Cranberry Orange Glazed Turkey Breast

Cranberry orange glazed turkey breast is an easy holiday centerpiece with a juicy, tender middle and a glossy, tangy-sweet glaze made from whole cranberries, fresh orange and a touch of honey. A simple herb and garlic butter rub seasons the meat, and the glaze is brushed on during the last part of roasting so it turns sticky and deep red without burning. It serves 6 to 8, takes very little hands-on work and looks beautiful on a platter. Serve it with old-fashioned cornbread dressing and southern sweet potato casserole for a classic holiday table.

Why You’ll Love This Cranberry Orange Glazed Turkey Breast

• Juicy and flavorful: a buttery herb rub and a pan of broth keep the turkey moist.
• Bright, balanced glaze: tart cranberries, orange juice and zest, honey and a little Dijon mustard give sweet, tangy and savory flavor in every slice.
• Perfect size: a turkey breast feeds a crowd without the work of a whole bird.
• Beautiful on the table: the glossy red glaze and whole cranberries look festive with almost no effort.
• Easy to plan: the glaze can be made ahead, and leftovers make great sandwiches.

Ingredients for Cranberry Orange Glazed Turkey Breast

For the turkey

• 1 bone-in turkey breast, 4 to 5 lb (about 1.8 to 2.3 kg)
• 2 tablespoons olive oil
• 2 tablespoons butter, softened
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 cup chicken broth or water, for the roasting pan

For the cranberry orange glaze

• 1 1/2 cups fresh or frozen whole cranberries
• 3/4 cup orange juice (freshly squeezed is best)
• Zest of 1 orange
• 1/3 cup honey or packed brown sugar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon ground cinnamon
• A pinch of salt

Optional extras

• Orange slices and fresh rosemary sprigs, for the roasting pan and platter (optional)
• A small splash of balsamic vinegar in the glaze for extra tang (optional)
• A pinch of red pepper flakes in the glaze for a little heat (optional)
• A handful of fresh cranberries, tossed in a little sugar, for garnish (optional)

Ingredient Notes

• Turkey breast: a bone-in breast stays especially juicy. A boneless turkey breast roast also works, but it cooks faster, so start checking the temperature earlier.
• Cranberries: frozen cranberries work just as well as fresh and do not need to be thawed.
• Honey or brown sugar: honey gives a glossy finish, and brown sugar gives a deeper, caramel-like flavor. Both work well.
• Dijon mustard: it adds a mild savory edge that keeps the glaze from tasting too sweet.
• Herbs: fresh thyme and rosemary give the best aroma, but dried herbs work. Use about a third of the amount.

How to Make Cranberry Orange Glazed Turkey Breast

1. Prepare the turkey: heat the oven to 350°F (175°C) with a rack in the lower-middle position. Pat the turkey breast dry with paper towels.
2. Season it: mix the olive oil, butter, garlic, thyme, rosemary, salt and pepper into a paste. Rub it over the skin and, if you can, gently under the skin too.
3. Set up the pan: place the turkey, skin side up, in a roasting pan and pour the broth into the bottom of the pan.
4. Roast first: roast uncovered for about 1 hour, without the glaze.
5. Make the glaze: while the turkey roasts, simmer the cranberries, orange juice, zest, honey, Dijon, cinnamon and salt in a small saucepan for 10 to 12 minutes, until most berries have burst, some stay whole and the glaze is thick and syrupy. Spoon about one third into a clean bowl and set it aside for serving.
6. Glaze and keep roasting: brush the remaining glaze over the turkey every 10 to 15 minutes for the rest of the roasting time, spooning on some cranberries. If the skin darkens too fast, tent loosely with foil.
7. Check the temperature: a bone-in breast usually needs a total of about 1 3/4 to 2 1/4 hours, but go by the thermometer. Roast until the thickest part reaches 165°F (74°C), without touching the bone.
8. Rest: transfer the turkey to a cutting board, tent loosely with foil and let it rest for 15 to 20 minutes so the juices settle.
9. Carve and serve: slice the turkey crosswise into thick slices, arrange them on a platter and spoon over the reserved glaze and pan juices.

Tips for the Best Cranberry Orange Glazed Turkey Breast

• Use a meat thermometer: it is the only reliable way to know when the turkey is done. Poultry is safe at an internal temperature of 165°F, as shown in this Illinois Extension temperature guide.
• Wait to glaze: sugar and honey burn in a hot oven, so add the glaze after the first hour of roasting.
• Keep some glaze clean: reserve part of the glaze before brushing, so the sauce you serve has never touched raw meat.
• Do not skip the rest: resting for 15 to 20 minutes keeps the slices moist.
• Pat the skin dry: dry skin browns better and crisps up nicely under the glaze.
• Tent if needed: a loose piece of foil protects the glaze if it browns too quickly.

What to Serve With Cranberry Orange Glazed Turkey Breast

For a full holiday plate, pair the turkey with old-fashioned cornbread dressing or these cranberry turkey stuffing balls, plus a creamy southern sweet potato casserole. A crisp vegetable side such as caramelized Brussels sprouts with feta balances the sweet glaze, and a slice of cranberry orange bread with a simple glaze is a lovely finish.

Variations

• Maple version: replace the honey with maple syrup for a warmer flavor.
• Spiced glaze: add a pinch of ground ginger or cloves (optional).
• Boneless turkey breast: use the same glaze and rub, but shorten the roasting time and check the temperature early.
• Smaller crowd: halve the glaze and roast a smaller breast, and check the temperature sooner.
• Make-ahead glaze: cook the glaze up to 3 days ahead and store it in the refrigerator.

Storage

Refrigerate leftover turkey in an airtight container within 2 hours of serving, and keep it for up to 3 to 4 days. For the freezer, wrap sliced turkey tightly or store it in a freezer-safe container for up to about 2 to 3 months. Reheat leftovers gently until hot all the way through, and keep any extra glaze in a separate container. For more on safe storage, see the FDA advice on storing food safely.

FAQ

How long does it take to cook a 4 to 5 lb turkey breast?

A bone-in breast usually takes about 1 3/4 to 2 1/4 hours at 350°F, but the time varies. Use a thermometer and remove the turkey when the thickest part reaches 165°F.

Can I use a boneless turkey breast?

Yes. It cooks faster and can dry out more easily, so check the temperature early and rest it before slicing.

Can I use frozen cranberries?

Yes. Add them straight from the freezer to the saucepan, and they will cook down into the glaze.

Can I make the glaze ahead?

Yes. It keeps in the refrigerator for up to 3 days. Warm it gently before brushing it on the turkey.

How do I keep the turkey from drying out?

Use the broth in the pan, do not roast past 165°F and let the turkey rest for 15 to 20 minutes before slicing.