Dinner

Cranberry Orange Glazed Turkey Breast Recipe

ByRita Bennet November 8, 2025November 8, 2025

Introduction

This Cranberry Orange Glazed Turkey Breast is a delightful twist on a classic roast, featuring a bright and tangy glaze that perfectly complements the tender meat. It’s an ideal dish for festive gatherings or a special family dinner.

A white plate holds a sliced glazed turkey breast with a shiny, golden-brown surface, each thick layer revealing moist, white meat inside. Generous dollops of rich, deep red cranberry sauce are spread on top and scattered around the base, adding a chunky texture. Fresh green thyme sprigs sit on the turkey, adding a touch of natural color and herbs. Bright orange slices are arranged in a semi-circle at the back of the plate, their juicy segments glowing softly. The plate is set on a white marbled surface with blurred greenery in the background, giving a cozy, fresh feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (3-4 lb) turkey breast, bone-in and 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

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a small saucepan, combine cranberries, orange juice, honey, and orange zest. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until cranberries burst and the mixture thickens. Let it cool.

Step 3: Pat the turkey breast dry with paper towels. In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
Step 4: Loosen the skin of the turkey breast and rub half the herb mixture under the skin. Spread the remaining mixture over the skin and inside the cavity.
Step 5: Place the turkey breast in a roasting pan, skin side up.

Step 6: Roast for 20 minutes per pound, or until the internal temperature reaches 165°F (74°C) at the thickest part.
Step 7: In the last 30 minutes of roasting, brush the turkey breast with the cranberry orange glaze every 10 minutes.
Step 8: Remove from the oven, let it rest for 15-20 minutes, then carve and serve.

Tips & Variations

For an extra burst of flavor, add a splash of balsamic vinegar to the glaze before simmering.
Use fresh herbs if possible, but dried rosemary and thyme can be substituted at one-third the quantity.
If you prefer a thicker glaze, simmer it a few minutes longer until it reaches your desired consistency.

Try adding a pinch of cinnamon or cloves to the glaze for a warm, spiced note.

Storage

Store leftover turkey breast in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through to prevent drying out. The cranberry orange glaze can be stored separately in the fridge for up to 5 days.

How to Serve

A white plate holds a thick, glazed roast sliced into six layers visible from the side, showing smooth, pale inside meat with a shiny, caramel-brown outside. The top and sides are covered with a glossy red cranberry sauce studded with whole cranberries, and sprigs of fresh green thyme rest on top. Around the roast, there are more cranberries scattered and several bright orange sliced rounds placed at the back, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a turkey breast without skin for this recipe?

While the skin helps keep the turkey moist and holds the herb mixture, you can prepare this recipe with a skinless breast. Just rub the herb mixture evenly over the surface and be careful not to overcook to avoid dryness.

Is it possible to make the glaze ahead of time?

Yes, the cranberry orange glaze can be made a day ahead and stored in the refrigerator. Reheat gently before brushing it onto the turkey to maintain its flavor and texture.