Cranberry Orange Glazed Turkey Breast
A juicy, skin-on turkey breast roasted low and slow, then brushed with a tangy-sweet cranberry orange glaze for a glossy, flavorful finish.
Ingredients
Turkey & Seasoning
- 2 tablespoons olive oil
- salt and freshly ground black pepper to taste
- 4.5 –5 lb boneless turkey breast skin-on
Cranberry Orange Glaze
- 1 14-ounce can jellied cranberry sauce
- 1 cup cranberry juice
- 0.25 cup maple syrup
- 1 orange zest from 1 orange
- 2 tablespoons Dijon mustard
- 1 teaspoon dried sage
- 0.5 teaspoon garlic powder
Instructions
Turkey & Seasoning
- 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.
Cranberry Orange Glaze
- 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.
Notes
Patting the turkey skin dry before oiling ensures extra-crispy skin.
Tenting the rested turkey with foil prevented glaze from burning in my last test.
Brushing leftover slices with reserved glaze before freezing deepened the flavor later.