This Cranberry Orange Turkey Breast brings juicy, tender turkey and a bright, tangy glaze to the Thanksgiving table. I love how the citrus and cranberries make a classic roast feel festive without adding a lot of fuss.
Why You’ll Love This Cranberry Orange Turkey Breast
This roast is a lovely centerpiece for a smaller Thanksgiving gathering, and the cranberry orange glaze adds color and sweet-tart flavor to every slice. The ingredients are simple, the preparation is approachable, and the leftovers are just as welcome in sandwiches the next day.
Cranberry Orange Turkey Breast Ingredients & Substitutions
- 1 bone-in turkey breast, about 4 pounds
- 2 tablespoons unsalted butter, softened
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 2 garlic cloves, finely grated or minced
- 1 cup fresh or frozen cranberries
- 1/2 cup fresh orange juice
- 1 tablespoon finely grated orange zest
- 1/3 cup honey
- 1/2 cup turkey or chicken broth, divided
- 1 teaspoon Dijon mustard
Frozen cranberries can go straight into the glaze without thawing. If you do not have fresh thyme, dried thyme works well. For a slightly less sweet glaze, reduce the honey to 1/4 cup.
Step-by-Step Instructions to Make Cranberry Orange Turkey Breast
1. Prepare the turkey
Heat the oven to 375°F. Pat the turkey breast dry with paper towels. In a small bowl, combine the softened butter, salt, pepper, thyme, and garlic. Gently loosen the skin and spread some of the seasoned butter underneath it, then rub the remaining butter over the skin. Set the turkey breast in a roasting pan or oven-safe dish and pour in 1/4 cup of the broth.
2. Roast until nearly cooked
Roast the turkey breast uncovered for about 1 hour and 15 minutes, checking the temperature as it cooks. Cooking time varies with the size and shape of the breast, so use an instant-read thermometer rather than relying on time alone.
3. Make the cranberry orange glaze
While the turkey roasts, combine the cranberries, orange juice, orange zest, honey, Dijon mustard, and remaining 1/4 cup broth in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for about 8 to 10 minutes, until the berries burst and the mixture thickens slightly. Remove from the heat.
4. Glaze and finish roasting
When the thickest part of the turkey reaches about 150°F, brush a generous layer of glaze over the skin. Continue roasting until the thickest part of the breast reaches 165°F, usually another 10 to 20 minutes. If the skin browns quickly, loosely cover it with foil.
5. Rest and serve
Transfer the turkey to a cutting board and let it rest for 20 minutes before carving. Serve with the remaining cranberry orange glaze alongside the sliced turkey.
Tips for Success
- Pat the turkey dry before seasoning so the skin has a chance to brown.
- Use a meat thermometer in the thickest part of the breast, without touching the bone, to check for doneness.
- Wait until the turkey is nearly cooked before adding the glaze. This keeps the honey from browning too much in the oven.
- Let the roast rest before carving. This gives the juices time to settle and helps keep the slices moist.
Variations of Cranberry Orange Turkey Breast
For a more aromatic glaze, add a small pinch of ground cinnamon or a few fresh rosemary leaves while the cranberries simmer. If you like a little heat, stir a pinch of red pepper flakes into the finished glaze. You can also use a boneless turkey breast, adjusting the roasting time and checking the temperature early since it may cook faster.
Serving Suggestions: What to Pair with Cranberry Orange Turkey Breast
Serve this turkey with mashed potatoes, roasted carrots, green beans, or a simple leafy salad. Stuffing and warm dinner rolls make it feel right at home on a Thanksgiving menu, while the tangy glaze pairs especially well with buttery or savory sides.
Storage & Reheating Instructions
Refrigerate leftover turkey and glaze in separate airtight containers within two hours of serving. Enjoy within 3 to 4 days. Reheat sliced turkey covered in a baking dish with a splash of broth at 325°F until warmed through, or heat gently in a covered skillet. Warm the glaze in a small saucepan or in short bursts in the microwave, stirring between intervals.
Memories Made Around the Table
I like bringing this roast to the table while the glaze is still glossy and the orange aroma is filling the kitchen. It makes the meal feel special, and I always enjoy seeing everyone reach for one more spoonful of cranberry sauce to go with their turkey.
FAQs
Can I make the cranberry orange glaze ahead?
Yes. Make the glaze up to 3 days ahead and keep it covered in the refrigerator. Warm it gently before serving, adding a spoonful of broth or water if it has thickened too much.
Can I use frozen cranberries?
Yes. Add frozen cranberries directly to the saucepan. They may need an extra minute or two to soften and burst.
How do I know when the turkey breast is done?
Check the thickest part of the breast with an instant-read thermometer, avoiding the bone. It is ready when it reaches 165°F.
Can I prepare the turkey ahead of time?
You can season the turkey and refrigerate it, covered, for up to one day before roasting. Let it sit at room temperature for about 30 minutes while the oven heats, then roast as directed.
Final Thoughts
Cranberry Orange Turkey Breast is a colorful, flavorful choice for Thanksgiving dinner, with a juicy roast and a bright homemade glaze. Pair it with your favorite holiday sides, save a little glaze for the table, and enjoy the leftovers while they last.
Cranberry Orange Turkey Breast
Equipment
- 1 Roasting pan or oven-safe dish
- 1 Small saucepan
- 1 Instant-read thermometer
- 1 Pastry Brush
Ingredients
Turkey
- 4 pounds bone-in turkey breast
- 2 tablespoons unsalted butter softened
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 2 garlic cloves finely grated or minced
- 0.5 cup turkey or chicken broth divided
Cranberry Orange Glaze
- 1 cup fresh or frozen cranberries
- 0.5 cup fresh orange juice
- 1 tablespoon orange zest finely grated
- 0.3333 cup honey
- 1 teaspoon Dijon mustard
Instructions
Turkey
- Heat the oven to 375°F. Pat the turkey breast dry with paper towels. In a small bowl, combine the softened butter, salt, pepper, thyme, and garlic. Gently loosen the skin and spread some of the seasoned butter underneath it, then rub the remaining butter over the skin. Set the turkey breast in a roasting pan or oven-safe dish and pour in 1/4 cup of the broth.
- Roast the turkey breast uncovered for about 1 hour and 15 minutes, checking the temperature as it cooks. Cooking time varies with the size and shape of the breast, so use an instant-read thermometer rather than relying on time alone.
Cranberry Orange Glaze
- While the turkey roasts, combine the cranberries, orange juice, orange zest, honey, Dijon mustard, and remaining 1/4 cup broth in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for about 8 to 10 minutes, until the berries burst and the mixture thickens slightly. Remove from the heat.
- When the thickest part of the turkey reaches about 150°F, brush a generous layer of glaze over the skin. Continue roasting until the thickest part of the breast reaches 165°F, usually another 10 to 20 minutes. If the skin browns quickly, loosely cover it with foil.
- Transfer the turkey to a cutting board and let it rest for 20 minutes before carving. Serve with the remaining cranberry orange glaze alongside the sliced turkey.