Introduction

Hey there, fellow food lovers! Remember those holiday dinners where the turkey was always the star? I’ve got a recipe that’s going to bring all those warm, fuzzy feelings right into your kitchen, and guess what? It’s surprisingly simple and wonderfully delicious. This Cranberry Orange Glazed Turkey Breast is a total showstopper without the stress. It’s perfect for a smaller gathering, a weeknight feast, or even as a special treat any time of year. Get ready for a burst of bright, festive flavor that will have everyone asking for seconds!

Why You’ll Love This Recipe

Fast: This recipe comes together way quicker than you might think, making it perfect for busy days.
Easy: Seriously, minimal fuss and maximum flavor. You’ll feel like a gourmet chef in no time!
Giftable: Imagine bringing this to a potluck or as a hostess gift – it’s a guaranteed hit!
Crowd-pleasing: The sweet and tart glaze is irresistible, and it’s sure to be a favorite with everyone who tries it.

Ingredients

Gathering your ingredients is the first delicious step! Here’s what you’ll need:

1 (3-4 lb) bone-in, skin-on turkey breast: The star of our show! Bone-in and skin-on give you the most flavor and juiciest results.
2 cups fresh cranberries: These little jewels add that beautiful tartness and vibrant color.
1 cup orange juice: Use your favorite kind – freshly squeezed is amazing if you have it!
1/2 cup honey: For that lovely sweetness that balances the tart cranberries perfectly.
2 tablespoons orange zest: This is where the magic happens, bringing all that bright citrus aroma. Don’t skip it!
2 cloves garlic, minced: Just a little bit to add a savory depth.
2 tablespoons olive oil: To help get that beautiful crispy skin.
1 tablespoon fresh rosemary, chopped: Its piney aroma is so comforting.
1 tablespoon fresh thyme leaves: Earthy and fragrant, thyme is a classic with poultry.
Salt and pepper to taste: The essential seasonings to bring out all the other flavors.

How to Make It

Alright, let’s get cooking! This is where the fun really begins.

Preheat Your Oven: First things first, get your oven preheating to 325°F (160°C). This gentle heat will cook your turkey breast evenly and keep it super moist.
Whip Up the Glaze: In a small saucepan, combine the fresh cranberries, orange juice, honey, and orange zest. Place it over medium heat and bring it to a gentle simmer. Let it cook for about 10-15 minutes, stirring now and then. You’ll know it’s ready when the cranberries have burst and the sauce has thickened up nicely. Once it’s done, take it off the heat. This glaze is going to be your turkey’s best friend!
Mix the Herb Rub: While the glaze is doing its thing, let’s make a flavorful rub. In a small bowl, mix together the minced garlic, olive oil, chopped rosemary, thyme leaves, salt, and pepper. This little mixture is packed with so much goodness!
Prep Your Turkey: Take your turkey breast and pat it dry with paper towels. This step is super important for getting that lovely crispy skin we all love.
Season Generously: Now, take that aromatic herb and garlic mixture and rub it all over the turkey breast. Make sure you get it everywhere – under the skin a bit if you can, and all around the sides.
Into the Pan: Place your beautifully seasoned turkey breast into a roasting pan.
First Glaze Application: Spoon about half of your luscious cranberry orange glaze over the top of the turkey breast. Get it all over!
Roast Away: Pop the turkey breast into your preheated oven. You’ll want to roast it for about 1.5 to 2 hours. The best way to know it’s done is to use a meat thermometer. Stick it into the thickest part of the breast – you’re looking for an internal temperature of 165°F (74°C).
More Glaze Goodness: During the last 30 minutes of roasting, it’s time for more glaze! Spoon the remaining glaze over the turkey breast every 10 minutes or so. This will build up that beautiful sticky, glossy finish.
Rest and Enjoy: Once your turkey reaches that perfect temperature, carefully remove it from the oven. Tent it loosely with foil and let it rest for 15-20 minutes before you carve it. This resting period is crucial for allowing the juices to redistribute, ensuring every slice is wonderfully moist and tender.

Substitutions & Additions

Feeling adventurous? This recipe is super forgiving and can be customized to your heart’s content!

Citrus Swap: No oranges? Try using fresh grapefruit juice and zest for a tarter, brighter flavor. A splash of lemon juice can also add a nice zing.
Sweetener Options: If you don’t have honey, maple syrup or even brown sugar can work in the glaze, though they’ll impart a slightly different flavor.
Herb Variations: Feel free to experiment with other herbs! Sage is a fantastic partner for turkey, or a touch of fresh marjoram could be lovely.
Spice it Up: For a little kick, add a pinch of red pepper flakes to the glaze.
Veggie Boost: You can toss some halved Brussels sprouts or chunks of sweet potato around the turkey breast in the roasting pan during the last hour of cooking. They’ll soak up all those delicious pan juices!

