A juicy turkey breast with a tangy-sweet cranberry and orange glaze, perfect for holiday dinners or special meals. The fresh cranberries and citrusy brightness from the orange juice and zest bring a vibrant contrast to the savory herbs and tender turkey meat. This is a dish I love to prepare when I want something festive without cooking a whole bird.

Why You’ll Love This Recipe

I love this recipe because it hits that perfect balance between sweet, tart, and savory. The glaze turns into a glossy, flavorful coating that makes the turkey breast incredibly moist and flavorful. It’s a manageable alternative to a full roast turkey, ideal for smaller gatherings or intimate celebrations. Plus, it looks stunning on a platter—making it just as much a feast for the eyes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (3‑4 lb) turkey breast, bone‑in and skin‑on
2 cups fresh cranberries
1 cup orange juice
½ cup honey
2 tablespoons orange zest
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
Salt and pepper to taste

Directions

I start by preheating my oven to 375 °F (190 °C).
In a small saucepan, I combine cranberries, orange juice, honey, and orange zest. I bring it to a boil, then reduce the heat and let it simmer for 10–15 minutes until the cranberries burst and the mixture thickens. Once done, I set it aside to cool.
I pat the turkey breast dry with paper towels. Then, in a small bowl, I mix the olive oil, garlic, rosemary, thyme, salt, and pepper.
I gently loosen the skin of the turkey breast and rub half of the herb mixture under the skin. I rub the remaining mixture over the skin and inside the cavity.
I place the turkey breast in a roasting pan, skin side up.
I roast it for 20 minutes per pound, or until the internal temperature reaches 165 °F (74 °C) at the thickest part.
During the last 30 minutes of cooking, I brush the turkey breast with the cranberry orange glaze every 10 minutes.
Once it’s done, I remove it from the oven and let it rest for 15–20 minutes before carving.

Servings and timing

This recipe yields about 6 servings.

Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 35 minutes

Variations

I sometimes swap out the turkey breast for turkey tenderloin when I want a quicker meal. It cooks faster and still tastes amazing with the glaze.
If I don’t have fresh cranberries, I use frozen ones directly from the freezer—no need to thaw.
For a bit of heat, I like to add a pinch of crushed red pepper flakes to the glaze while it simmers.

Storage/Reheating

Once cooled, I store leftover turkey in an airtight container in the refrigerator for up to 3 days.
To reheat, I place slices in a baking dish, cover with foil, and warm in a 300°F (150°C) oven until heated through—this helps keep the meat from drying out. I spoon a little leftover glaze or broth over it to bring back moisture.

FAQs

How do I know when the turkey breast is done?

I use a meat thermometer and check the thickest part of the breast. It’s done when it reaches an internal temperature of 165°F (74°C).

Can I make the glaze ahead of time?

Yes, I often make the cranberry orange glaze up to 3 days in advance and keep it in the refrigerator until I’m ready to use it.

What can I serve with this turkey breast?

I love pairing it with mashed potatoes, roasted vegetables, or a wild rice pilaf. The glaze adds a pop of flavor that complements earthy sides beautifully.

Can I use dried herbs instead of fresh?

I prefer fresh herbs for their vibrant flavor, but if needed, I substitute with one-third the amount of dried rosemary and thyme.

What if I don’t have orange juice?

If I run out of orange juice, I use a mix of water and a splash of lemon juice or apple cider for a different twist. It changes the flavor slightly but still works well.

Conclusion

This cranberry orange glazed turkey breast is my go-to when I want something festive, flavorful, and fuss-free. It’s got all the classic holiday vibes without the effort of roasting a whole turkey. Whether it’s a holiday, a weekend dinner, or a special occasion, this dish never fails to impress—and I always look forward to the leftovers.