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.

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 turkey breast (bone-in, skin-on, 3 to 4 lb)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp fresh thyme leaves
• Salt and pepper, to taste

For the cranberry-orange glaze:

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

Step 1: Prepare the Cranberry Orange Glaze

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

In a small saucepan, combine the fresh cranberries, orange juice, honey, and orange zest.

Bring the mixture to a boil over medium-high heat.

Reduce the heat and let it simmer for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens into a glaze.

Remove from the heat and allow it to cool while you prepare the turkey.

Step 2: Preheat the Oven and Prepare the Turkey Breast

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

Preheat your oven to 375°F (190°C).

Meanwhile, pat the turkey breast thoroughly dry with paper towels—this helps the skin get nice and crispy during roasting.

Step 3: Make the Herb Rub

• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp fresh thyme leaves
• salt and pepper, to taste

In a small bowl, combine the olive oil, minced garlic, chopped fresh rosemary, fresh thyme leaves, salt, and pepper.

Mix well to form an aromatic herb rub.

I like to use my hands to gently bruise the herbs as I mix for maximum flavor.

Step 4: Season and Prep the Turkey Breast

• turkey breast from Step 2
• herb mixture from Step 3

Carefully loosen the skin of the prepared turkey breast using your fingers.

Rub half of the herb mixture from Step 3 under the skin, being gentle not to tear it.

Spread the remaining herb mixture over the surface of the skin and inside the cavity.

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

Step 5: Roast the Turkey and Glaze

• turkey breast prepared in Step 4
• cranberry orange glaze from Step 1

Roast the turkey breast in the preheated oven for about 20 minutes per pound, or until a meat thermometer inserted into the thickest part registers 165°F (74°C).

During the last 30 minutes of roasting, brush the turkey breast every 10 minutes with the cooled cranberry orange glaze from Step 1 to create a glossy, caramelized finish.

I like to reserve a bit of glaze for serving at the table.

Step 6: Rest, Carve, and Serve

Remove the turkey breast from the oven and let it rest for 15-20 minutes to ensure it stays juicy.

Carve the turkey breast and serve, optionally garnished with extra orange slices, rosemary sprigs, or whole cranberries if desired.

Sweet Cranberry Orange Glazed Turkey Breast

Delicious Sweet Cranberry Orange Glazed Turkey Breast recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 22 minutes mins

Total Time 2 hours hrs 2 minutes mins

Servings 4

Calories 2000 kcal

Ingredients

  

For the turkey:

• 1 turkey breast (bone-in, skin-on, 3 to 4 lb)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp fresh thyme leaves
• salt and pepper, to taste

For the cranberry-orange glaze:

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

Instructions

 

• In a small saucepan, combine the fresh cranberries, orange juice, honey, and orange zest. Bring the mixture to a boil over medium-high heat. Reduce the heat and let it simmer for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens into a glaze. Remove from the heat and allow it to cool while you prepare the turkey.
• Preheat your oven to 375°F (190°C). Meanwhile, pat the turkey breast thoroughly dry with paper towels—this helps the skin get nice and crispy during roasting.
• In a small bowl, combine the olive oil, minced garlic, chopped fresh rosemary, fresh thyme leaves, salt, and pepper. Mix well to form an aromatic herb rub. I like to use my hands to gently bruise the herbs as I mix for maximum flavor.
• Carefully loosen the skin of the prepared turkey breast using your fingers. Rub half of the herb mixture from Step 3 under the skin, being gentle not to tear it. Spread the remaining herb mixture over the surface of the skin and inside the cavity. Place the seasoned turkey breast, skin side up, in a roasting pan.
• Roast the turkey breast in the preheated oven for about 20 minutes per pound, or until a meat thermometer inserted into the thickest part registers 165°F (74°C). During the last 30 minutes of roasting, brush the turkey breast every 10 minutes with the cooled cranberry orange glaze from Step 1 to create a glossy, caramelized finish. I like to reserve a bit of glaze for serving at the table.
• Remove the turkey breast from the oven and let it rest for 15-20 minutes to ensure it stays juicy. Carve the turkey breast and serve, optionally garnished with extra orange slices, rosemary sprigs, or whole cranberries if desired.