Tips for Success

A few little tricks to make your Cranberry Orange Glazed Turkey Breast absolutely perfect:

Don’t Overcook: The biggest mistake people make is overcooking poultry. Use that meat thermometer, and trust it! It’s better to have a slightly underdone breast that you can finish cooking than a dry one.
Pat Dry, Pat Dry, Pat Dry: I’m saying it again because it’s that important for crispy skin!
Zest with Love: When zesting your orange, try to only get the colored part of the peel, not the bitter white pith underneath.
Prep Ahead: You can make the cranberry orange glaze up to 2 days in advance and store it in the refrigerator. The herb and garlic mixture can also be made a day ahead.
Resting is Key: Seriously, don’t skip the resting time! It makes all the difference between a good turkey and a spectacular one.

How to Store It

Got leftovers? Lucky you! Store your delicious Cranberry Orange Glazed Turkey Breast in an airtight container in the refrigerator for up to 3-4 days. It’s fantastic in sandwiches, salads, or even reheated as a quick and easy meal. For longer storage, you can freeze slices of the cooked turkey breast, well-wrapped, for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Got questions? I’ve got answers!

Q: Can I make this with a whole turkey?
A: You absolutely can! You’ll need to adjust the cooking time significantly for a whole turkey, and the glaze might need to be doubled or tripled depending on the size. Keep a close eye on the internal temperature!

Q: What if I don’t have fresh herbs?
A: Dried herbs will work in a pinch! Use about 1/3 of the amount of dried herbs compared to fresh (so about 1 teaspoon each of dried rosemary and thyme) and add them to the herb rub mixture.

Q: Can I make the glaze ahead of time?
A: Yes! The glaze can be made a day or two in advance and stored in the refrigerator. You might need to gently reheat it to make it pourable again before applying it to the turkey.

Cranberry Orange Glazed Turkey Breast

This recipe for Cranberry Orange Glazed Turkey Breast is surprisingly simple and wonderfully delicious. It's perfect for a smaller gathering, a weeknight feast, or even as a special treat any time of year. Get ready for a burst of bright, festive flavor that will have everyone asking for seconds!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 2

Servings 6 people

Equipment

Small saucepan
Small bowl
roasting pan
Meat thermometer
foil

Ingredients

Turkey

1 bone-in, skin-on turkey breast 3-4 lb

Cranberry Orange Glaze

2 cups fresh cranberries
1 cup orange juice freshly squeezed is amazing
0.5 cup honey
2 tablespoons orange zest

Herb Rub

2 cloves garlic minced
2 tablespoons olive oil
1 tablespoon fresh rosemary chopped
1 tablespoon fresh thyme leaves
salt to taste
pepper to taste

Instructions

Preheat your oven to 325°F (160°C).
In a small saucepan, combine the fresh cranberries, orange juice, honey, and orange zest. Place it over medium heat and bring it to a gentle simmer. Let it cook for about 10-15 minutes, stirring now and then, until the cranberries have burst and the sauce has thickened up nicely. Take it off the heat.
1 bone-in, skin-on turkey breast
In a small bowl, mix together the minced garlic, olive oil, chopped rosemary, thyme leaves, salt, and pepper.
1 bone-in, skin-on turkey breast
Take your turkey breast and pat it dry with paper towels.
1 bone-in, skin-on turkey breast
Rub the herb and garlic mixture all over the turkey breast, ensuring it's well-covered.
1 bone-in, skin-on turkey breast
Place your seasoned turkey breast into a roasting pan.
1 bone-in, skin-on turkey breast
Spoon about half of your cranberry orange glaze over the top of the turkey breast.
1 bone-in, skin-on turkey breast
Roast the turkey breast in the preheated oven for about 1.5 to 2 hours, or until a meat thermometer inserted into the thickest part registers 165°F (74°C).
1 bone-in, skin-on turkey breast
During the last 30 minutes of roasting, spoon the remaining glaze over the turkey breast every 10 minutes.
1 bone-in, skin-on turkey breast
Once the turkey reaches the perfect temperature, carefully remove it from the oven. Tent it loosely with foil and let it rest for 15-20 minutes before carving.
1 bone-in, skin-on turkey breast

Notes

The cranberry orange glaze can be made up to 2 days in advance and stored in the refrigerator. The herb and garlic mixture can also be made a day ahead. Don't skip the resting time after cooking, as it is crucial for moist and tender turkey.