Bring the vibrant flavors of the holidays to your table with this Cranberry Orange Glazed Turkey Breast. The sweet-tart cranberry glaze paired with zesty orange creates a mouthwatering combination that’s as visually stunning as it is delicious. Perfect for smaller gatherings or anyone who prefers white meat, this recipe elevates a classic turkey dinner with a modern, flavorful twist.
Why Turkey Breast?
Turkey breast is a lean, protein-packed choice that’s easier to manage than a whole bird. With the bone-in, skin-on method, the meat stays juicy and tender, while the flavorful skin crisps beautifully in the oven. It’s ideal for holiday dinners, weeknight meals, or whenever you want a smaller, hassle-free centerpiece.
The Magic of Cranberries and Oranges
Cranberries provide a tart, refreshing contrast to the natural sweetness of orange, creating a glaze that perfectly complements the turkey without overpowering it. Beyond flavor, cranberries are rich in antioxidants and vitamin C, while oranges add a boost of vitamin C, fiber, and vibrant citrus notes—making this dish both festive and nutritious.
How to Make It
- Prepare the Glaze: In a small saucepan, combine cranberries, orange juice, honey, and orange zest. Simmer until the cranberries burst and the mixture thickens, then let cool.
- Season the Turkey: Pat the turkey dry. Mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub half the mixture under the skin and the rest on top.
- Roast: Place the turkey in a roasting pan, skin-side up, and roast at 375°F (190°C), about 20 minutes per pound, until the internal temperature reaches 165°F (74°C).
- Glaze: In the final 30 minutes, brush the turkey with the cranberry-orange glaze every 10 minutes for a glossy, caramelized finish.
- Rest and Serve: Let the turkey rest for 15–20 minutes before carving. Garnish with fresh orange slices, cranberries, and sprigs of rosemary for a stunning presentation.
Tips for Perfect Results
- Pat Dry for Crispy Skin: Removes moisture for a golden, crunchy exterior.
- Herb-Rubbed Depth: Apply herbs under and over the skin for full flavor penetration.
- Frequent Glazing: Keeps the meat moist and infuses the turkey with the sweet-tart glaze.
- Rest Before Carving: Locks in juices for tender, juicy slices.
Serving Suggestions
Pair this festive turkey with roasted vegetables, creamy mashed potatoes, wild rice pilaf, or a crisp green salad. Add a sparkling cranberry-orange mocktail or a glass of Pinot Noir for the perfect holiday pairing.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently with a splash of broth to keep the meat moist. Transform any extra turkey into sandwiches, salads, casseroles, tacos, or pasta dishes for quick, flavorful meals after the holidays.
Conclusion
The Cranberry Orange Glazed Turkey Breast isn’t just a meal—it’s a celebration of holiday flavors and festive presentation. Easy to prepare yet impressive enough to wow your guests, this dish is perfect for any occasion. Juicy, tender, and bursting with sweet, tangy, and herbaceous flavors, it’s destined to become a holiday favorite that will have everyone asking for seconds.
Ingredients:
- 1 (3–4 lb) turkey breast, bone-in, skin-on
- 2 cups fresh cranberries
- 1 cup orange juice
- 1/2 cup honey
- 2 tablespoons orange zest
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Directions:
- Make Glaze: In a small saucepan, combine cranberries, orange juice, honey, and orange zest. Bring to a boil, then simmer 10–15 minutes until cranberries burst and glaze thickens. Let cool.
- Prep Turkey: Pat turkey dry. Mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub half under the skin, half over the skin.
- Roast Turkey: Place in roasting pan, skin-side up. Roast at 375°F (190°C), about 20 minutes per pound, until internal temperature reaches 165°F (74°C).
- Glaze: In the last 30 minutes, brush with cranberry-orange glaze every 10 minutes.
- Rest and Serve: Let rest 15–20 minutes before carving.
Prep Time: 20 min | Cook Time: 1 hr 15 min | Total Time: 1 hr 35 min
Servings: 6 | Calories: 325 kcal