Name: Cranberry Orange Glazed Turkey Breast
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 (3–4 lb) bone-in, skin-on turkey breast; 2 cups fresh cranberries; 1 cup orange juice; ½ cup honey; 2 tablespoons orange zest; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme leaves; Salt and pepper to taste

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A festive twist on a classic main dish, this Cranberry Orange Glazed Turkey Breast brings together the savory richness of roasted turkey with the vibrant, sweet-tart notes of a homemade cranberry orange glaze. It’s an elegant centerpiece that’s surprisingly simple to prepare—ideal for holidays like Thanksgiving and Christmas, but also perfect for any cozy dinner when I want something a little extra special.

Cranberry Orange Glazed Turkey Breast

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 (3–4 lb) bone-in, skin-on turkey breast

2 cups fresh cranberries

1 cup orange juice

½ cup honey

2 tablespoons orange zest

2 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme leaves

Salt and pepper to taste

Directions

I start by preheating the oven to 375 °F (190 °C).

In a small saucepan, I combine the cranberries, orange juice, honey, and orange zest. I bring it to a boil, then lower the heat and let it simmer for 10–15 minutes, until the cranberries burst and the sauce thickens. I set it aside to cool slightly.

I pat the turkey breast dry with paper towels. In a small bowl, I mix together the olive oil, garlic, rosemary, thyme, salt, and pepper.

I gently loosen the skin on the turkey and rub half of the herb mixture underneath. The rest goes over the top of the skin and inside the cavity.

I place the seasoned turkey breast skin-side up in a roasting pan.

I roast it for about 20 minutes per pound, or until it reaches an internal temperature of 165 °F (74 °C) at the thickest part.

For the last 30 minutes of roasting, I baste the turkey with the cranberry orange glaze every 10 minutes to build up that deliciously sticky coating.

Once it’s done, I let it rest for 15–20 minutes before slicing and serving.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 1 hour 15 minutes

Total Time: 1 hour 35 minutes

Servings: 6 servings

Calories: 325 kcal per serving

Variations

I sometimes swap honey with maple syrup for a deeper sweetness.

If I don’t have fresh cranberries, I use frozen ones without needing to thaw.

For a spicier glaze, I add a pinch of cayenne or red pepper flakes to the cranberry sauce.

I’ve also made this with boneless turkey breast—just reduce the roasting time and keep a close eye on the internal temperature.

Adding a splash of balsamic vinegar to the glaze gives it a richer tang.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the slices with foil and warm them in a 300°F oven for about 15–20 minutes, or until heated through. I like brushing a bit of leftover glaze on top before reheating to keep it moist. For longer storage, I freeze the sliced turkey and glaze separately, then thaw overnight in the fridge.

FAQs

How do I know when the turkey breast is done?

I always use a meat thermometer to check that the internal temperature reaches 165 °F (74 °C) at the thickest part. That ensures it's safe to eat and still juicy.

Can I make the cranberry orange glaze ahead of time?

Yes, I often make the glaze a day or two in advance. I store it in the fridge and gently reheat it before using it to baste the turkey.

What can I serve with this turkey breast?

I like pairing it with classic sides like roasted vegetables, mashed potatoes, or stuffing. The sweet-tart glaze also complements green beans, wild rice, or a winter salad beautifully.

Can I use dried herbs instead of fresh?

I can substitute dried herbs if needed. I use one-third the amount (e.g., 1 teaspoon dried rosemary instead of 1 tablespoon fresh), since dried herbs are more concentrated.

What if I don’t have a roasting pan?

I’ve used a baking dish or even a cast iron skillet in a pinch. I just make sure it’s oven-safe and large enough to hold the turkey without crowding.

Conclusion

This Cranberry Orange Glazed Turkey Breast brings warmth, flavor, and a touch of elegance to any dinner table. It’s easy to prepare, full of seasonal flair, and perfect for those moments when I want to make a statement without the stress of roasting a whole bird. Whether it's a holiday or just a hearty family dinner, this dish always earns a spot on my menu.

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Cranberry Orange Glazed Turkey Breast

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Author: Cheryl
Total Time: 1 hour 35 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

A festive and flavorful main dish, this Cranberry Orange Glazed Turkey Breast features herb-roasted turkey topped with a sweet-tart homemade glaze, making it perfect for holidays or special dinners.

Instructions

Preheat the oven to 375 °F (190 °C).
In a small saucepan, combine cranberries, orange juice, honey, and orange zest. Bring to a boil, then reduce heat and simmer for 10–15 minutes until cranberries burst and the sauce thickens. Set aside to cool slightly.
Pat the turkey breast dry with paper towels.
In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
Loosen the skin on the turkey breast and rub half of the herb mixture underneath the skin. Rub the remaining mixture over the skin and inside the cavity.
Place the seasoned turkey breast skin-side up in a roasting pan.
Roast for about 20 minutes per pound, or until the internal temperature reaches 165 °F (74 °C) at the thickest part.
During the last 30 minutes of roasting, baste the turkey with the cranberry orange glaze every 10 minutes.
Once cooked, remove from oven and let rest for 15–20 minutes before slicing and serving.