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Juicy Cranberry Orange Glazed Turkey Breast – Best Easy Recipe

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This juicy cranberry orange glazed turkey breast is the perfect balance of sweet and tangy, with a glossy caramelized glaze that keeps the meat tender and moist. Ideal for small gatherings or a cozy Sunday roast, it’s impressive yet forgiving, making your whole house smell like December.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (5–6 pounds)
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • 1 cup whole berry cranberry sauce
  • ½ cup fresh orange juice (about 2 oranges)
  • 2 tablespoons orange zest
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves (optional)
  • 1 cup low-sodium chicken broth
  • 1 small onion, quartered
  • 2 sprigs fresh rosemary (or 1 teaspoon dried)

Instructions

  1. Preheat your oven to 325°F (163°C). Position the rack in the lower third of the oven.
  2. Pat the turkey breast completely dry with paper towels. Let it sit out for 15 minutes after patting to air-dry slightly.
  3. In a small bowl, mix the salt, pepper, thyme, and garlic powder. Rub the softened butter all over the turkey breast, getting under the skin where you can. Then sprinkle the seasoning mixture evenly over the entire surface.
  4. In a small saucepan over medium heat, combine the cranberry sauce, orange juice, orange zest, honey, Dijon mustard, apple cider vinegar, cinnamon, and cloves. Whisk until smooth and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the glaze thickens slightly and becomes glossy. Remove from heat and set aside.
  5. Place the quartered onion and rosemary sprigs in the bottom of your roasting pan. Pour in the chicken broth. Place the turkey breast on the rack, skin side up.
  6. Roast the turkey breast for 45 minutes undisturbed.
  7. After 45 minutes, remove the pan from the oven. Brush a generous layer of the cranberry orange glaze all over the turkey breast. Return to the oven.
  8. Every 20 minutes, remove the pan and brush on another layer of glaze. Repeat 3-4 more times.
  9. After about 1 hour and 45 minutes total cooking time, start checking the internal temperature. Insert your meat thermometer into the thickest part of the breast, avoiding the bone. You’re looking for 160°F (71°C).
  10. Once the turkey hits 160°F, remove it from the oven. Transfer to a cutting board and tent loosely with aluminum foil. Let it rest for 15-20 minutes.
  11. While the turkey rests, pour the pan drippings through a fine-mesh strainer into a small saucepan. Skim off any excess fat. Bring to a simmer and whisk in any remaining glaze. Season with salt and pepper to taste.
  12. Using a sharp carving knife, slice the turkey breast against the grain into even slices. Arrange on a platter and drizzle with the pan sauce. Serve immediately.

Notes

Don’t skip the brine effect: let the seasoned turkey sit in the fridge uncovered for 4-6 hours before roasting for crispier skin. If your oven runs hot, reduce temperature to 300°F (149°C) and cook longer. Baste gently with thin, even layers. Resting for 15-20 minutes is non-negotiable for juicy meat. Use a meat thermometer for best results.

Nutrition

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