Print

Best Cranberry Orange Glazed Turkey Breast: Easy Recipe

cranberry orange glazed turkey breast - featured image
Print Recipe

This cranberry orange glazed turkey breast is a holiday-worthy meal without the stress of a full bird. The glaze caramelizes into a sticky, tangy-sweet crust that keeps the meat incredibly juicy.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (about 4–5 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • 1 cup fresh or frozen cranberries
  • ½ cup fresh orange juice (about 1 large orange)
  • ¼ cup packed brown sugar
  • ¼ cup honey
  • 2 tablespoons orange zest (from about 2 oranges)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 cinnamon stick (optional)
  • ½ cup chicken broth or water
  • 1 small onion, quartered

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the lower third of the oven. Take the turkey breast out of the fridge and let it sit at room temperature for about 20 minutes.
  2. Make the glaze: In a small saucepan, combine cranberries, orange juice, brown sugar, honey, orange zest, apple cider vinegar, Dijon mustard, and cinnamon stick (if using). Bring to a simmer over medium heat, stirring occasionally. Cook for 8-10 minutes until cranberries burst and mixture thickens slightly. Remove cinnamon stick and let cool slightly.
  3. Prep the turkey: Pat the turkey breast dry with paper towels. Rub with olive oil, then season with salt, pepper, garlic powder, and dried thyme.
  4. Set up the pan: Place quartered onion in the bottom of a roasting pan and pour in chicken broth or water. Place a wire rack on top.
  5. Roast the turkey (first stage): Place turkey skin-side up on the rack. Roast for 45 minutes uncovered.
  6. Start glazing: After 45 minutes, brush a generous layer of glaze over the turkey. Return to oven and roast for 15 minutes.
  7. Repeat glazing every 15 minutes for the next 45 minutes to 1 hour (3-4 times total), building up a sticky, caramelized coating.
  8. Check for doneness: Turkey is done when an instant-read thermometer inserted into the thickest part (without touching bone) reads 160°F (71°C). Start checking at 1 hour 45 minutes; a 4-pound breast usually takes about 2 hours total.
  9. Rest the turkey: Transfer to a cutting board and let rest for 15-20 minutes, loosely tented with foil.
  10. Make the pan sauce (optional): Pour pan drippings through a fine-mesh strainer into a small saucepan. Skim off fat, add a splash of remaining glaze and 1 tablespoon butter. Whisk over medium heat until combined and bubbly.
  11. Slice and serve: Carve against the grain into thick slices. Arrange on a platter, spoon remaining glaze over top, and serve with pan sauce.

Notes

Pat the turkey dry for crispy skin. Use a thermometer, not a timer, for doneness. Let the turkey rest for at least 15-20 minutes. If glaze gets too thick, whisk in a tablespoon of water or orange juice.

Nutrition

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

Find it online: https://lumalunch.com/best-cranberry-orange-glazed-turkey-breast-easy-recipe/