Steam rises in my kitchen, carrying a nutty toasted scent with each brush of the ruby-hued glaze. I’ve tested this Cranberry Orange Glazed Turkey Breast recipe more times than I can count—each trial teaching me something new about timing, texture, and how to coax the juiciest slices from a simple roast. My last batch boasted a glossy surface that crackled delightfully as it cooled.
Why You’ll Love Cranberry Orange Glazed Turkey Breast
- Juicy turkey breast that stays tender with a slight bite.
- Glaze that’s silky smooth, balancing sweet maple and bright citrus.
- Hands-off roasting with easy mid-cook brushing.
- Cranberry and orange—a holiday duo with colonial American roots.
A Little Background
My very first run-through left me with a glaze too thin to cling; after that, I tweaked the maple syrup ratio and let the mixture rest so it thickened just right. Now I can’t imagine holiday gatherings without pulling this aromatic roast from my oven, its golden edges glowing under kitchen lights.
Key Ingredients for Cranberry Orange Glazed Turkey Breast
- Olive oil: promotes even browning—substitute avocado oil if you prefer.
- 4½–5 lb boneless turkey breast: skin-on for extra flavor and crispness.
- 1 (14-oz) can jellied cranberry sauce: creates a smooth, tangy base.
- 1 cup cranberry juice: fresh or bottled for bright undertones.
- ¼ cup maple syrup: thickens the glaze—honey works in a pinch.
- 2 tbsp Dijon mustard: adds gentle heat and emulsifies the sauce.
How to Make Cranberry Orange Glazed Turkey Breast
- Preheat the oven to 325°F (160°C). Brush the turkey all over with 2 Tbsp olive oil and season generously with salt and pepper. (Personal note: Patting the skin bone-dry before oiling gave me the crispiest finish.)
- Arrange the breast skin-side up on a rack set inside a roasting pan. Slide into the oven and roast for 1 hour without opening the door.
- While the turkey roasts, whisk together 1 cup cranberry juice, 1 (14-oz) can jellied cranberry sauce, ¼ cup maple syrup, zest of 1 orange, 2 Tbsp Dijon mustard, 1 tsp dried sage, and ½ tsp garlic powder until silky.
- After 1 hour, pull the roast and brush with half the glaze. Return to oven and roast 10 minutes more.
- Brush with the remaining glaze and continue roasting until the internal temperature reads 165°F, about 15–20 minutes.
- Transfer the turkey to a cutting board, tent loosely with foil, and let rest 15–20 minutes before slicing. (Personal note: Tenting prevented the glaze from scorching on my last test.)
Pro Tips & Troubleshooting
- For extra crisp skin, blast the oven to broil for 2–3 minutes after glazing—watch it closely.
- If your glaze seems runny, simmer it on the stovetop for 2–3 minutes to reduce.
- Swap in honey and a splash of balsamic vinegar for a richer autumn twist.
- Doubling the recipe? Roast two breasts spaced apart; halve it by trimming smaller portions and reducing glaze accordingly.
Storage & Make-Ahead Guide
Let turkey cool no more than two hours at room temperature. Store slices in an airtight container in the fridge for up to 4 days or freeze portions up to 3 months. Reheat gently at 325°F until the center registers 165°F. (Personal note: Slathering leftover slices with reserved glaze and marinating overnight added new depth before freezing.)
Serving Suggestions
Serve against a bed of creamy mashed potatoes, alongside garlicky green beans, or tuck leftovers into warm ciabatta with arugula for a festive sandwich.
Frequently Asked Questions
- How long does cranberry orange glazed turkey breast take to cook? Roast at 325°F for about 1 hour, then brush and roast another 25–30 minutes until it hits 165°F.
- What’s the best internal temperature for turkey breast? Aim for 165°F in the thickest part using a reliable probe thermometer.
- Can I use whole cranberry sauce instead of jellied? Yes—just pulse it in a blender for a smoother texture before whisking into the glaze.
- How do I reheat leftover glazed turkey without drying it out? Place slices in a baking dish with a splash of juice, cover with foil, and warm at 325°F until just heated through.
- Is it okay to prep the cranberry-orange glaze ahead? Absolutely. Make it up to 24 hours ahead, keep chilled, then whisk again before brushing.
- What can substitute for orange juice? Apple cider works well, lending a milder fruity note that still plays nicely with cranberries.
Final Thoughts
This Cranberry Orange Glazed Turkey Breast always draws comments about its glossy, crackling glaze and juiciness. My favorite way to savor it? Thin slices piled on warm dinner rolls with a swipe of leftover sauce. If you give this roast a try, I can’t wait to hear how your kitchen filled with that nutty toasted aroma—drop a comment and share your photos!
More Recipes You’ll Love
- Easy Thanksgiving Turkey Recipe – a simple alternative roast for holiday feasting
- Air Fryer Brussels Sprouts – crispy, caramelized greens that brighten rich turkey
- Instant Pot Turkey Chili – transform leftovers into hearty, spiced chili
Cranberry Orange Glazed Turkey Breast
Ingredients
Method
- Preheat oven to 325°F (160°C). Pat turkey skin dry, brush with olive oil, and season generously with salt and pepper.
- Place turkey on a rack in a roasting pan, skin-side up. Roast for 1 hour without opening the oven door.
- While turkey roasts, whisk together cranberry sauce, cranberry juice, maple syrup, orange zest, Dijon mustard, dried sage, and garlic powder until smooth.
- After 1 hour, remove roast and brush with half of the glaze. Return to oven and roast 10 minutes more.
- Brush with remaining glaze and continue roasting until the internal temperature reads 165°F (74°C), about 15–20 minutes.
- Transfer turkey to a cutting board, tent loosely with foil, and let rest for 15–20 minutes before slicing.