Cranberry Orange Glazed Turkey Breast – A Bright, Flavor-Packed Main Dish

Turkey breast doesn’t have to be reserved for the holidays. This Cranberry Orange Glazed Turkey Breast brings bold flavor and a gorgeous glossy finish any time you want a special meal. The sweet-tart cranberry and fresh orange balance the savory, juicy turkey perfectly.

It’s simple enough for a weeknight but polished enough for guests. The best part? You can make the glaze with pantry staples and a couple of fresh ingredients.

What Makes This Recipe So Good

• Vibrant flavor: Cranberry, orange, and a touch of honey create a bright, sweet-tart glaze that complements turkey’s mild taste.
• Juicy results: Roasting the turkey breast with a quick butter rub and basting keeps it moist and tender.
• Simple prep: The glaze simmers in one pan, and the turkey roasts on a sheet pan—minimal fuss, big payoff.
• Great for smaller gatherings: A boneless turkey breast is perfect when a whole bird is too much.
• Make-ahead friendly: The glaze can be prepared in advance, and the leftovers are incredibly versatile.

What You’ll Need

• 1 boneless turkey breast (2 to 3 pounds), skin on if possible
• 2 tablespoons unsalted butter, softened
• 1 tablespoon olive oil
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
• 1 teaspoon dried rosemary (or 2 teaspoons fresh, chopped)
• 1 cup whole cranberry sauce (canned or homemade)
• Zest of 1 orange
• 1/2 cup fresh orange juice (from 1–2 oranges)
• 2 tablespoons honey (or maple syrup)
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar (or red wine vinegar)
• 1/4 teaspoon ground cinnamon (optional, but lovely)

How to Make It

1. Preheat the oven: Set your oven to 350°F (175°C).

   Line a sheet pan with foil and set a wire rack on top if you have one. This helps air circulate and keeps the skin crisp.

2. Pat the turkey dry: Use paper towels to dry the turkey breast thoroughly. Dry skin browns better and holds the glaze well.
3. Season the turkey: In a small bowl, mix the softened butter, olive oil, salt, pepper, garlic powder, thyme, and rosemary.

   Rub this mixture all over the turkey, getting some under the skin if it’s intact.

4. Make the glaze: In a saucepan, combine cranberry sauce, orange zest, orange juice, honey, Dijon, vinegar, and cinnamon. Simmer over medium heat, stirring, until glossy and slightly thickened, about 6–8 minutes.
5. Reserve some glaze: Transfer about 1/3 cup of the glaze to a small bowl for serving. Keep the rest warm for basting.
6. Roast the turkey: Place the turkey on the rack and roast for 20 minutes.
7. Start basting: Brush a layer of glaze over the turkey.

   Continue roasting, basting every 10–15 minutes, until an instant-read thermometer inserted into the thickest part reads 160°F (71°C), about 60–80 minutes total for a 2–3 pound breast.

8. Optional broil: For a deeper color, broil for 1–2 minutes at the end, watching closely to avoid burning the sugars in the glaze.
9. Rest the meat: Transfer the turkey to a cutting board and rest for 10–15 minutes. The temperature will rise to a safe 165°F (74°C) as it rests, and the juices will redistribute.
10. Slice and serve: Slice against the grain. Warm the reserved glaze if needed and spoon it over the slices.

    Garnish with extra orange zest or a few fresh cranberries for color.

Storage Instructions

• Refrigerate: Store leftover turkey in an airtight container for up to 4 days. Keep any extra glaze in a separate container.
• Freeze: Freeze sliced turkey tightly wrapped or in freezer bags for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm gently in a covered skillet with a splash of broth or water over low heat.

  Add a spoonful of glaze at the end to refresh the flavor.

Why This Is Good for You

• Lean protein: Turkey breast is naturally low in fat and high in protein, helping you feel satisfied without a heavy meal.
• Antioxidant boost: Cranberries and oranges provide vitamin C and plant compounds that support immune health.
• Balanced sweetness: The glaze uses fruit and a little honey, keeping sugar in check while still tasting indulgent.
• Smart herbs: Rosemary and thyme add flavor without extra sodium or calories.

Common Mistakes to Avoid

• Skipping the dry-off: Wet skin won’t brown well. Always pat the turkey dry before seasoning.
• Overcooking: Turkey breast can dry out quickly. Use a thermometer and pull it at 160°F; resting will finish the job.
• Glazing too early: If you apply a heavy glaze at the start, sugars can burn.

  Start basting after 20 minutes, then repeat in intervals.

• Not resting the meat: Cutting too soon causes juices to run out. Give it at least 10 minutes.
• Forgetting seasoning under the skin: A little butter and herbs under the skin boosts flavor and juiciness.

Variations You Can Try

• Spicy kick: Add 1/2 teaspoon red pepper flakes or a dash of hot sauce to the glaze.
• Maple bourbon: Swap honey for maple syrup and add 1 tablespoon bourbon to the glaze. Simmer an extra minute to cook off the alcohol taste.
• Herb-forward: Stir in chopped fresh sage and parsley after the glaze simmers for a brighter herbal note.
• Low-sugar: Use unsweetened cranberry sauce and reduce honey to 1 tablespoon.

  Taste and adjust with a squeeze more orange.

• Bone-in breast: Use a 3–5 pound bone-in breast. Roast longer (about 1.5–2 hours), basting during the last hour. Same internal temperature rules apply.

FAQ

Can I use frozen turkey breast?

Yes.

Thaw it completely in the refrigerator before cooking—plan on 24 hours per 4–5 pounds. Pat it dry very well before seasoning.

What if I only have jellied cranberry sauce?

It works fine. Slice it into the saucepan with the orange juice, then whisk as it melts.

The texture will smooth out as it simmers.

How do I keep the glaze from burning?

Apply the glaze after the turkey has cooked for a bit, then baste in layers. Keep the oven at 350°F and avoid heavy broiling. If the skin darkens too fast, tent loosely with foil.

Can I cook this in a slow cooker?

You can cook the turkey breast in a slow cooker on low for 4–5 hours until it reaches 160°F, then transfer to a baking sheet, glaze, and broil briefly to caramelize.

The texture will be very moist.

What sides go well with this?

Try roasted sweet potatoes, green beans with almonds, garlic mashed potatoes, or a simple wild rice pilaf. A crisp green salad with citrus vinaigrette pairs nicely too.

How do I make it ahead?

Make the glaze up to 3 days ahead and refrigerate. Roast the turkey the day of serving.

Leftovers reheat well with a splash of broth and extra glaze.

Can I use chicken instead of turkey?

Absolutely. Use bone-in, skin-on chicken breasts or thighs. Cook times will be shorter—start checking around 30–35 minutes and glaze toward the end.

Final Thoughts

Cranberry Orange Glazed Turkey Breast is a simple way to turn a basic cut into a standout meal.

The sweet-tart glaze, gentle heat, and frequent basting create juicy slices with big flavor and a beautiful finish. Whether you’re cooking for a small holiday, a Sunday dinner, or meal prep, this recipe is reliable and flexible. Keep the ingredients on hand, and you’ll have a go-to main dish that always feels special.