Cranberry Orange Glazed Turkey Breast: A Holiday Showstopper Made Simple

There’s something magical about the tangy sweetness of cranberries paired with the bright citrus notes of orange that just screams “holiday feast.” Yet, why should we only enjoy these spectacular flavors during major holidays? I’ve spent years perfecting this Cranberry Orange Glazed Turkey Breast recipe that delivers all the comfort and elegance of a traditional holiday meal without requiring an entire day in the kitchen or feeding an army of guests.

When I first started cooking holiday meals for my small family gatherings, I quickly realized that a whole turkey was simply too much food. We’d end up eating leftovers for days, and the process of roasting an entire bird was intimidating. That’s when I discovered the beauty of the turkey breast—all the flavor and festivity with half the fuss.

This recipe transforms a humble turkey breast into a succulent centerpiece that’s special enough for entertaining yet simple enough for a weekend dinner. The cranberry-orange glaze creates a gorgeous jewel-toned lacquer on the turkey while infusing it with the perfect balance of sweetness and acidity.

What Makes This Recipe Special

What sets this recipe apart is the careful balance of flavors and textures. The turkey breast remains incredibly moist thanks to a simple brining process, while the glaze caramelizes on the outside to create a stunning presentation. I’ve tested countless variations over the years to arrive at these perfect proportions of cranberry, orange, and spices.

Perhaps the best part? You can prepare elements of this dish ahead of time, making it ideal for stress-free entertaining. The cranberry glaze can be made up to three days in advance, and the turkey can be brined overnight, leaving you with minimal day-of preparation.

Ingredients

For the Brine:

• 6 cups cold water
• ¼ cup kosher salt
• 3 tablespoons granulated sugar
• 2 oranges, quartered
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 tablespoon black peppercorns
• 3 cloves garlic, crushed

For the Turkey:

• 1 bone-in turkey breast (4-5 pounds)
• 2 tablespoons unsalted butter, softened
• 1 tablespoon olive oil
• 2 teaspoons fresh thyme leaves
• 1 teaspoon orange zest
• ½ teaspoon freshly ground black pepper
• ½ teaspoon kosher salt

For the Cranberry Orange Glaze:

• 2 cups fresh cranberries (or frozen, thawed)
• ¾ cup orange juice (freshly squeezed, about 2-3 oranges)
• ½ cup granulated sugar
• 2 tablespoons honey
• 1 cinnamon stick
• 2 strips orange zest (about 2 inches each)
• 1 tablespoon orange liqueur (Grand Marnier or Triple Sec, optional)
• ¼ teaspoon ground cloves
• Pinch of salt

Equipment Needed

• Large brining bag or container
• Roasting pan with rack
• Kitchen twine
• Meat thermometer
• Medium saucepan
• Fine-mesh strainer
• Pastry brush
• Aluminum foil

Preparation Steps

Step 1: Brine the Turkey Breast

The secret to juicy, flavorful turkey starts with a good brine. This step is worth every minute!

1. In a large pot, combine water, salt, and sugar. Stir until completely dissolved.
2. Add orange quarters, thyme, bay leaves, peppercorns, and crushed garlic.
3. Place the turkey breast in a brining bag or large container and pour the brine over it.
4. Refrigerate for 8-12 hours (overnight is perfect).

Pro Tip: Don’t brine for longer than 12 hours, as the meat can become too salty and the texture may suffer.

Step 2: Prepare the Cranberry Orange Glaze

This gorgeous ruby-red glaze can be prepared up to three days ahead and refrigerated in an airtight container.

1. In a medium saucepan, combine cranberries, orange juice, sugar, honey, cinnamon stick, and orange zest strips.
2. Bring to a boil over medium-high heat, then reduce to a simmer.
3. Cook for about 10-12 minutes, stirring occasionally, until cranberries burst and the mixture thickens slightly.
4. Remove from heat and stir in orange liqueur (if using), ground cloves, and salt.
5. Let cool for 5 minutes, then strain through a fine-mesh strainer, pressing on solids to extract as much liquid as possible.
6. Set aside ¼ cup of the glaze for serving, and use the rest for basting.

