There is something truly magical about the aroma of a cranberry orange turkey breast roasting in the oven on a crisp afternoon. It signals the arrival of the holiday season without the overwhelming stress or time commitment of managing a massive, whole bird.
I remember the first year I hosted a smaller “Friendsgiving” in my tiny first apartment. I didn’t have the oven space for a twenty-pound turkey, nor did I have the patience to baste one for six hours.
I decided to focus on quality over quantity, opting for a tender breast meat cut that I could dress up with bright, festive flavors. If you enjoyed the vibrant citrus notes in my baked orange cranberry chicken, you are going to adore how those flavors translate to this festive centerpiece.
The result was a sticky, sweet, and tart masterpiece that actually stole the show from the traditional sides. Now, this recipe has become my go-to for intimate Christmas dinners and special Sunday suppers alike.
Why you’ll love this cranberry orange turkey breast
- Incredible flavor balance: The tartness of fresh cranberries cuts through the richness of the meat, while the maple syrup adds a deep, autumnal sweetness.
- Perfect for small gatherings: This recipe serves six people comfortably, making it ideal for smaller holiday celebrations where a whole turkey would be wasteful.
- Stunning presentation: The ruby-red glaze creates a beautiful, glossy finish that looks incredibly impressive on a serving platter.
- Fuss-free preparation: Unlike a whole bird, this cranberry orange turkey breast cooks in under two hours and requires minimal preparation work.
- Juicy results every time: roasting just the breast allows for more controlled cooking, ensuring the meat stays succulent and never dries out.
Ingredients
- 3-4 lb boneless turkey breast, skin-on
- 2 tbsp unsalted butter, softened
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1.5 tsp kosher salt
- 1/2 tsp black pepper
- 1.5 cups fresh or frozen cranberries
- 3/4 cup fresh orange juice
- 1 tbsp orange zest
- 1/2 cup brown sugar, packed
- 2 tbsp maple syrup
- 1 cinnamon stick
- 1/2 tsp ground ginger
- Fresh rosemary sprigs (for garnish)
- Orange slices (for garnish)
Directions
Step 1
Start by preheating your oven to 375°F (190°C) to ensure it is hot enough to crisp the skin. Line a roasting pan or a deep baking dish with aluminum foil to make cleanup easier later. If you have a roasting rack, place it inside the pan to elevate the meat.
Step 2
Remove the turkey breast from its packaging and pat it thoroughly dry with paper towels. Removing excess moisture is the secret to achieving golden, crispy skin. In a small bowl, mix the softened butter, garlic powder, dried thyme, salt, and pepper until it forms a smooth paste.
Step 3
Rub the herb butter mixture all over the turkey breast, using your fingers to work it into the meat. Try to gently loosen the skin and get some of the butter underneath it for maximum flavor infusion. Place the seasoned turkey on the rack in your prepared pan.
Step 4
Roast the turkey in the preheated oven for 45 minutes to 1 hour. You are looking for the skin to begin turning a nice golden brown color. While the turkey is cooking, turn your attention to the stove to make the glaze.
Step 5
In a medium saucepan set over medium heat, combine the cranberries, fresh orange juice, orange zest, brown sugar, and maple syrup. Add the cinnamon stick and ground ginger to the pot. Stir everything gently to combine the ingredients.
Step 6
Let the mixture simmer for 10 to 12 minutes, stirring occasionally to prevent burning. The cranberries will begin to burst, and the sauce will thicken into a rich, syrup-like glaze. Once it coats the back of a spoon, remove it from the heat and discard the cinnamon stick.
Step 7
Carefully remove the turkey from the oven once the skin is golden. Brush a generous, thick layer of the cranberry orange glaze over the entire surface of the breast. Be sure to get into every crevice so the flavor is distributed evenly.
Step 8
Return the turkey to the oven and roast for another 15 to 20 minutes. You want the internal temperature to reach 165°F (74°C) at the thickest part of the meat. If you notice the sugars in the glaze darkening too fast, loosely tent the turkey with foil.
Step 9
Once the turkey reaches the safe temperature, remove it from the oven and transfer it to a clean cutting board. Tent it loosely with foil and let it rest for at least 15 minutes. This crucial step allows the juices to redistribute throughout the meat.
Step 10
Slice the turkey breast against the grain into thick, juicy portions. Serve it warm with any remaining glaze on the side for dipping. Garnish the platter with fresh rosemary sprigs and bright orange slices for a festive touch.
Variations, pairings, and serving ideas
Variations
If you enjoy a bit of heat, try adding a pinch of red pepper flakes to the glaze while it simmers. The subtle spice contrasts beautifully with the sweet maple and tart cranberries. It creates a more complex flavor profile that adults often love.
For a more herbaceous twist on this cranberry orange turkey breast, add fresh chopped rosemary directly into the glaze. The piney aroma of rosemary complements the citrus notes perfectly. You can also swap the ground ginger for fresh grated ginger for a sharper “zing.”
You can also experiment with different citrus fruits if oranges aren’t your favorite. Blood oranges provide a deeper color and a slightly more berry-like flavor. Even a mix of lemon and tangerine juice can add a unique brightness to the dish.
Pairings
This dish pairs exceptionally well with roasted root vegetables like carrots and parsnips. The natural sweetness of the vegetables echoes the maple syrup in the glaze. A simple side of garlic mashed potatoes is also a classic choice.
For a green element, serve this with sautéed green beans with almonds or crisp Brussels sprouts. The bitterness of these vegetables helps balance the sugary glaze. A fresh kale salad with pecans is another lighter option.
