Cranberry Orange Glazed Turkey

This cranberry orange glazed turkey breast transforms holiday dinners with vibrant flavors while keeping things manageable. The tangy sweetness of cranberries pairs perfectly with citrus notes, creating a festive centerpiece without the fuss of cooking a whole bird.

I first created this recipe when hosting Thanksgiving for my in laws who prefer white meat. The cranberry glaze was such a hit that it's now requested even for our regular Sunday dinners during fall and winter.

Ingredients

• 1 3 4 lb turkey breast bone in and skin on: essential for flavor and juiciness while being easier to cook than a whole turkey
• 2 cups fresh cranberries: provides tartness and beautiful color that frozen cranberries cannot match
• 1 cup orange juice: fresh squeezed yields the brightest flavor but store bought works well too
• ½ cup honey: balances the tartness of cranberries better than sugar with a more complex sweetness
• 2 tablespoons orange zest: intensifies the citrus notes throughout the dish
• 2 cloves garlic minced: adds subtle savory depth that complements the sweet glaze
• 2 tablespoons olive oil: helps herbs adhere to the meat and promotes browning
• 1 tablespoon fresh rosemary chopped: provides piney aromatic notes perfect for poultry
• 1 tablespoon fresh thyme leaves: adds earthy herbaceous flavor that pairs wonderfully with turkey
• Salt and pepper to taste: enhances all other flavors and ensures a well seasoned result

Step-by-Step Instructions

Preheat Oven:

Heat your oven to exactly 375°F. Use an oven thermometer for accuracy as many ovens run hot or cold. A properly preheated oven ensures even cooking from the start.

Prepare Cranberry Glaze:

Combine cranberries, orange juice, honey and zest in a saucepan over medium high heat. When the mixture begins to bubble, reduce heat to maintain a gentle simmer. Stir occasionally to prevent sticking. Watch for cranberries to burst which indicates they're releasing their natural pectin. Continue cooking until the mixture coats the back of a spoon, about 10 15 minutes total. Remove from heat and allow to cool slightly which will thicken the glaze further.

Season Turkey Breast:

Pat the turkey completely dry using paper towels. Moisture is the enemy of crispy skin. In a small bowl, mix olive oil, minced garlic, chopped herbs, salt and pepper until well combined. Gently slide your fingers between the skin and meat to create a pocket, being careful not to tear the skin. Massage half the seasoning mixture under the skin, distributing it evenly. This infuses flavor directly into the meat. Rub remaining mixture over the exterior and any exposed meat surfaces.

Prepare for Roasting:

Place the seasoned turkey breast skin side up in a roasting pan. Using a pan just slightly larger than the turkey allows the juices to concentrate rather than spread too thin and burn. For extra flavor, place some orange slices and herb sprigs around the turkey.

Roast to Perfection:

Calculate cooking time at approximately 20 minutes per pound. For a 4 pound breast, this means about 80 minutes of roasting time. The most accurate way to check doneness is with a meat thermometer inserted into the thickest part without touching bone. Your target temperature is 165°F.

Glaze Application:

During the final 30 minutes of cooking, begin brushing the turkey with cranberry glaze every 10 minutes. Apply generously, allowing each layer to set slightly before adding more. This creates a beautiful lacquered appearance and intensifies the flavor.

Rest Before Carving:

Once fully cooked, remove turkey from oven and tent loosely with foil. Let rest for a full 15 20 minutes. This crucial step allows juices to redistribute throughout the meat rather than running out when carved, ensuring moistness.

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My absolute favorite thing about this recipe is how the citrus brightens up the traditional holiday flavors. My grandmother always made turkey with cranberry sauce on the side, but incorporating it directly into the cooking process was my own innovation. The first time I served this, my father in law who claimed to dislike turkey breast asked for seconds and the recipe.

Making Ahead Options

The cranberry orange glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Simply warm it slightly before brushing onto the turkey. The herb and oil mixture can be prepared the morning of cooking, but I don't recommend doing it earlier as the fresh herbs will lose potency and the garlic might become bitter over time.

Perfect Pairings

This turkey breast pairs beautifully with sides that complement its sweet tangy profile. Roasted root vegetables with herbs, wild rice pilaf with dried fruits, or mashed potatoes with roasted garlic all make excellent accompaniments. For wine, choose a medium bodied Pinot Noir or a slightly off dry Riesling that can stand up to the bold flavors without overwhelming them.

Troubleshooting Tips

If your turkey skin isn't browning properly, increase the oven temperature to 425°F for the last 15 minutes of cooking. Watch carefully to prevent burning. If the glaze begins to darken too quickly, loosely cover the turkey with foil to protect it. For extra insurance against dry meat, consider brining the turkey breast overnight before cooking using a simple solution of salt, water, orange peels and peppercorns.

Recipe Q&A

→ Can I use a boneless turkey breast instead?

Yes, you can substitute a boneless turkey breast, but you'll need to adjust the cooking time. Boneless breasts cook faster, typically requiring 15-18 minutes per pound instead of 20. Still cook until the internal temperature reaches 165°F at the thickest part. The flavor will be similar, though bone-in cuts typically provide slightly juicier results.

→ How can I make this dish ahead of time?

You can prepare the cranberry orange glaze up to 3 days ahead and store it refrigerated in an airtight container. The herb mixture can be prepared a day in advance. You can also season the turkey breast with the herb mixture up to 24 hours before cooking, keeping it covered in the refrigerator. Just bring the turkey to room temperature for 30 minutes before roasting.

→ Can I use dried cranberries instead of fresh?

While fresh cranberries provide the best texture and tartness for the glaze, you can substitute dried cranberries in a pinch. Use 1½ cups of dried cranberries and add an extra ¼ cup of orange juice to compensate for the moisture difference. The glaze will have a sweeter profile and different texture, but will still be delicious.

→ What sides pair well with this turkey?

This cranberry orange glazed turkey pairs beautifully with roasted root vegetables, mashed potatoes, wild rice pilaf, or Brussels sprouts. The tangy-sweet flavors also complement creamy sides like scalloped potatoes or butternut squash puree. For a complete meal, add a fresh green salad with vinaigrette or steamed green beans with almonds.

→ Can I use the glaze on other meats?

Absolutely! This versatile cranberry orange glaze works wonderfully with pork tenderloin, ham, chicken breasts, or even duck. Simply adjust the glazing process according to your protein's cooking time. For quicker-cooking meats, reduce the glaze slightly more before applying so it adheres better.

→ How do I store and reheat leftovers?

Store leftover turkey in an airtight container in the refrigerator for up to 3-4 days. For best results when reheating, slice the turkey and place it in a baking dish with a splash of chicken broth, cover with foil, and warm in a 325°F oven for 10-15 minutes. This helps maintain moisture. You can also gently reheat individual portions in the microwave with a damp paper towel covering the meat.