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Best Cranberry Orange Turkey Breast Recipe for Thanksgiving

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This Best Cranberry Orange Glazed Turkey Breast is juicy, flavorful, and has a glossy, company-worthy finish. It’s sweet, tangy, and perfect for any fall gathering, from Thanksgiving to Christmas.

Ingredients

Scale
  • 1 bone-in turkey breast (5–7 lbs)
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup fresh or frozen cranberries
  • 1/2 cup orange juice, freshly squeezed (about 2 oranges)
  • 1/4 cup honey
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon (optional)
  • 1/2 cup chicken broth (low-sodium)
  • 1 tablespoon all-purpose flour (for gravy)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the lower third of the oven.
  2. Make the cranberry orange glaze: In a small saucepan, combine cranberries, orange juice, honey, brown sugar, orange zest, vanilla, and cinnamon. Bring to a simmer over medium heat. Cook for 8-10 minutes, stirring occasionally, until cranberries have burst and mixture has thickened slightly. Remove from heat and let cool for 5 minutes.
  3. Prepare the turkey breast: Pat the turkey breast dry with paper towels. In a small bowl, mix softened butter, salt, pepper, thyme, and rosemary. Gently loosen the skin of the turkey breast with your fingers, being careful not to tear it. Rub the butter mixture directly onto the meat under the skin, then spread any remaining butter over the top of the skin.
  4. Place the turkey on the rack: Set the turkey breast, skin side up, on the rack in your roasting pan. Pour the chicken broth into the bottom of the pan (not over the turkey).
  5. Roast for 45 minutes: Place the pan in the oven and roast uncovered for 45 minutes.
  6. Apply the first glaze: Remove the pan from the oven. Brush about half of the cranberry orange glaze generously over the turkey breast. Return to the oven and continue roasting for another 30 minutes.
  7. Apply the second glaze and check temperature: After 30 minutes, brush the remaining glaze over the turkey. Insert your instant-read thermometer into the thickest part of the breast, avoiding the bone. You’re looking for an internal temperature of 155°F (68°C). If it’s not there yet, continue roasting, checking every 10 minutes.
  8. Rest the turkey: Once the turkey reaches 155°F, remove it from the oven. Transfer it to a cutting board and tent loosely with aluminum foil. Let it rest for 15-20 minutes. The temperature will rise to a safe 165°F (74°C) during this time.
  9. Make the pan gravy (optional): While the turkey rests, pour the pan drippings into a small saucepan. Whisk in the flour over medium heat until smooth. Cook for 1 minute, then slowly whisk in the chicken broth. Simmer until thickened, about 2-3 minutes. Season with salt and pepper to taste.
  10. Carve and serve: Slice the turkey breast against the grain into 1/2-inch thick slices. Arrange on a platter and drizzle with any remaining glaze or gravy.

Notes

Don’t skip the rest—it keeps the meat juicy. Use a thermometer to avoid overcooking. If the glaze starts to burn, tent the turkey with foil. The glaze can be made up to 3 days ahead.

Nutrition

Keywords: cranberry orange turkey breast, thanksgiving turkey, glazed turkey breast, holiday turkey recipe, easy turkey breast

Find it online: https://lucastable.com/best-cranberry-orange-turkey-breast-recipe-for-thanksgiving/