I love how cranberry and orange bring a bright, festive touch to a Thanksgiving turkey breast. This roast comes with a simple cranberry glaze, tender slices, and plenty of flavor for a holiday dinner without cooking a whole bird.
Why You’ll Love This Cranberry Orange Turkey Breast
This turkey breast is a lovely fit for a smaller Thanksgiving gathering or an extra main dish on a busy holiday table. The cranberry-orange glaze balances tart fruit with a little sweetness, while butter and herbs help keep the meat flavorful and tender. It also looks beautiful when served with the glossy berries and orange slices.
Cranberry Orange Turkey Breast Ingredients & Substitutions
- 1 bone-in, skin-on turkey breast, about 4 to 5 pounds
- 2 tablespoons softened butter
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup fresh or frozen cranberries
- 1/2 cup orange juice, freshly squeezed if available
- 2 tablespoons maple syrup or honey
- 1 tablespoon Dijon mustard
- 1 teaspoon finely grated orange zest
- 1/2 cup low-sodium chicken broth
- 1 small orange, sliced, for the roasting pan
Fresh or frozen cranberries both work well, and there is no need to thaw frozen berries first. If you prefer a milder citrus flavor, use half the orange zest. Boneless turkey breast can be used too, but check it early since it may cook faster.
Step-by-Step Instructions to Make Cranberry Orange Turkey Breast
1. Prepare the turkey
Heat the oven to 350°F. Pat the turkey breast dry with paper towels and place it skin-side up in a roasting pan. Rub the softened butter over the skin, then season with salt, pepper, and thyme. Pour the chicken broth into the bottom of the pan and arrange the orange slices around the turkey.
2. Make the cranberry orange glaze
Add the cranberries, orange juice, maple syrup, Dijon mustard, and orange zest to a small saucepan. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Cook for about 8 to 10 minutes, until the berries soften and some begin to pop. Set aside half of the glaze for serving.
3. Roast until nearly done
Roast the turkey breast, uncovered, until an instant-read thermometer inserted into the thickest part reads about 150°F. Cooking time varies with the size and shape of the breast, so start checking after about 1 hour and 15 minutes.
4. Glaze and finish roasting
Brush the remaining glaze over the turkey and return it to the oven. Continue roasting until the thickest part reaches 165°F, taking care that the thermometer does not touch the bone. If the skin browns too quickly, loosely cover it with foil.
5. Rest and serve
Transfer the turkey to a cutting board and let it rest for 15 to 20 minutes before carving. Serve the slices with the reserved cranberry glaze and pan juices.
Tips for Success
- Pat the skin thoroughly dry before adding butter for better browning.
- Use a meat thermometer rather than relying on cooking time alone. Turkey is ready when the thickest part reaches 165°F.
- Keep the glaze for the final part of roasting so its sugars have less time to darken.
- Let the turkey rest before carving. This gives the juices time to settle and helps the slices stay moist.
- If using a boneless breast, begin checking the temperature earlier than you would for a bone-in roast.
Variations of Cranberry Orange Turkey Breast
For a more savory glaze, stir a teaspoon of chopped fresh rosemary into the cranberry mixture. Add a pinch of ground cinnamon or ginger for a cozy holiday note, or use brown sugar in place of maple syrup for a deeper sweetness. If you enjoy extra texture, spoon a handful of whole cranberries over the turkey during the last few minutes of roasting.
Serving Suggestions: What to Pair with Cranberry Orange Turkey Breast
Serve this turkey with mashed potatoes, roasted green beans, or glazed carrots, and add stuffing or warm dinner rolls to round out the meal. A crisp green salad can bring a fresh contrast to the rich holiday sides. Spoon a little extra cranberry glaze over each portion just before serving.
Storage & Reheating Instructions
Refrigerate leftover turkey in an airtight container within two hours of serving. It keeps well for up to 4 days. Store extra glaze separately if possible. Reheat sliced turkey in a covered baking dish with a splash of broth at 300°F until warmed through, or microwave it in short intervals with a little broth to help prevent drying. Leftover slices are also delicious in sandwiches or grain bowls.
Memories Made Around the Table
I love the moment a roast turkey comes to the table and everyone pauses to take in the aroma. The cranberry and orange make this one feel especially cheerful, and I like setting aside a little extra glaze so guests can add as much as they want. It is the kind of centerpiece that makes a holiday meal feel special while still leaving room for everyone’s favorite sides.
FAQs
Can I make the cranberry glaze ahead?
Yes. Make the glaze up to 3 days ahead and keep it covered in the refrigerator. Warm it gently before using, and reserve a clean portion for serving.
Can I use a boneless turkey breast?
Yes. A boneless breast works well, but cooking time can be shorter. Begin checking the internal temperature early and roast until it reaches 165°F in the thickest part.
How do I keep turkey breast from drying out?
Use a thermometer, avoid cooking past 165°F, and let the turkey rest before slicing. A splash of broth in the roasting pan and covered reheating also help keep leftovers tender.
Can I use frozen cranberries?
Yes. Add them straight from the freezer to the saucepan. They may need an extra minute or two to soften and burst.
Final Thoughts
Cranberry Orange Turkey Breast is a festive, approachable centerpiece with juicy meat and a bright fruit glaze. Pair it with your favorite Thanksgiving sides, and save a little extra sauce for the table.
Cranberry Orange Turkey Breast
Equipment
- 1 Roasting pan
- 1 Small saucepan
- 1 Instant-read thermometer
- 1 Pastry Brush
Ingredients
- 1 turkey breast bone-in, skin-on, about 4 to 5 pounds
- 2 tablespoons butter softened
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup cranberries fresh or frozen
- 0.5 cup orange juice freshly squeezed if available
- 2 tablespoons maple syrup or honey
- 1 tablespoon Dijon mustard
- 1 teaspoon orange zest finely grated
- 0.5 cup low-sodium chicken broth
- 1 small orange sliced, for the roasting pan
Instructions
- Heat the oven to 350°F. Pat the turkey breast dry with paper towels and place it skin-side up in a roasting pan. Rub the softened butter over the skin, then season with salt, pepper, and thyme. Pour the chicken broth into the bottom of the pan and arrange the orange slices around the turkey.
- Add the cranberries, orange juice, maple syrup, Dijon mustard, and orange zest to a small saucepan. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Cook for about 8 to 10 minutes, until the berries soften and some begin to pop. Set aside half of the glaze for serving.
- Roast the turkey breast, uncovered, until an instant-read thermometer inserted into the thickest part reads about 150°F. Cooking time varies with the size and shape of the breast, so start checking after about 1 hour and 15 minutes.
- Brush the remaining glaze over the turkey and return it to the oven. Continue roasting until the thickest part reaches 165°F, taking care that the thermometer does not touch the bone. If the skin browns too quickly, loosely cover it with foil.
- Transfer the turkey to a cutting board and let it rest for 15 to 20 minutes before carving. Serve the slices with the reserved cranberry glaze and pan juices.