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Best Juicy Cranberry Orange Glazed Turkey Breast Recipe

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This cranberry orange glazed turkey breast is juicy, tender, and topped with a sticky, tart-sweet glaze. Perfect for Thanksgiving or any special dinner, it comes together in under two hours with simple ingredients.

Ingredients

Scale
  • 1 (3-4 pound) boneless, skin-on turkey breast
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1 cup fresh or frozen cranberries
  • 1/2 cup orange marmalade
  • 1/4 cup fresh orange juice
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh orange zest
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. While it’s heating, take your turkey breast out of the fridge and let it sit at room temperature for about 20 minutes.
  2. Make the seasoned butter. In a small bowl, combine the softened butter, kosher salt, black pepper, garlic powder, and dried thyme. Mix with a fork until well combined.
  3. Prep the turkey. Pat the turkey breast dry with paper towels. Gently loosen the skin from the meat, creating a pocket. Slide about half of the seasoned butter under the skin, spreading evenly. Rub the remaining butter all over the outside of the turkey.
  4. Start the glaze. In a small saucepan, combine the fresh cranberries, orange marmalade, fresh orange juice, honey, Dijon mustard, and red pepper flakes (if using). Bring to a simmer over medium heat, stirring occasionally. Cook for 8-10 minutes until cranberries have burst and mixture has thickened slightly. Remove from heat and stir in fresh orange zest. Set aside about 1/4 cup of the glaze for serving.
  5. Roast the turkey. Place the turkey breast on the rack in your roasting pan, skin side up. Roast for 30 minutes without opening the oven door.
  6. After 30 minutes, reduce the oven temperature to 350°F (175°C). Apply a generous layer of the cranberry orange glaze to the turkey breast using a silicone brush.
  7. Continue glazing every 15 minutes, about 3-4 times total. If the glaze gets too thick, add a splash of orange juice or water to thin it out.
  8. After about 1 hour and 15 minutes of total roasting time, start checking the internal temperature. Insert an instant-read thermometer into the thickest part of the breast, avoiding the bone. You’re looking for 160°F (71°C).
  9. Once the turkey hits 160°F, remove it from the oven and transfer to a cutting board. Tent loosely with aluminum foil and let rest for 15-20 minutes.
  10. After resting, slice the turkey breast against the grain into 1/2-inch thick slices. Arrange on a serving platter and drizzle with the reserved glaze. Garnish with fresh orange slices and a few whole cranberries if desired.

Notes

Don’t skip the butter under the skin for juicy meat. Watch the glaze carefully to prevent burning; tent with foil if needed. Let the turkey rest properly for 15-20 minutes. Use a thermometer, not a timer, for doneness. The glaze can be made up to 3 days ahead and reheated.

Nutrition

Keywords: turkey breast, cranberry orange glaze, Thanksgiving turkey, holiday turkey, juicy turkey breast

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