Sweet Cranberry Orange Glazed Turkey Breast

If you ask me, turkey doesn’t have to be just for Thanksgiving.

This cranberry orange glazed turkey breast makes a family-friendly dinner that’s packed with sweet and tangy flavors. The tart cranberries pair perfectly with bright orange juice in a simple glaze that coats the meat.

It’s roasted until tender and juicy, then brushed with the fruity glaze that caramelizes in the oven. Fresh herbs and a touch of garlic help the whole thing come together.

It’s a crowd-pleasing dish that feels special enough for company, but easy enough for a regular weeknight meal.

What Kind of Turkey Breast Should I Use?

For this recipe, you’ll want to use a bone-in, skin-on turkey breast, which is exactly what’s called for in the ingredient list. The bone helps the meat cook more evenly and stay juicy, while the skin gets beautifully golden and crispy under the glaze. You can find these at most grocery stores, especially during the holiday season, and they typically weigh between 3-4 pounds. If you can only find a boneless turkey breast, that’ll work too – just keep an eye on the cooking time since it may cook a bit faster. Fresh turkey breast will give you the best results, but if you’re using frozen, make sure to thaw it completely in the refrigerator before cooking.

Options for Substitutions

This turkey recipe is pretty adaptable, so here are some swaps you can make:

• Turkey breast: If you can’t find a bone-in breast, boneless works too – just reduce cooking time by about 20-30 minutes. You can also use chicken breasts for a smaller portion, but adjust cooking time accordingly.
• Fresh cranberries: Frozen cranberries work just as well – no need to thaw them first. If you’re out of cranberries entirely, try using chopped fresh or dried cherries for a similar tart-sweet flavor.
• Orange juice: Apple juice or white grape juice can step in if you don’t have orange juice. You’ll lose some citrus punch, but the glaze will still be tasty.
• Honey: Maple syrup or brown sugar work great as sweeteners. If using brown sugar, start with 1/3 cup and add more to taste.
• Fresh herbs: Dried herbs are fine substitutes – just use about 1/3 the amount. So 1 teaspoon dried rosemary and 1 teaspoon dried thyme instead of the fresh amounts.
• Orange zest: If you don’t have fresh oranges, skip the zest or try lemon zest for a different citrus note. The recipe will still work without it.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting turkey breast is not using a meat thermometer – your turkey is perfectly done when it reaches 165°F in the thickest part, but many people either undercook it (unsafe) or overcook it (dry and tough).

Another common error is applying the cranberry orange glaze too early in the cooking process, which can cause the sugars in the honey to burn and turn bitter – wait until the last 30-45 minutes of roasting to brush on your glaze.

Don’t skip letting the turkey rest for at least 15-20 minutes after removing it from the oven, as this allows the juices to redistribute throughout the meat instead of running all over your cutting board.

For extra flavor, try loosening the skin and rubbing some of the herb mixture directly onto the meat, and if your glaze starts getting too dark, simply tent the turkey with foil to prevent burning while it finishes cooking.

What to Serve With Cranberry Orange Glazed Turkey Breast?

This cranberry orange glazed turkey breast pairs beautifully with classic holiday sides like creamy mashed potatoes and roasted Brussels sprouts or green beans. The sweet and tangy glaze goes really well with savory stuffing and a simple arugula salad dressed with a light vinaigrette to balance out the richness. Since the turkey already has those lovely cranberry and citrus flavors, you might want to skip cranberry sauce and instead serve it with roasted root vegetables like carrots, parsnips, or sweet potatoes that complement the orange notes. Don’t forget some warm dinner rolls for soaking up any extra glaze on your plate!

Storage Instructions

Refrigerate: Your glazed turkey breast will keep beautifully in the fridge for up to 4 days when stored in an airtight container. I like to slice it up and store it with some of that leftover cranberry orange glaze on the side. It makes amazing sandwiches or salad toppers throughout the week!

Freeze: This turkey freezes really well for up to 3 months. I recommend slicing it first and wrapping portions in freezer paper or storing in freezer-safe containers. The glaze might separate a bit when frozen, but it still tastes great once thawed.

Warm Up: To enjoy your turkey breast again, gently warm slices in the oven at 325°F for about 10-15 minutes, or until heated through. You can also microwave individual portions on medium power. If you have extra glaze, brush it on while warming to bring back that glossy finish.

Preparation Time	15-20 minutes
Cooking Time	90-120 minutes
Total Time	105-140 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 200-220 g
• Fat: 50-60 g
• Carbohydrates: 110-130 g

Ingredients

For the turkey:

• 1 tbsp fresh thyme leaves
• 1 turkey breast, bone-in and skin-on (3-4 lb, about 6-8 servings)
• 2 tbsp olive oil (I use extra virgin for better flavor)
• 2 garlic cloves, minced (freshly minced for best flavor)
• 1 tbsp fresh rosemary, chopped
• Salt and pepper, to taste

For the cranberry-orange glaze:

• 2 tbsp orange zest, grated (finely grated for maximum flavor)
• 1/2 cup honey (I prefer raw honey for this glaze)
• 2 cups fresh cranberries (whole and fresh preferred)
• 1 cup orange juice (freshly squeezed if possible)

Step 1: Prepare the Cranberry Orange Glaze

• 2 cups fresh cranberries
• 1 cup orange juice
• 1/2 cup honey
• 2 tbsp orange zest, grated

Combine the fresh cranberries, orange juice, honey, and orange zest in a medium saucepan over medium-high heat.

Bring to a boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally, until the mixture thickens and the cranberries break down into a glossy glaze.

The glaze should coat the back of a spoon when ready.

Remove from heat and set aside to cool completely—this allows the flavors to meld and the glaze to reach the right consistency for brushing.

I prefer raw honey here because it adds a subtle floral note that complements the tart cranberries beautifully.

Step 2: Prepare the Herb Mixture and Season the Turkey

• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• Salt and pepper, to taste
• 1 turkey breast, bone-in and skin-on

While the glaze cools, preheat your oven to 375°F (190°C).

Pat the turkey breast completely dry with paper towels—this is crucial for achieving crispy skin.

In a small bowl, combine the olive oil, minced garlic, fresh rosemary, fresh thyme, salt, and pepper to create your herb paste.

I always use freshly minced garlic rather than pre-minced because the flavor is noticeably brighter and more aromatic.

Step 3: Season the Turkey and Prepare for Roasting

• herb mixture from Step 2
• turkey breast prepared in Step 2

Gently lift the skin of the turkey breast and rub half of the herb mixture from Step 2 directly onto the meat underneath the skin, working it in evenly.

Rub the remaining herb mixture over the exterior of the skin and into the cavity.

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

This technique keeps the herb flavors close to the meat while also creating an aromatic crust on the outside.

Step 4: Roast the Turkey with Glaze Application

• turkey breast from Step 3
• cranberry orange glaze from Step 1

Place the turkey in the preheated 375°F oven and roast for 20 minutes per pound (about 60-80 minutes for a 3-4 lb breast), or until the internal temperature reaches 165°F (74°C) when measured at the thickest part.

During the final 30 minutes of cooking, begin brushing the cooled cranberry orange glaze from Step 1 onto the turkey every 10 minutes, building up a rich, glossy coating.

This timing ensures the glaze caramelizes without burning, creating both visual appeal and concentrated flavor.

Step 5: Rest and Serve

• roasted turkey from Step 4

Remove the turkey from the oven and transfer it to a cutting board.

Let it rest for 15-20 minutes before carving—this allows the juices to redistribute throughout the meat, keeping it moist and tender.

Carve into slices and serve with any remaining glaze drizzled over the top or served on the side.