Pro Tip: Save the strained cranberry solids to serve alongside the turkey or to spread on leftover turkey sandwiches!

Step 3: Prepare and Roast the Turkey

1. Preheat your oven to 325°F (165°C).
2. Remove the turkey breast from the brine and pat thoroughly dry with paper towels.
3. In a small bowl, mix the softened butter with olive oil, thyme leaves, orange zest, black pepper, and salt.
4. Gently loosen the skin from the turkey breast with your fingers, being careful not to tear it.
5. Spread about half of the butter mixture under the skin, directly on the meat.
6. Rub the remaining butter mixture all over the outside of the turkey.
7. Place the turkey breast on a rack in a roasting pan, skin side up.
8. Tuck wing tips under the breast to prevent burning.
9. Roast for 30 minutes at 325°F.
10. Increase oven temperature to 375°F (190°C) and begin brushing the turkey with the cranberry glaze every 15 minutes.
11. Continue roasting until an instant-read thermometer inserted into the thickest part registers 165°F (74°C), about 1 to 1½ hours total cooking time, depending on the size of your turkey breast.
12. Let the turkey rest, loosely tented with foil, for 20 minutes before carving.

Pro Tip: Don’t skip the resting period! This allows the juices to redistribute throughout the meat, ensuring moist, tender slices.

Detailed Cooking Timeline

For those who appreciate precise planning, here’s a breakdown of the cooking process:

How to Know When Your Turkey is Done

Cooking times for turkey breasts can vary depending on their size and your particular oven. Here’s a handy guide:

Remember that these times are approximate. Always use a meat thermometer inserted into the thickest part of the breast without touching bone for the most accurate reading.

Carving Your Turkey Breast

Carving a bone-in turkey breast might seem intimidating, but it’s actually quite straightforward:

1. Place the turkey breast on a cutting board and position it so the breastbone is facing down.
2. Using a sharp carving knife, cut along one side of the breastbone to remove the entire breast half.
3. Repeat on the other side to remove the second breast half.
4. Place each breast half flat on the cutting board and slice against the grain into ¼-inch thick slices.
5. Arrange the slices on a warmed serving platter and drizzle with some of the reserved glaze.

Pro Tip: For the most attractive presentation, slice the turkey just before serving. Pre-sliced turkey tends to dry out more quickly.

Make-Ahead Options

I understand that holiday cooking can be stressful, so here’s how you can break this recipe down into manageable steps:

• Up to 3 days ahead: Prepare the cranberry orange glaze and refrigerate in an airtight container.
• 1-2 days ahead: Prepare the brine and start brining the turkey breast.
• Day of serving: Roast and glaze the turkey, let it rest, carve, and serve.

Serving Suggestions

This Cranberry Orange Glazed Turkey Breast pairs beautifully with traditional holiday sides. Here are some of my favorite accompaniments:

• Garlic and herb roasted potatoes
• Fresh green bean casserole with crispy shallots
• Maple-roasted Brussels sprouts with bacon
• Wild rice pilaf with dried cranberries and pecans
• Homemade buttermilk biscuits
• Apple and walnut stuffing
• Creamy mashed sweet potatoes
• Classic cranberry sauce (for those who want extra cranberry flavor!)

For a refreshing beverage pairing, consider:

• Sparkling apple cider
• Cranberry spritzer
• Hot mulled cider
• Fresh-squeezed orange juice

Troubleshooting Common Issues

Dry Turkey

If your turkey tends to come out dry, try these fixes:

• Don’t skip the brining step
• Use a meat thermometer to avoid overcooking
• Let the turkey rest before carving
• Consider covering the turkey with foil for part of the roasting time if it’s browning too quickly

Glaze Too Thin

If your glaze isn’t thickening properly:

• Simmer it longer to reduce further
• Add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water)
• Remember that the glaze will thicken more as it cools

