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Cranberry Orange Glazed Turkey Breast

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.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 15 minutes
Total Time 2 hours
Servings: 6 servings
Course: dinner
Cuisine: American
Calories: 360
Ingredients Method Notes

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

Method
 

Turkey & Seasoning
  1. Preheat oven to 325°F (160°C). Pat turkey skin dry, brush with olive oil, and season generously with salt and pepper.
  2. Place turkey on a rack in a roasting pan, skin-side up. Roast for 1 hour without opening the oven door.
Cranberry Orange Glaze
  1. While turkey roasts, whisk together cranberry sauce, cranberry juice, maple syrup, orange zest, Dijon mustard, dried sage, and garlic powder until smooth.
  2. After 1 hour, remove roast and brush with half of the glaze. Return to oven and roast 10 minutes more.
  3. Brush with remaining glaze and continue roasting until the internal temperature reads 165°F (74°C), about 15–20 minutes.
  4. 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.