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A roasted turkey breast with a vibrant cranberry orange glaze, fresh out of the oven in a roasting pan. The skin is golden brown and crispy.

Cranberry Orange Turkey Breast: The Perfect Holiday Recipe

This Cranberry Orange Turkey Breast is the ultimate holiday centerpiece! A juicy, tender roasted turkey breast with a sweet and tangy glaze, it's incredibly flavorful and surprisingly easy to make. Perfect for Thanksgiving or Christmas dinner.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Turkey Breast
  • 3.5 lb boneless, skin-on turkey breast About 3-4 pounds.
  • 2 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
For the Cranberry Orange Glaze
  • 12 oz fresh cranberries
  • 0.75 cup orange juice Freshly squeezed is best.
  • 1 tbsp orange zest
  • 0.5 cup maple syrup
  • 1 tbsp dijon mustard
  • 1 cinnamon stick

Equipment

  • 1 Roasting pan
  • 1 Small Saucepan
  • 1 Instant-Read Meat Thermometer

Method
 

  1. Preheat oven to 375°F (190°C). Pat the turkey breast completely dry with paper towels. Rub with olive oil and season all over with rosemary, thyme, salt, and pepper. Place in a roasting pan.
  2. In a small saucepan, combine cranberries, orange juice, orange zest, maple syrup, and Dijon mustard. Bring to a simmer over medium heat. Cook for 10-12 minutes until cranberries have burst and the sauce has thickened. Remove from heat.
  3. Place the turkey in the preheated oven and roast for approximately 20 minutes per pound, or until an instant-read thermometer inserted into the thickest part registers 150°F (65°C).
  4. Brush half of the cranberry orange glaze over the turkey breast. Return to the oven and continue to roast for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
  5. Remove the turkey from the oven and tent with foil. Let it rest for 15 minutes before slicing. Serve with the remaining glaze.

Notes

Using a meat thermometer is crucial for ensuring the turkey is cooked through but still juicy.
Letting the turkey rest is a non-negotiable step for tender, flavorful meat.