Juicy Cranberry Orange Glazed Turkey Breast for Festive Feasts

When you want a show-stopping holiday centerpiece without the fuss of a whole turkey, this Juicy Cranberry Orange Glazed Turkey Breast is the perfect solution. It’s a beautifully roasted turkey breast with a stunning, sweet-and-tangy glaze that is bursting with the flavors of the season. This recipe is simple, elegant, and guarantees a perfectly juicy result every time.

The secret to this recipe is in the two-step process: a simple roast that ensures a tender, moist interior, followed by a quick baste with a vibrant cranberry-orange glaze that gives the turkey a beautiful, festive finish. It's a no-fail recipe that is perfect for a small gathering or a holiday meal.

Juicy Cranberry Orange Glazed Turkey Breast

Yields: 6-8 servings

Prep time: 10 minutes

Cook time: 1.5 - 2 hours

Ingredients

  • 1 bone-in turkey breast (5-6 lbs)

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon dried thyme

  • For the Glaze:

    • 1 cup whole cranberry sauce (canned or homemade)

    • ½ cup fresh orange juice

    • 2 tablespoons brown sugar, packed

Instructions

1. Prepare the Turkey

  1. Preheat Oven: Preheat your oven to 350°F (175°C).

  2. Pat Dry: Pat the turkey breast completely dry with paper towels. This is a crucial step for getting a golden-brown skin.

  3. Season: In a small bowl, combine the olive oil, salt, pepper, garlic powder, and dried thyme. Rub the mixture all over the turkey breast, making sure to coat the skin evenly.

  4. Roast: Place the turkey breast, skin-side up, in a roasting pan or on a wire rack set in a baking sheet. Roast for 1 to 1.5 hours.

2. Make the Glaze

  1. Combine: While the turkey is roasting, prepare the glaze. In a small saucepan, combine the cranberry sauce, orange juice, and brown sugar.1

  2. Simmer: Bring the mixture to a simmer over medium heat, stirring until the cranberry sauce and brown sugar are dissolved and the glaze is smooth.

  3. Reduce: Reduce the heat to low and let the glaze simmer for about 5 minutes, or until it has thickened slightly. Set aside.

3. Glaze and Finish

  1. Baste: During the last 30 minutes of cooking, begin to baste the turkey breast with the cranberry-orange glaze every 10 minutes. This will give it a beautiful, shiny crust.

  2. Check Doneness: The turkey is done when an instant-read thermometer inserted into the thickest part of the breast reads 165°F (74°C).

  3. Rest: Remove the turkey breast from the oven and let it rest for at least 15 minutes before carving. This is crucial for a juicy result.

Pro-Tips for a Perfect Turkey Breast

  • The Thermometer is Your Best Friend: The best way to ensure a juicy turkey breast is to use an instant-read meat thermometer. Cooking by time alone can lead to dry meat.

  • Don't Overcook: Turkey breast is very lean and can dry out quickly.2 Once it hits 165°F, it's done. The temperature will continue to rise slightly as it rests.

  • The Glaze: Basting the turkey during the last 30 minutes prevents the glaze from burning. This gives you a beautifully caramelized, not burnt, crust.

  • The Rest: Resting the meat allows the juices to redistribute, ensuring every slice is moist and tender.3

  • Serve with the Glaze: You can warm up any leftover glaze and serve it on the side for extra flavor.