This Amazing Cranberry Orange Glazed Turkey Breast is the perfect balance of sweet, savory, and festive flavors. Juicy turkey is roasted until tender, then coated in a glossy cranberry-orange glaze that brings brightness and warmth to every bite. It’s an ideal choice for holiday dinners, smaller gatherings, or anytime you want a beautiful centerpiece without cooking a whole turkey. The citrus, herbs, and subtle spices make this dish feel special while still being surprisingly easy to prepare.

Preparation and Cooking Time

Prep Time: 20 minutes
Cooking Time: 1½–2 hours
Resting Time: 15–20 minutes
Total Time: About 2 hours 40 minutes
Servings: 6–8
Calories: Approximately 320–360 kcal per serving

Ingredients Overview

This recipe combines classic holiday ingredients into one elegant dish. Cranberries and orange juice create a naturally tangy-sweet glaze, enhanced with honey, brown sugar, and Dijon mustard. Fresh herbs and warm spices complement the turkey beautifully, making the flavors both comforting and festive.

Ingredients

For the Turkey

3–4 lb boneless turkey breast, skin on
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)

For the Cranberry Orange Glaze

1 cup fresh or frozen cranberries
1 cup orange juice
½ cup brown sugar
¼ cup honey
2 tablespoons Dijon mustard
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon black pepper

Tools You’ll Need

Medium saucepan
Roasting pan
Basting brush or spoon
Meat thermometer
Aluminum foil (optional)

Additions and Variations

Flavor Enhancements

Add orange zest to the glaze for extra citrus aroma
Stir in a pinch of cloves or nutmeg for deeper holiday spice

Herb Options

Swap rosemary and thyme for sage or oregano
Add a few whole sprigs of herbs to the roasting pan

Sweetness Adjustments

Reduce honey slightly for a more tart glaze
Replace part of the brown sugar with maple syrup

Step-by-Step Instructions

Prepare the Oven

Preheat your oven to 350°F (175°C). Position a rack in the center of the oven.

Make the Cranberry Orange Glaze

In a medium saucepan over medium heat, combine cranberries, orange juice, brown sugar, honey, Dijon mustard, cinnamon, salt, and black pepper. Bring to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. Remove from heat and let cool.

Season the Turkey

Pat the turkey breast dry with paper towels. Rub olive oil evenly over the surface, then season generously with rosemary and thyme.

Roast the Turkey

Place the turkey breast in a roasting pan. Pour half of the cranberry orange glaze over the top, reserving the remaining glaze for serving. Roast uncovered for 1½–2 hours, basting with glaze every 30 minutes, until the internal temperature reaches 165°F (74°C).

Rest and Slice

Remove the turkey from the oven and let it rest for 15–20 minutes before slicing. This allows the juices to redistribute and keeps the meat tender.

Serving Suggestions

Serve sliced turkey breast drizzled with the reserved cranberry orange glaze. It pairs beautifully with mashed potatoes, roasted vegetables, stuffing, or a fresh green salad. The extra glaze also works wonderfully as a sauce for leftovers.

Helpful Tips

If the glaze begins to brown too quickly, tent the turkey loosely with foil during the last part of roasting. Always use a meat thermometer for best results. Letting the turkey rest is essential for juicy slices.

Storage Notes

Store leftover turkey in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the oven or microwave with a spoonful of extra glaze to keep it moist.

Amazing Cranberry Orange Glazed Turkey Breast

Author: Sophia

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Ingredients

Scale

3 to 4 pounds boneless turkey breast, skin on
1 cup fresh or frozen cranberries
1 cup orange juice
1/2 cup brown sugar
1/4 cup honey
2 tablespoons Dijon mustard
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
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Instructions

Preheat your oven to 350°F (175°C).
In a medium saucepan over medium heat, combine the cranberries, orange juice, brown sugar, honey, Dijon mustard, cinnamon, salt, and black pepper. Bring to a simmer and cook for about 10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. Remove from heat and let cool.
Pat the turkey breast dry with paper towels. Rub the olive oil all over the turkey, then season with salt, pepper, rosemary, and thyme.
Place the turkey breast in a roasting pan and pour half of the cranberry orange glaze over the top, reserving the other half for later.
Roast the turkey in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Baste the turkey with the glaze every 30 minutes.
Once cooked, remove the turkey from the oven and let it rest for 15-20 minutes before slicing. Serve with the remaining glaze on the side.