: ~35–55 min more
    • Boneless 2.5–3 lb: ~25–40 min more
      Tent if browning fast.
  7. Glaze & finish: Brush glaze all over; roast 5–10 min more to 162–163°F. Brush again right off the heat.
  8. Rest: Transfer to board, tent, rest 15–20 min (carryover to 165°F).
  9. Pan sauce (optional): Degrease pan, add ½ cup wine + 1 cup broth; simmer 3–5 min scraping bits. Thicken lightly; finish with splash of orange and salt.

Pro Tips

  • Apply glaze late: Sugar burns above ~375°F; glaze in the last 5–10 minutes for lacquered shine.
  • Syrupy is key: Reduce glaze until it coats a spoon; it will thicken more as it cools.
  • Probe > clock: Pull at 162–163°F and rest to 165°F.
  • Pat very dry: Surface moisture kills crisp skin and glaze adhesion.

Variations (mapped to interests)

  • Orange-Maple Roast Turkey Breast: Swap maple for brown sugar; add a pinch of clove.
  • Spicy Cranberry Chipotle: Stir 1–2 tsp minced chipotle into the glaze.
  • Herb-Forward Thanksgiving: Extra rosemary/thyme; finish with fresh parsley for classic Thanksgiving Dishes.
  • Air Fryer (small boneless): 325°F to 155°F, glaze, finish to 165°F (see card).

How to Serve

  • Slice over mashed potatoes with extra glaze and a squeeze of fresh orange.
  • Build a Turkey Dinner bowl: wild rice, roasted Brussels sprouts, pecans, glaze drizzle.
  • Sandwiches: toasted ciabatta, arugula, brie, cranberry-orange spread.

Make Ahead & Storage

  • Make ahead: Dry brine 1 day; glaze keeps 5 days refrigerated.
  • Fridge: 3–4 days, store with a little glaze.
  • Freeze: Up to 3 months; thaw overnight.
  • Reheat: Cover slices with glaze + splash broth; 300°F for 10–15 min.

FAQs

Can I use canned cranberry sauce? Yes—choose whole-berry; reduce with orange juice to a pourable syrup.
How do I stop the glaze from burning? Brush on in the final 5–10 minutes and again after resting.
Bone-in vs boneless? Bone-in = more moisture; boneless = faster and easier slicing.
What temp is safe? 165°F in the thickest part after resting.
Can I scale for a crowd? Yes; roast two smaller breasts on one pan and rotate for even color.

Simple Nutrition Table (estimate, per serving, 6 servings)

Calories 310 | Protein 38 g | Fat 11 g | Carbs 12 g | Sodium varies by salt use
Estimates only; glaze amounts affect carbs.

Sarah

Cranberry Orange Glazed Turkey Breast

Juicy oven-roasted turkey breast finished with a glossy cranberry–orange glaze. Balanced sweet-tart flavor meets crisp skin and tender meat — holiday-worthy yet simple enough for a weeknight dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 1 bone-in, skin-on half turkey breast (3–4 lb) or boneless (2.5–3 lb)
  • 2–2½ tsp kosher salt (≈1 tsp per lb)
  • 1 tsp black pepper
  • 3–4 Tbsp unsalted butter, softened
  • 1 Tbsp olive oil
  • 2–3 cloves garlic, minced
  • 1 Tbsp each chopped thyme and rosemary
  • 1 tsp orange zest
  • ½ tsp paprika (optional)
  • 1 onion, quartered
  • 1 orange, sliced
  • 1 head garlic, halved
  • herb sprigs
  • 1 cup whole-berry cranberry sauce
  • ½ cup fresh orange juice
  • 2–3 Tbsp maple syrup or brown sugar
  • 1 tsp Dijon mustard
  • 1 Tbsp apple cider vinegar
  • ¼ tsp red pepper flakes (optional)
  • 1 Tbsp unsalted butter (for glaze finish)
  • ½ cup dry white wine or broth
  • 1 cup low-sodium chicken broth
  • 1 tsp cornstarch mixed with 1 Tbsp water

Equipment

  • roasting pan with rack
  • probe thermometer
  • carving knife
  • saucepan
  • basting brush
  • foil (for tenting)

Method

  • Pat turkey dry and season all over with kosher salt (about 1 tsp per lb). Refrigerate uncovered 4–24 hours for optional dry brine.
  • Preheat oven to 450°F (232°C) and position rack in the center.
  • In a saucepan, combine cranberry sauce, orange juice, maple syrup, Dijon, vinegar, and pepper flakes. Simmer 6–8 minutes until syrupy, then whisk in butter off heat. Keep warm.
  • Mix butter, olive oil, garlic, herbs, zest, pepper, and paprika to form herb butter. Loosen skin and spread 2/3 under skin, 1/3 over top.
  • Scatter onion, orange slices, garlic halves, and herbs in a roasting pan. Place a rack over and set turkey skin-side up.
  • Roast turkey 15 minutes at 450°F, then reduce oven to 350°F (177°C). Continue roasting until the internal temperature reaches 150–155°F.
  • Bone-in 3–4 lb: roast 35–55 minutes more. Boneless 2.5–3 lb: roast 25–40 minutes more. Tent with foil if browning too fast.
  • Brush glaze over turkey and roast 5–10 minutes more to 162–163°F. Brush again after removing from oven.
  • Transfer to a cutting board, tent loosely with foil, and rest 15–20 minutes until internal temp reaches 165°F.
  • Optional pan sauce: Degrease pan, add wine and broth, and simmer 3–5 minutes scraping browned bits. Thicken lightly with cornstarch slurry and season with salt and orange juice.
  • Slice turkey against the grain and serve warm with extra glaze or pan sauce.

Nutrition

Calories: 310kcalCarbohydrates: 12gProtein: 38gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 115mgSodium: 640mgPotassium: 410mgFiber: 1gSugar: 9gVitamin A: 310IUVitamin C: 8mgCalcium: 24mgIron: 1.1mg

Notes

Dairy-free: Use olive oil instead of butter. Less sweet? Reduce maple syrup to 1 Tbsp and increase vinegar to 1½ Tbsp. Use canned whole-berry cranberry sauce for an easy shortcut.
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