Glaze Too Thick

If your glaze becomes too thick after cooling:

• Warm gently and whisk in a little orange juice or water until desired consistency is reached

Variations to Try

While I believe this recipe is perfect as is, here are some delicious variations to consider:

• Spiced Maple Version: Replace the honey with maple syrup and add ¼ teaspoon of ground ginger to the glaze.
• Herb-Forward: Add 1 tablespoon of fresh rosemary to the butter mixture for a more aromatic profile.
• Boneless Option: Use a boneless turkey breast and reduce the cooking time accordingly (typically 15-20 minutes per pound).
• Spicy Twist: Add a minced jalapeño or ¼ teaspoon of cayenne pepper to the glaze for a subtle heat that contrasts beautifully with the sweetness.

Storing and Reheating Leftovers

One of the joys of cooking a turkey breast is the potential for delicious leftovers! Here’s how to make the most of them:

• Storage: Refrigerate leftover turkey in an airtight container for up to 3-4 days.
• Reheating: To prevent drying out, reheat turkey slices in a covered dish with a splash of chicken broth at 325°F (165°C) until just warmed through (about 10-15 minutes).
• Freezing: Wrap cooled turkey slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Leftover Inspiration

Don’t just reheat your leftovers—reimagine them! Try these creative uses for your leftover Cranberry Orange Glazed Turkey:

• Craft gourmet sandwiches with artisan bread, baby arugula, and a smear of the reserved cranberry solids
• Create a hearty turkey and wild rice soup
• Toss diced turkey into a festive salad with dried cranberries, orange segments, and toasted pecans
• Make turkey quesadillas with brie and cranberry sauce
• Prepare a quick turkey hash for breakfast with sweet potatoes and a fried egg on top

Health and Nutrition Information

Turkey breast is a lean protein source that fits well into many dietary approaches. Here’s a breakdown of approximate nutrition information per serving (about 4 oz cooked turkey with a small amount of glaze):

Note: Values are approximate and will vary based on specific ingredients and serving sizes.

Sustainability Tips

As a home cook who values sustainability, I’ve found these practices helpful when preparing this recipe:

• Choose organic, free-range turkey when possible
• Use the turkey bones to make homemade stock
• Repurpose leftover cranberry solids rather than discarding them
• Compost vegetable trimmings and citrus peels
• Store leftovers in reusable containers rather than disposable options

Why This Recipe Has Become My Signature Dish

I’ve served this Cranberry Orange Glazed Turkey Breast for countless gatherings over the years, and it never fails to impress. What began as a practical solution for small-scale holiday dinners has become my most requested recipe. The combination of the moist, flavorful turkey and the tangy-sweet glaze creates a dish that feels both nostalgic and special.

What I love most about this recipe is its versatility—elegant enough for holidays but simple enough for a Sunday dinner. The make-ahead components make entertaining stress-free, and the presentation always elicits gasps of admiration when brought to the table.

Whether you’re cooking for a small holiday gathering, hosting a dinner party, or simply wanting to elevate a weekend meal, this Cranberry Orange Glazed Turkey Breast delivers restaurant-quality results with home kitchen effort.

Questions & Answers

Q: Can I use a frozen turkey breast for this recipe?

Yes, but you’ll need to thaw it completely in the refrigerator before brining. For a 4-5 pound breast, allow about 24 hours of thawing time in the refrigerator. Once thawed, proceed with the brining step as directed.

Q: Can I make this recipe without brining the turkey?

While you can skip the brining step, I strongly recommend against it. The brine not only seasons the meat throughout but also helps it retain moisture during cooking. If you absolutely must skip it, increase the salt in your butter mixture to 1 teaspoon and be especially careful not to overcook the turkey.

Q: What can I substitute for orange liqueur in the glaze?

If you prefer not to use alcohol, simply omit the orange liqueur and add an additional tablespoon of orange juice and ½ teaspoon of orange zest to intensify the citrus flavor.

Q: How many people will a 4-5 pound turkey breast feed?

A good rule of thumb is to plan for about