Cranberry Orange Glazed Turkey Breast
This showstopping Cranberry Orange Glazed Turkey Breast combines the holiday flavors of tart cranberries and bright orange with perfectly juicy turkey. The gorgeous glaze caramelizes beautifully, creating a centerpiece-worthy dish with minimal effort.
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.