Go Back
–+ servings
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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!