Print

Best Cranberry Orange Glazed Turkey Breast Recipe

cranberry orange glazed turkey breast - featured image
Print Recipe

This cranberry orange glazed turkey breast is a showstopper for smaller holiday gatherings or special dinners. The sweet-tart glaze caramelizes into a sticky, glossy coating that locks in moisture, resulting in juicy, tender meat bursting with bright citrus and deep berry flavor.

Ingredients

Scale
  • 1 (3-4 pound) boneless, skin-on turkey breast
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon garlic powder
  • 1 cup fresh or frozen cranberries
  • 1/2 cup orange juice, freshly squeezed (about 2 oranges)
  • 1/4 cup honey or maple syrup
  • 2 tablespoons orange zest
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon cinnamon (optional)
  • Pinch of cayenne pepper (optional)
  • 1/2 cup chicken or turkey broth (optional)
  • 1 small onion, quartered (optional)
  • 2 sprigs fresh rosemary or thyme (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Take the turkey breast out of the refrigerator and let it sit at room temperature for about 20 minutes.
  2. In a small bowl, combine the softened butter, salt, pepper, thyme, rosemary, and garlic powder. Mix until well incorporated.
  3. Pat the turkey breast dry with paper towels. Gently loosen the skin from the meat with your fingers, being careful not to tear it. Slide the compound butter under the skin, spreading it as evenly as possible over the breast meat. Rub any remaining butter over the outside of the skin. If the turkey breast isn’t tied, use kitchen twine to tie it at even intervals.
  4. In a small saucepan, combine the cranberries, orange juice, honey, orange zest, apple cider vinegar, Dijon mustard, cinnamon, and cayenne if using. Bring to a simmer over medium heat, then reduce the heat to low. Cook for about 10-12 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened slightly. Remove from heat and let it cool slightly.
  5. Place the turkey breast in your roasting pan or baking dish. If using, add the broth, quartered onion, and herb sprigs to the pan. Roast for 30 minutes.
  6. Every 15 minutes after the first 30 minutes, brush a generous layer of the cranberry orange glaze over the turkey. Repeat 2-3 times. The turkey is done when an instant-read thermometer inserted into the thickest part of the breast reads 165°F (74°C). For a 3-4 pound breast, this usually takes about 50-60 minutes total.
  7. Remove the turkey from the oven and let it rest on a cutting board for at least 10 minutes before slicing. Slice against the grain and serve with any remaining glaze on the side.

Notes

Don’t skip the compound butter under the skin—it keeps the meat moist. Score the skin lightly before roasting to help the glaze adhere. Start glazing after 30 minutes of roasting to prevent burning. Let the turkey rest for at least 10 minutes before slicing. For a dairy-free version, swap butter with coconut oil or plant-based butter. For a lower-sugar option, reduce honey to 2 tablespoons.

Nutrition

Keywords: cranberry orange glazed turkey breast, holiday turkey, roasted turkey breast, cranberry glaze, easy turkey recipe, small gathering turkey

Find it online: https://goldensimmer.com/best-cranberry-orange-glazed-turkey-breast-recipe/