Cranberry Orange Glazed Turkey Breast | Easy Holiday Dinner

There’s something magical in the fragrant steam rising from this Cranberry Orange Glazed Turkey Breast—golden edges glistening under a glossy, tangy-sweet coating. After three rounds of testing in my tiny kitchen, I discovered that rubbing butter under the skin before roasting locks in deeper turkey flavor, while a gentle simmer tames the tartness of the cranberries. Each slice yields tender meat with a subtle citrus zing, crackling ever so slightly as it cools.

Why You’ll Love Cranberry Orange Glazed Turkey Breast

• A vibrant balance of sweet-tart glaze and savory turkey juices
• Visually stunning: glossy ruby-red coat and golden-brown skin
• Simple prep with pantry-friendly ingredients
• A nod to holiday tradition with a modern twist

A Little Background

When I first came across an orange-glazed turkey breast, I was intrigued by the seasonal flair. My initial trial taught me that massaging softened butter under the skin—rather than just on top—yields juicier slices. In the colder months, this recipe brightens the table and bridges old-school holiday flavors with a fresh citrus pop. It’s quickly become a midweek favorite, too, for a weeknight feast that feels celebratory.

Key Ingredients for Cranberry Orange Glazed Turkey Breast

• Boneless skin-on turkey breast (3 lb): rich texture, can swap for two smaller breasts
• Unsalted butter (2 tbsp, melted): under-skin boost; use ghee for nuttier notes
• Whole-berry cranberry sauce (1 cup): chunkier texture; homemade or canned works
• Fresh orange juice (½ cup): bright acidity; squeeze straight from oranges for depth
• Dijon mustard (1 tbsp): tangy lift; yellow mustard adds milder bite
• Ground cinnamon (¼ tsp): warm spice; substitute a pinch of allspice for complexity

How to Make Cranberry Orange Glazed Turkey Breast

1. Preheat the oven to 375°F (190°C). Pat the turkey breast dry. Season all over with 1 tsp kosher salt and ½ tsp black pepper. Brush melted butter under the skin and over the top.
2. Place the breast skin-side up on a rack in a roasting pan. Roast uncovered for 30 minutes, until skin starts to brown and juices glisten.
3. While it roasts, combine cranberry sauce, orange juice, 2 tbsp brown sugar, Dijon, and cinnamon in a saucepan. Simmer over medium heat for 5 minutes, stirring until sugar dissolves.
4. After 30 minutes, brush half the glaze onto the turkey. Continue roasting for 45 more minutes, brushing every 15 minutes, until an instant-read thermometer reads 165°F (74°C) at the thickest part.
5. Transfer the turkey to a cutting board, tent loosely with foil, and let rest 15 minutes before slicing. This pause locks in juices and gives the glaze a candy-like sheen.

Pro Tips & Troubleshooting

• Testing note: brushing every 12 minutes on my third run built a thick, jewel-like coating without charring.
• If the glaze begins to darken too fast, tent the turkey with foil to prevent burning.
• Swap in fresh cranberries—cook with sugar until they pop—for a textured jammy twist.
• To halve or double, keep the ratio of glaze ingredients constant; adjust roasting time by 10–15 minutes per pound.

Storage & Make-Ahead Guide

Let the turkey cool to room temperature (no more than 2 hours). Store in an airtight container in the fridge for up to 4 days or freeze for 2 months. Reheat at 325°F (160°C) until warmed through, about 20 minutes for slices. You can make the glaze up to 2 days ahead; refrigerate in a sealed jar and whisk gently before use. Always reheat turkey to 165°F (74°C) internal for safety.

Serving Suggestions

Arrange thin slices on a platter, drizzle extra warm glaze over the top, and sprinkle with chopped fresh thyme or orange zest. Pair with buttery mashed potatoes, roasted Brussels sprouts, or a wild rice pilaf to soak up every drop.

Frequently Asked Questions

• How long should I roast a turkey breast at 375°F? Roast 3 lb for about 1 hr 15 min total, aiming for 165°F internal.
• Can I use frozen turkey breast? Yes—thaw fully in the fridge (24–36 hrs) before seasoning and roasting.
• What can I serve with cranberry glazed turkey? Try mashed potatoes, green beans almondine, or a cranberry walnut salad.
• How far ahead can I make the glaze? Prepare up to 2 days before; store in fridge and rewarm gently.
• How do I store leftover turkey safely? Refrigerate in airtight containers within 2 hrs; eat within 4 days or freeze.
• Can I substitute fresh cranberries? Yes—cook 12 oz fresh cranberries with sugar until they burst, then proceed.

Final Thoughts

After perfecting this Cranberry Orange Glazed Turkey Breast over multiple tests, it remains my go-to for both festive gatherings and cozy dinners. I love pairing leftovers in sandwiches—those glossy cranberry streaks bring every bite to life. Give it a whirl, and let me know how your kitchen fills with that nutty, citrusy aroma!

More Recipes You’ll Love

• Cranberry Sauce Recipe – homemade tart-sweet sauce that elevates the glaze flavors
• Mashed Potatoes Recipe – silky potatoes perfect for soaking up every drop of cranberry orange glaze
• Green Bean Casserole Recipe – creamy, crunchy side contrasts the citrusy turkey