Ever faced the holiday dinner dilemma? You want the festive flavor of turkey without committing to a whole bird that feeds an army and takes all day. Let me introduce you to your new holiday best friend: Perfect Cranberry Orange Glazed Turkey Breast.
This recipe delivers all the celebration vibes with none of the stress. The tangy-sweet glaze creates a gorgeous lacquered finish that will have everyone reaching for seconds before they’ve finished their firsts.
Why This Recipe is Awesome
What makes this Cranberry Orange Glazed Turkey Breast truly special is its perfect balance of simplicity and wow-factor. Unlike traditional whole turkeys that require hours of babysitting, this breast-only version cooks in a fraction of the time while still delivering that centerpiece-worthy presentation.
The cranberry-orange glaze isn’t just visually stunning—it creates the perfect sweet-tart flavor complement to the savory turkey. The citrus notes brighten everything up, while the cranberries add that quintessential holiday touch we all crave. As someone who’s tested dozens of holiday turkey recipes, I can tell you that bone-in turkey breasts retain moisture far better than boneless cuts.
The glaze also creates a protective barrier that locks in juices while adding incredible flavor. It’s honestly foolproof, even if you’re new to cooking poultry.
Equipment needed: Roasting pan, meat thermometer, saucepan, basting brush, aluminum foil
Cranberry Orange Glazed Turkey Breast
Ingredients
- 1 bone-in turkey breast 5-7 pounds
- ¼ cup unsalted butter softened
- 3 cloves garlic minced
- 1 tablespoon fresh thyme chopped (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 2 cups fresh or frozen cranberries
- ¾ cup orange juice freshly squeezed preferred
- Zest of 1 orange
- ½ cup honey
- 3 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- ¼ teaspoon ground cinnamon
- Pinch of ground cloves
- Fresh rosemary sprigs and orange slices for garnish
Instructions
- Preheat your oven to 325°F (165°C). Position a rack in the lower third of your oven to ensure even cooking.
- Prepare the herb butter by combining the softened butter, minced garlic, chopped thyme, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Mix until well incorporated.
- Pat the turkey breast dry with paper towels. This crucial step ensures a crispy skin and helps the herb butter adhere properly.
- Gently separate the skin from the meat using your fingers, being careful not to tear it. Spread about two-thirds of the herb butter mixture under the skin, directly onto the meat.
- Rub the outside of the turkey with olive oil and the remaining herb butter. Season generously with salt and pepper all over.
- Place the turkey breast side up in a roasting pan and roast for 45 minutes.
- While the turkey begins cooking, make the glaze. Combine cranberries, orange juice, orange zest, honey, brown sugar, balsamic vinegar, cinnamon, and cloves in a saucepan. Bring to a simmer over medium heat.
- Cook the glaze for 10-15 minutes, stirring occasionally, until cranberries burst and the mixture thickens slightly. Remove from heat and set aside.
- After the turkey has roasted for 45 minutes, start brushing it generously with the cranberry-orange glaze every 15 minutes.
- Continue roasting until the internal temperature reaches 165°F (74°C) at the thickest part, about 45-60 minutes more. If the skin starts to darken too quickly, loosely cover with aluminum foil.
- Let the turkey rest for 20 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring it stays moist.
- Warm any remaining glaze and serve alongside the carved turkey. Garnish with fresh rosemary sprigs and orange slices for a festive presentation.
Notes
- For maximum flavor, prepare the herb butter a day ahead and refrigerate it. Just bring to room temperature before using.
- Look for a bone-in turkey breast with the skin on for the juiciest results.
- The glaze can be made up to 3 days in advance and refrigerated in an airtight container.
- If you’re short on time, you can use high-quality store-bought cranberry sauce mixed with orange zest and juice instead of making the glaze from scratch.
- For easy carving, let the turkey rest on a cutting board with a groove to catch any juices.
- Save the turkey bones to make stock for incredible leftover turkey soup.
Calories & Nutritional Info
- Calories: Approximately 310 calories per serving (based on 8 servings)
- Protein: 38g
- Carbohydrates: 18g
- Fat: 11g
- Fiber: 1g
- Sugar: 16g (primarily from the glaze)
- Sodium: 375mg (varies based on salt added)
- This recipe is gluten-free and dairy can be substituted with olive oil for dairy-free options
Common Mistakes to Avoid
- Skipping the pat-dry step: Moisture on the surface of the turkey prevents browning and crispy skin development.
- Relying on cooking time alone: Always use a meat thermometer to ensure your turkey reaches 165°F for food safety without overcooking.
- Glazing too early: Applying the glaze from the beginning can cause burning due to the sugars. Start glazing halfway through cooking.
- Carving immediately after cooking: Not resting the meat results in dry turkey as all the juices run out onto the cutting board.
- Cooking cold turkey: Allow your turkey breast to sit at room temperature for 30-45 minutes before roasting for more even cooking.
- Basting too frequently: Opening the oven repeatedly drops the temperature and extends cooking time.
Alternatives & Substitutions
- Make it boneless: A boneless turkey breast works too, but reduce cooking time by about 30 minutes and monitor temperature closely.
- Swap the sweeteners: Maple syrup can replace honey for a different flavor profile with similar consistency.
- Try different herbs: Sage and marjoram work beautifully with turkey if you prefer them to rosemary and thyme.
- Make it spicy: Add a teaspoon of chipotle powder or cayenne to the glaze for a sweet-heat variation.
- Citrus options: Blood oranges or a combination of orange and lemon juice create interesting flavor variations.
- Non-alcoholic alternative: If avoiding the balsamic vinegar, substitute with a tablespoon of lemon juice mixed with a teaspoon of maple syrup.
- Berry options: In a pinch, frozen mixed berries can substitute for cranberries, though the flavor will be less tart.
FAQs
How far in advance can I prepare the turkey?
You can prep the turkey with herb butter up to 24 hours ahead and refrigerate it uncovered (which actually helps dry the skin for better crisping). The glaze can be made 3 days ahead. Just bring the turkey to room temperature for about 45 minutes before roasting.
Can I use a turkey breast with the skin removed?
While you can, I don’t recommend it. The skin protects the meat from drying out and holds the herb butter against the meat. If you must use skinless, cover the breast with bacon slices during the first half of cooking for moisture and flavor.
What sides pair well with this Cranberry Orange Glazed Turkey?
Traditional sides like garlic mashed potatoes and green bean casserole are perfect companions. For something different, try a wild rice pilaf with dried fruits or roasted Brussels sprouts with balsamic glaze to complement the sweet-tart flavors of the turkey.
How do I store and reheat leftovers?
Store leftovers in an airtight container for up to 3-4 days. To reheat without drying out, place slices in a baking dish with a splash of chicken broth, cover with foil, and warm in a 300°F oven until heated through (about 15 minutes).
Can I make this recipe in a slow cooker?
Yes! Place the seasoned turkey in a slow cooker on low for 4-5 hours. You’ll miss the crispy skin, but to remedy this, you can brush with glaze and broil for 5-7 minutes after slow cooking until caramelized.
Is this recipe suitable for Christmas or just Thanksgiving?
This Cranberry Orange Glazed Turkey Breast is perfect for any winter holiday! The bright colors and flavors work beautifully from Thanksgiving through Christmas and New Year’s celebrations.
Final Thoughts
This Perfect Cranberry Orange Glazed Turkey Breast brings together the best of holiday cooking—impressive looks, incredible flavor, and surprising simplicity. The beauty of focusing on just the breast is that you get all the festive feels with half the stress. Don’t be surprised if this becomes your new holiday tradition, leaving you with more time to enjoy what really matters: gathering around the table with those you love.
