Cranberry Orange Glazed Turkey Breast — Easy Holiday Recipe
Cranberry Orange Glazed Turkey Breast holds a special place at my holiday table. The first time I made this, I was short on oven space but wanted something festive and bright-tasting; the citrus lifted the turkey and the cranberry glaze made every slice feel celebratory. Growing up, my family always paired tart cranberries with sweet citrus at Thanksgiving — a simple New England tradition that dates back to early American harvest celebrations when cranberries were prized for their flavor and preservative qualities. This recipe is warm, approachable, and perfect for gatherings when you want something elegant without fuss.
Who is this recipe for?
- This recipe is for busy parents, weeknight hosts, and anyone who wants a show-stopping holiday main without complicated steps.
Core ingredients overview:
- This dish combines a turkey breast (4–6 pounds) with a tangy-sweet glaze of cranberry sauce, orange juice, brown sugar, Dijon mustard, and warming dried herbs to create a festive, flavorful centerpiece.
Tools & Ingredients
Tools (you’ll need)
- Roasting pan with a rack — promotes even cooking and browning.
- Meat thermometer — ensures perfectly cooked, safe turkey.
- Small mixing bowl — for whisking the glaze.
- Whisk or fork — to combine glaze ingredients smoothly.
- Basting brush or spoon — to apply glaze evenly.
- Aluminum foil — to tent the turkey while resting.
- Cutting board and sharp knife — for neat slicing and presentation.
Ingredients (with benefits)
- 1 turkey breast (about 4–6 pounds) — lean, tender centerpiece that feeds a small group.
- Salt and pepper to taste — enhances natural flavors and balances the glaze.
- 1 cup cranberry sauce — adds bright tartness and body to the glaze.
- 1/2 cup orange juice — citrus acidity brightens and tenderizes the meat.
- 1/4 cup brown sugar — brings sweetness and helps create a glossy, caramelized finish.
- 1 tablespoon Dijon mustard — boosts depth and balances sweetness with a gentle tang.
- 1 teaspoon garlic powder — adds savory warmth and richness.
- 1 teaspoon onion powder — complements garlic and builds savory complexity.
- 1/2 teaspoon dried thyme — provides subtle earthy, aromatic notes.
- 1/2 teaspoon dried rosemary — adds piney fragrance that pairs beautifully with turkey.
Instructions
- Preheat your oven to 350°F (175°C).
- Season the turkey breast generously with salt and pepper and place it on a rack in a roasting pan.
- In a small bowl, mix together the cranberry sauce, orange juice, brown sugar, Dijon mustard, garlic powder, onion powder, thyme, and rosemary until well combined.
- Pour the glaze over the turkey breast, ensuring it is well coated.
- Roast in the oven for approximately 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C).
- Baste the turkey with the glaze every 30 minutes to build layers of flavor and encourage a glossy finish.
- Once cooked, remove from the oven and let it rest for 10–15 minutes before slicing to retain juices.
- Serve with the remaining glaze and enjoy your festive meal!
FAQ
Q: Can I freeze this recipe?
A: Yes. Cook the turkey and cool it completely, then slice and freeze in airtight containers for up to 3 months. Reheat gently in a low oven and add a splash of orange juice or reserved glaze to prevent drying.
Q: What can I use instead of cranberry sauce?
A: You can substitute a homemade cranberry-orange compote, cherry preserves, or apricot jam mixed with a splash of orange juice for a different but complementary flavor.
Q: How do I adapt this for bone-in turkey breast or whole turkey?
A: Increase the cooking time and monitor internal temperature closely. For bone-in turkey breast, expect longer roasting (often 2–2.5 hours); always rely on a meat thermometer and baste regularly.
Q: Can I make the glaze ahead of time?
A: Yes. Prepare the glaze up to 48 hours ahead and refrigerate in an airtight container. Warm it slightly before glazing the turkey so it spreads easily.
Tips & Tricks
- Use a meat thermometer in the thickest part of the breast to avoid overcooking — aim for 165°F (75°C) internal temperature.
- If the glaze starts to darken too quickly, tent the turkey loosely with foil to prevent burning while allowing the meat to finish cooking.
- For extra depth, sauté a few shallots in the roasting pan juices after removing the turkey, add a little extra cranberry sauce and orange juice, and serve the pan sauce with slices.
- Let the turkey rest uncovered for a few minutes before tenting to allow the glaze to set and create a nicer slice.
Enjoy this Cranberry Orange Glazed Turkey Breast with friends and family — it’s perfect for holidays or any special weeknight when you want something memorable and delicious.
Conclusion
For inspiration and variations on this flavor combo, check out this classic take on a Cranberry Orange Turkey Breast recipe for helpful technique tips. If you’d like a chef’s spin with added presentation ideas, see this Cranberry Orange Glazed Turkey – Giadzy. For an alternative method using a Dutch oven, consider this Dutch Oven Turkey Breast with Cranberry Orange Glaze to keep the meat extra moist.
Always add
tag after Directions.
Cranberry Orange Glazed Turkey Breast
Ingredients
- 1 whole turkey breast (about 4–6 pounds) Lean, tender centerpiece that feeds a small group.
- 1 cup cranberry sauce Adds bright tartness and body to the glaze.
- 1/2 cup orange juice Citrus acidity brightens and tenderizes the meat.
- 1/4 cup brown sugar Brings sweetness and helps create a glossy, caramelized finish.
- 1 tablespoon Dijon mustard Boosts depth and balances sweetness with a gentle tang.
- 1 teaspoon garlic powder Adds savory warmth and richness.
- 1 teaspoon onion powder Complements garlic and builds savory complexity.
- 1/2 teaspoon dried thyme Provides subtle earthy, aromatic notes.
- 1/2 teaspoon dried rosemary Adds piney fragrance that pairs beautifully with turkey.
- to taste salt and pepper Enhances natural flavors and balances the glaze.
Method
- Preheat your oven to 350°F (175°C).
- Season the turkey breast generously with salt and pepper and place it on a rack in a roasting pan.
- In a small bowl, mix together the cranberry sauce, orange juice, brown sugar, Dijon mustard, garlic powder, onion powder, thyme, and rosemary until well combined.
- Pour the glaze over the turkey breast, ensuring it is well coated.
- Roast in the oven for approximately 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C).
- Baste the turkey with the glaze every 30 minutes to build layers of flavor and encourage a glossy finish.
- Once cooked, remove from the oven and let it rest for 10–15 minutes before slicing to retain juices.
- Serve with the remaining glaze and enjoy your festive meal!