Since the glaze acts somewhat like a cranberry sauce, you might not need a separate fruit condiment. However, a savory herb stuffing is almost mandatory for a full holiday experience. The savory herbs in the stuffing ground the sweet and tart flavors of the turkey.
Serving ideas
Plating is everything when serving this recipe for a special occasion. Use a large white platter to make the red glaze pop visually. Surround the sliced meat with fresh greenery like kale leaves or parsley.
Arrange thin slices of fresh orange and whole fresh cranberries around the meat for decoration. This signals to your guests exactly what flavors they are about to enjoy. It makes the dish look like it came from a professional kitchen.
Serve the extra glaze in a gravy boat or a small warmed bowl on the table. Guests will inevitably want to drizzle more of that sticky, sweet sauce over their meat. It also tastes delicious when drizzled over roasted potatoes.
Storage and make-ahead tips
Storage
Leftover turkey should be stored in an airtight container in the refrigerator. It will keep well for up to 3 to 4 days. Try to keep the leftover glaze separate if possible, but it is fine if it’s already on the meat.
You can also freeze the cooked turkey slices for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag. Thaw overnight in the refrigerator before reheating gently.
To reheat, place the turkey slices in a baking dish with a splash of broth or water. Cover tightly with foil and warm in a 300°F oven until heated through. This gentle method prevents the lean breast meat from drying out.
Make-ahead
You can prepare the spice rub and coat the raw turkey breast up to 24 hours in advance. Keep it covered in the refrigerator until you are ready to roast. This actually acts as a dry brine and makes the meat even more tender.
The cranberry orange glaze can also be made up to three days ahead of time. Store it in a jar in the fridge until you need it. You may need to gently reheat it on the stove to loosen it up before brushing it on the turkey.
If you are meal prepping, you can roast the turkey entirely ahead of time. Slice it cold and use it for sandwiches throughout the week. The flavors often deepen after sitting for a day.
Common mistakes when making cranberry orange turkey breast
- Overcooking the meat: Turkey breast is lean and dries out quickly if cooked past 165°F (74°C). Always use an instant-read meat thermometer to check for doneness rather than relying solely on time.
- Applying the glaze too early: The glaze contains natural sugars from the fruit and added brown sugar. If you put it on at the beginning, it will burn before the meat is cooked through.
- Skipping the resting period: Cutting into the turkey immediately after removing it from the oven causes all the juices to run out. This leaves you with dry meat, no matter how perfectly you cooked it.
- Using canned cranberry sauce: This recipe relies on the pectin in fresh or frozen cranberries to create the right glaze consistency. Canned sauce is too gelatinous and won’t coat the bird the same way.
Final notes
This recipe truly transforms a standard poultry dish into something memorable and exciting. It proves that you don’t need a massive bird or days of preparation to have a festive meal. The vibrant colors alone are enough to make anyone smile.
Don’t be afraid to make extra glaze, as it is delicious on leftover sandwiches the next day. The combination of savory turkey and sweet fruit is a classic for a reason. It brings a cozy warmth to your table that is hard to beat.
I hope you enjoy making this cranberry orange turkey breast as much as I do. It is a recipe that rewards you with incredible flavor for very little effort. Gather your loved ones and enjoy a beautiful meal together.
Loved this cranberry orange turkey breast? Try these next
- Baked orange cranberry chicken
- Cranberry jalapeno dip
- Orange juice cookies
- Slow cooker beef Manhattan
- Chinese coconut shrimp recipe
Cranberry Orange Glazed Turkey Breast
This succulent roasted turkey breast is coated in a sticky, sweet-tart glaze made from fresh cranberries, maple syrup, and zesty orange. It is the perfect fuss-free centerpiece for smaller holiday gatherings or a special Sunday dinner.
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
Ingredients
- 3-4 lb boneless turkey breast, skin-on
- 2 tbsp unsalted butter, softened
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1.5 tsp kosher salt
- 1/2 tsp black pepper
- 1.5 cups fresh or frozen cranberries
- 3/4 cup fresh orange juice
- 1 tbsp orange zest
- 1/2 cup brown sugar, packed
- 2 tbsp maple syrup
- 1 cinnamon stick
- 1/2 tsp ground ginger
- Fresh rosemary sprigs (for garnish)
- Orange slices (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Line a roasting pan or baking dish with foil for easy cleanup and place a roasting rack inside if available.
- Pat the turkey breast dry with paper towels. In a small bowl, mix the softened butter, garlic powder, dried thyme, salt, and pepper. Rub this mixture all over the turkey breast, ensuring you get some under the skin for maximum flavor.
- Place the turkey on the rack in the prepared pan. Roast for 45 minutes to 1 hour, or until the skin begins to turn golden.
- While the turkey roasts, prepare the glaze. In a medium saucepan over medium heat, combine cranberries, orange juice, orange zest, brown sugar, maple syrup, cinnamon stick, and ground ginger. Simmer for 10-12 minutes until the cranberries burst and the sauce thickens into a glaze consistency. Remove the cinnamon stick.
- Remove the turkey from the oven carefully. Brush a generous layer of the cranberry orange glaze over the entire breast. Return to the oven and roast for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part. If the glaze starts to darken too quickly, tent loosely with foil.
- Remove the turkey from the oven and transfer it to a cutting board. Tent with foil and let it rest for at least 15 minutes to redistribute the juices.
- Slice the turkey breast against the grain. Serve warm with the remaining glaze on the side, garnished with fresh rosemary and orange slices.
Notes
Leftover turkey makes excellent sandwiches. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For a smoother glaze, you can strain the cranberry mixture, but leaving the fruit pieces adds a lovely rustic texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 oz meat with sauce
- Calories: 340
- Sugar: 18g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 95mg