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Best Cranberry Orange Glazed Turkey Breast: Easy Holiday Dinner

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This cranberry orange glazed turkey breast is the perfect centerpiece for any holiday gathering. It’s impressive yet stress-free, with a tangy-sweet glaze that locks in moisture and creates a gorgeous lacquered finish.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (5–7 pounds)
  • 3 tablespoons unsalted butter, softened
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 cup fresh or frozen cranberries
  • 1/2 cup orange juice, freshly squeezed (about 2 oranges)
  • 1/3 cup honey
  • 1/4 cup brown sugar, packed
  • 2 tablespoons orange zest
  • 1 tablespoon apple cider vinegar
  • 1 cinnamon stick (optional)
  • Pinch of red pepper flakes
  • 1 orange, quartered
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 small onion, quartered
  • 2 cloves garlic, smashed

Instructions

  1. Take the chill off the turkey (30-45 minutes before cooking). Pull the turkey breast from the fridge and let it sit at room temperature. Pat it completely dry with paper towels.
  2. Preheat your oven to 375°F (190°C). Position the rack in the lower third of the oven.
  3. Make the cranberry orange glaze. In a small saucepan, combine the cranberries, orange juice, honey, brown sugar, orange zest, apple cider vinegar, cinnamon stick, and red pepper flakes. Bring to a simmer over medium heat, then reduce to low. Let it bubble gently for 8-10 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened slightly. Remove from heat, fish out the cinnamon stick, and let it cool.
  4. Season the turkey. In a small bowl, mix the softened butter with the salt, pepper, garlic powder, and dried thyme. Using your hands, gently loosen the skin from the meat. Spread about half the seasoned butter directly onto the meat under the skin. Rub the remaining butter all over the outside of the turkey.
  5. Build the flavor base. Place the quartered orange, rosemary sprigs, thyme sprigs, onion, and smashed garlic in the center of your roasting pan. Set the turkey breast on top of the aromatics, skin side up.
  6. Start roasting. Place the turkey in the preheated oven and roast for 45 minutes undisturbed.
  7. Apply the first glaze layer. After 45 minutes, remove the turkey from the oven. Brush a generous layer of the cranberry orange glaze all over the skin. Return to the oven and continue roasting.
  8. Glaze and rotate. Every 20 minutes after that, pull the turkey out and brush on another layer of glaze. Rotate the pan each time for even cooking. You’ll do this about 3-4 times depending on your turkey size.
  9. Check for doneness. After about 1 hour and 45 minutes to 2 hours total cooking time, start checking the temperature. Insert your instant-read thermometer into the thickest part of the breast, avoiding the bone. You’re looking for 160°F (71°C) — it will carry over to 165°F as it rests.
  10. Rest before carving. Transfer the turkey to a cutting board and tent loosely with foil. Let it rest for at least 15-20 minutes.
  11. Carve and serve. Slice against the grain into even pieces. Spoon any remaining glaze from the pan over the top, or warm it up and serve on the side.

Notes

Dry the skin obsessively for crispy skin. Don’t skip the resting time. Make the glaze ahead up to three days in advance. Use a thermometer, not the clock. Save the drippings for gravy.

Nutrition

Keywords: cranberry orange glazed turkey breast, holiday turkey, easy turkey recipe, Thanksgiving turkey, bone-in turkey breast

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