Cranberry Orange Glazed Turkey Breast — Cranberry Orange Glazed Turkey Breast holiday dinner

I fell in love with Cranberry Orange Glazed Turkey Breast the first year I tried making a smaller, fuss-free turkey for a cozy holiday with just a few friends. My grandmother always made a whole bird, but when space and time were tight I wanted something that still tasted festive and special. The bright citrus against tart cranberries brought back memories of sitting around a table, passing dishes and telling stories — and it instantly became my go-to when I want big flavor with less stress. Cranberries are native to North America and have long been used in Indigenous cooking and by early settlers; pairing them with orange adds a bright, modern twist that feels both traditional and celebratory.

Who is this recipe for?

• This recipe is perfect for busy parents, small holiday hosts, and home cooks who want a flavorful, beginner-friendly centerpiece without roasting an entire bird.

Core ingredients overview:

• This dish combines a single turkey breast (about 4–6 pounds) with a tangy-sweet glaze made from cranberry sauce, fresh orange juice, brown sugar, Dijon mustard, and aromatic herbs and spices to create a festive, easy-to-make main course.

Tools & Ingredients

Tools (you’ll need)

• Roasting pan with rack – promotes even cooking and collects drippings.
• Meat thermometer – ensures the turkey reaches a safe internal temperature.
• Small mixing bowl – to combine the glaze ingredients.
• Whisk or fork – for smoothing the glaze.
• Basting brush or spoon – to coat and baste the turkey.
• Aluminum foil – to tent the turkey while resting or prevent over-browning.
• Cutting board and chef’s knife – for slicing the rested turkey.
• Oven mitts – for safe handling of hot pans.

Ingredients (with benefits)

• 1 turkey breast (about 4–6 pounds) – a smaller, quicker roast than a whole turkey; great for small gatherings.
• Salt and pepper to taste – enhances natural flavors and balances sweetness.
• 1 cup cranberry sauce – provides tartness, color, and a classic holiday flavor.
• 1/2 cup orange juice – adds bright citrus acidity to cut through richness.
• 1/4 cup brown sugar – balances tartness with caramelized sweetness.
• 1 tablespoon Dijon mustard – adds a subtle tang and depth to the glaze.
• 1 teaspoon garlic powder – boosts savory flavor without extra prep.
• 1 teaspoon onion powder – adds mellow umami and rounds flavors.
• 1/2 teaspoon dried thyme – brings gentle herbaceous warmth.
• 1/2 teaspoon dried rosemary – offers a piney, aromatic note that pairs well with turkey.

Instructions

1. Preheat your oven to 350°F (175°C).
2. Season the turkey breast with salt and pepper and place it in a roasting pan on a rack.
3. In a small bowl, mix together the cranberry sauce, orange juice, brown sugar, Dijon mustard, garlic powder, onion powder, thyme, and rosemary until well combined.
4. Pour the glaze over the turkey breast, ensuring it’s well coated.
5. Roast in the oven for approximately 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C).
6. Baste the turkey with the glaze every 30 minutes to build layers of flavor and encourage a glossy finish.
7. Once cooked, remove from the oven and let it rest for 10–15 minutes before slicing to retain juices.
8. Serve with the remaining glaze and enjoy your festive meal!

FAQ

Q: Can I freeze this recipe?
A: Yes — you can freeze the cooked, sliced turkey breast wrapped tightly in foil or an airtight container for up to 3 months. Thaw overnight in the refrigerator and gently reheat, brushing with extra glaze to revive flavor.

Q: What can I use instead of cranberry sauce?
A: You can substitute a homemade cranberry compote (fresh cranberries, sugar, and orange zest cooked down) or try a store-bought cranberry-orange preserve for a similar sweet-tart profile.

Q: Can I use fresh cranberries instead of canned cranberry sauce?
A: Yes. Simmer 1 cup fresh cranberries with 1/4 cup sugar and 1/4 cup orange juice until they burst and thicken; let cool before using in the glaze.

Q: How do I prevent the glaze from burning?
A: Tent the turkey loosely with aluminum foil if the glaze begins to darken too quickly. You can remove the foil for the last 10–15 minutes to re-glaze and caramelize.

Tips & Tricks

• Bring the turkey breast to room temperature for 30 minutes before roasting so it cooks more evenly.
• Use an instant-read meat thermometer in the thickest part of the breast to avoid overcooking; remove at 160°F (71°C) and let rest to reach 165°F (75°C).
• Baste regularly but gently — too much brushing can remove the glaze; a steady spoon pour or a light brush works best.
• If you prefer a thicker glaze for serving, simmer a small portion of the cooked glaze on the stovetop for a few minutes to reduce and concentrate the flavors.

Conclusion

For a slightly different take and more recipe ideas, check out this Cranberry Orange Turkey Breast Recipe – S&SM: Cranberry Orange Turkey Breast Recipe – S&SM.
If you want inspiration for a glazed whole-bird or alternative techniques, see Cranberry Orange Glazed Turkey – Giadzy: Cranberry Orange Glazed Turkey – Giadzy.
For a Dutch oven method and other cooking tips, try Dutch Oven Turkey Breast with Cranberry Orange Glaze – The Healthy Epicurean: Dutch Oven Turkey Breast with Cranberry Orange Glaze – The Healthy Epicurean.

Enjoy this cozy, festive meal—and don’t forget to share it with friends and family.
Always add

tag after Directions.