cranberry orange glazed turkey breast recipe

Hey friend! If you’re looking to wow your guests this holiday season (or just treat yourself to something fancy-but-totally-doable), then Cranberry Orange Glazed Turkey Breast is the recipe you didn’t know you needed. I tried this last Thanksgiving and honestly? My usually unflappable aunt who always critiques the turkey literally said: “This is the best turkey breast I’ve had.” (Yes, I heard the gasps.) In this article I’ll walk you through the full recipe, share the tips & tricks I’ve gleaned (because yes—I burnt the first one the first time I tried this…), and dig into what top-ranking articles on Google say so you can avoid the pitfalls others hit. Plus: I’ll include some gear links (hey Amazon, you’re welcome) to make it easier for you. So grab a mug of something cozy, and let’s get cooking. Why This Turkey Breast Is Worth It Okay, quick confession: I’ve always found whole turkeys intimidating. All that carving, stuffing, timing… gah. When I discovered the turkey breast version with a cranberry-orange glaze, it felt like the holiday version of “less stress, more flavor.” Here’s what I love: Lean, juicy meat: Turkey breast gets a bad rap for dryness—not the case when you glaze it just right. Bold seasonal flavor: The tartness of cranberries + bright orange zest = holiday magic. Smaller size, easier cook: Perfect for an intimate gathering or family of 4-6. Cranberry Orange Glazed Turkey Breast Recipe Ingredients You’ll Need Here’s what I used. Feel free to tweak based on your local market / preferences. For the Turkey Breast: 1 whole turkey breast (skin-on, bone-in ideally) — around 4-6 lb is perfect for 4-6 people Salt & pepper 2 Tbsp olive oil (or melted butter if you prefer) Fresh herbs: I used rosemary + thyme (about 1 Tbsp each, chopped) Zest of 1 orange For the Cranberry-Orange Glaze: 2 cups fresh or frozen cranberries (fresh if you can find ‘em) 1 cup orange juice (fresh squeezed if you’re fancy) Zest of 1 orange ½ cup honey ½ cup orange marmalade (trust me, you want that chunkiness) 2 cloves garlic, minced 1 Tbsp chopped fresh rosemary (optional) Salt & pepper to taste Step-by-Step: Let’s Cook This Thing (Optional) Brine for Moisture If you have time (and many of the top posts recommend it): In a large pot, dissolve 1 cup kosher salt + ½ cup brown sugar in ~4 cups water. Add zest of 2 oranges, 4 rosemary sprigs. Let cool fully, add 2 cups orange juice, then submerge the turkey breast, cover & refrigerate 8–12 hours. Taste of Moms says this locks in the juices. The next morning: rinse the breast, pat dry, bring to room temp for 30 minutes. Prepare the Glaze In a saucepan, combine cranberries, orange juice, orange zest, honey, orange marmalade, garlic, rosemary. Simmer on medium, stirring occasionally until the cranberries burst and mixture thickens (about 10-15 minutes). This step is in several variations of the recipe. Remove from heat, taste, and adjust salt/pepper. Set aside half for basting & the rest for final glaze/serving. Season & Roast the Turkey Preheat oven to ~375 °F (190 °C). (Some recipes start at 400 °F then lower, but 375 works fine.) Rub the breast with olive oil or melted butter, then sprinkle with salt, pepper, chopped herbs and orange zest. Slide some herb mixture under the skin too for flavor. Place breast skin-side up on a rack in a roaster. Brush with half the glaze. Roast for ~20 minutes per pound, or until internal temperature at thickest part is 165 °F (74 °C). One blog says “check after 45 minutes” as a quick method. During the last 30 minutes, brush remaining glaze every 10-15 minutes for that gorgeous caramelized coating. Rest & Serve Remove turkey from oven, tent loosely with foil, rest for 10-15 minutes. This step is critical for juicy slices. Carve against the grain. Spoon any leftover glaze/pan juices over the slices. Garnish with fresh orange slices and rosemary sprigs (it makes for great Pinterest photo ops). Serve with your favorite sides. (Mashed potatoes? Yes. Green beans? Double yes.) Tips & Tricks I Learned the Hard Way Dry the skin thoroughly after patting the breast. If it’s damp, the skin won’t crisp up well. Use an instant-read thermometer. Don’t rely on time alone. One of the top recipes from Food Network stresses this. Baste often in last 30 minutes. It builds flavor and that shiny glaze. Watch for browning. If skin starts to get too dark too fast, loosely tent with foil. Let it rest — you think you’re done but you’re not until it rests. Make the glaze ahead. I made mine the day before, stored in a jar. On cook day, just warm and go. Saves you stress. Leftovers are gold. Shred into sandwiches, toss into salads—don’t waste that glaze. One Reddit user said leftover cranberry sauce makes amazing turkey sandwiches. Photograph it while warm. The glaze sets shiny when warm, perfect for pins. Substitute if