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Best Easy Cranberry Orange Glazed Turkey Breast Recipe

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This cranberry orange glazed turkey breast is a simple yet impressive dish that combines a sweet-tart glaze with juicy, tender meat. Perfect for a weeknight dinner or a holiday feast, it’s ready in about 2 hours with minimal hands-on prep.

Ingredients

Scale
  • 1 (3-4 pound) bone-in, skin-on turkey breast (about 1.4–1.8 kg)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • 1 cup whole berry cranberry sauce (about 250 g)
  • ¼ cup orange juice (60 ml)
  • 2 tablespoons orange zest (from about 2 oranges)
  • 2 tablespoons honey (30 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 teaspoon dried thyme (1 g)
  • ¼ teaspoon ground cinnamon (0.5 g)
  • 1 small onion, quartered (optional)
  • 2 sprigs fresh rosemary (or 1 teaspoon dried, optional)
  • 1 cup chicken broth (240 ml, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Let the turkey breast sit at room temperature for about 15 minutes. Pat it completely dry with paper towels.
  2. Rub the turkey breast all over with olive oil. Season generously with salt and pepper, getting under the skin if possible.
  3. In a small saucepan over medium heat, combine the cranberry sauce, orange juice, orange zest, honey, Dijon mustard, minced garlic, dried thyme, and cinnamon. Whisk until smooth and bubbling, about 3-4 minutes. Remove from heat and set aside.
  4. Place the quartered onion and rosemary sprigs in the bottom of your roasting pan. Pour the chicken broth around them.
  5. Place the turkey breast skin-side up on top of the aromatics in the roasting pan. Roast uncovered for 45 minutes.
  6. After 45 minutes, remove the pan from the oven. Brush about half the glaze generously all over the turkey breast. Return to the oven and roast for another 20 minutes. Glaze again with the remaining glaze, then continue roasting until the internal temperature reaches 165°F (74°C) in the thickest part of the breast, about 10-25 more minutes.
  7. Once the turkey hits 165°F, remove it from the oven and tent loosely with foil. Let it rest for at least 15 minutes.
  8. While the turkey rests, pour the pan juices through a fine-mesh strainer into a small saucepan. Skim off any excess fat, then bring to a simmer over medium heat. Whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, and cook until thickened, about 2 minutes. Season with salt and pepper to taste (optional).
  9. Carve the turkey breast against the grain into thick slices. Drizzle with any remaining glaze or the pan gravy. Serve warm.

Notes

For a sugar-free version, use sugar-free cranberry sauce and swap honey with a monk fruit sweetener. If the glaze starts to burn on the edges, add a splash of chicken broth and reduce oven temperature by 25°F (15°C) for the last 15 minutes. Letting the turkey rest is crucial for moist meat.

Nutrition

Keywords: cranberry orange glazed turkey breast, easy turkey breast recipe, holiday turkey, weeknight dinner, gluten-free turkey

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