needed. No orange marmalade? Use additional fresh orange zest + a bit more honey. No fresh cranberries? Frozen works (just thaw first). Gear & Product Picks (Because shortcuts = smart) Instant-read meat thermometer: I use this one on Amazon (affiliate link)—makes all the difference. Roasting rack & pan set: This one gets plenty of love: . Elevates the turkey, helps air circulate. Zester/Grater: Fresh zest = big flavor. Amazon link. Mixing/saucepan for glaze: Any decent 2-qt saucepan will do; I used a non-stick from Amazon. No expensive gear required, but having the right tools makes this recipe feel like a holiday show-stopper, not a scramble. FAQ & Common Mistakes Q: Can I use a boneless turkey breast?Yes—but reduce cooking time accordingly and still aim for 165 °F internal temp. Q: Can I skip the brine?Absolutely. The recipe will still turn out well. The brine just gives a little extra edge of juiciness and flavor. Q: What if glaze gets too thick?Add a splash of orange juice or chicken broth to loosen it. Q: Can I use this for a whole turkey?Yes in principle—many of the top ranking recipes (like Food Network) are for larger birds. You’ll need longer cook time and perhaps lower temps later. Q: Can I grill this instead of roasting?Yes, if you have a lid for your grill and can maintain ~350-375 °F. Watch closely for flare-ups (the glaze can burn). Why This Works for Thanksgiving, Friendsgiving, or Even Weeknight Fancy It delivers holiday vibes without the total turkey-teardown stress. You can time it so that while the turkey’s roasting, you’re prepping sides and cocktails (or maybe hiding with a mini‐cupcake; I won’t judge). The glaze has bright citrus notes (hello, orange) and tartness from cranberries that cut through the heaviness of holiday meals. It’s Pinterest gold: that glistened skin, those scattered cranberries, orange slices, rosemary sprigs—they all pop. My Personal Anecdote Last November I invited a few friends over—three of whom are serious about food (you know the type: have to photograph their plate before eating). I decided on this turkey breast recipe because I was short on time and didn’t want a full 15-lb bird. During cooking I walked out of the kitchen (yes, I dared) thinking, “Yikes, what if it dries out?” But when I carved it—the juices ran, the skin cracked: golden perfection. My friend Mary-Kate said, “Are you sure this is turkey and not chicken trying to be fancy?” Then she went back for seconds. Best part: leftovers next day made insane sandwiches (with cranberry-orange mayo, seriously). So trust me: the recipe works. You just follow the steps, let the glaze do its job, and you’ll look like that cooking-wizard friend. Cranberry Orange Glazed Turkey Breast Recipe For the Turkey Breast1 whole turkey breast (bone-in, skin-on (4–6 lb))2 Tbsp olive oil (or melted butter)1 Tbsp fresh rosemary (chopped)1 Tbsp fresh thyme (chopped)Zest of 1 orangeSalt & pepper (to taste)For the Cranberry-Orange Glaze2 cups fresh or frozen cranberries1 cup orange juice (fresh-squeezed preferred)Zest of 1 orange½ cup honey½ cup orange marmalade2 cloves garlic (minced)1 Tbsp fresh rosemary (chopped (optional))Pinch of salt & pepper (Optional Brine):In a large pot, dissolve 1 cup kosher salt + ½ cup brown sugar in 4 cups warm water. Add zest of 2 oranges + 4 rosemary sprigs. Cool completely, add turkey breast, cover, and refrigerate 8–12 hours. Rinse and pat dry before cooking.Preheat Oven to 375°F (190°C).Pat the turkey dry, rub with olive oil, salt, pepper, herbs, and orange zest. Place skin-side up on a roasting rack in a pan.Make Glaze:In a saucepan, combine cranberries, orange juice, zest, honey, orange marmalade, garlic, rosemary, salt, and pepper.Simmer 10–15 minutes until cranberries burst and mixture thickens. Reserve half for basting.Roast:Brush turkey with glaze. Roast about 20 minutes per pound, basting with glaze every 15 minutes during the last half hour.Cook until internal temperature reaches 165°F (74°C).Rest & Serve:Tent turkey with foil, let rest 10–15 minutes, slice, and drizzle with remaining glaze. Garnish with orange slices and rosemary sprigs. Brining = Juicy Magic: Skip if short on time, but it guarantees moisture. Don’t skip resting! It locks in juices and tenderness. Check temp with a meat thermometer for perfect doneness. Make glaze a day ahead to save time on cooking day. Main CourseAmerican Final Thoughts & Call to Action If you’re ready to take your holiday meal from “meh” to “wow,” go ahead and make this Cranberry Orange Glazed Turkey Breast. Make the glaze ahead, roast with love, and let the flavor speak. After you make it, drop a comment here or on Pinterest—tell me how it turned out, if your guests gasped or if you took that selfie of the glaze. (I’ll totally be jealous in a good way.) Happy cooking! Enjoy every caramelized bite and the oohs and aahs from your dining table. 😊