Cranberry Glazed Turkey Breast Recipe

Ingredients

• 1.9 litres (8 cups), dividedcold water
• 113 g (4 oz)kosher salt
• 100 g (½ cup)brown sugar
• 1.8 kg (4 lb)boneless turkey breast
• 2 tbspginger
• 1 tbsppeppercorns
• 4bay leaves
• 4 sprigsfresh thyme
• 240 ml (1 cup)white wine
• 240 ml (1 cup)orange juice
• 2 tbspolive oil
• 1 tsppaprika
• 1 tspsalt
• 1 tspgarlic powder
• 1 tspblack pepper
• 1 tsponion powder
• ½ tspcayenne pepper
• ½ tspground cloves
• ½ tsporegano
• ½ tspthyme
• 340 g (12 oz)cranberries
• 1 tbspfreshly grated ginger
• 2 tsporange zest
• 60 ml (¼ cup)honey
• 100 g (½ cup)brown sugar
• 1 tspground cinnamon
• 60 ml (¼ cup)orange juice
• 240 ml (1 cup)water
• 60 ml (¼ cup)orange liqueur

Instructions

1. 1

   Make the brine

   Bring 950 ml (4 cups) of the water to the boil in a medium saucepan. Whisk in the kosher salt and brown sugar until dissolved, then add the remaining 950 ml (4 cups) cold water. Refrigerate the brine until it cools to room temperature, for at least 30 minutes.

2. 2

   Brine the turkey

   Remove the turkey from its packaging and place it in a brining bag set inside a large bowl or roasting pan. Add the ginger, peppercorns, bay leaves, thyme, white wine and orange juice. Pour in the cooled brine so the turkey is submerged, seal the bag and refrigerate overnight or for up to 12 hours.

3. 3

   Prepare the turkey

   Take the turkey out of the brine, rinse it under cold water and pat it dry. Heat the oven to 190°C (375°F), then rub the turkey all over with the olive oil.

4. 4

   Apply the spice rub

   Mix the paprika, salt, garlic powder, black pepper, onion powder, cayenne, ground cloves, oregano and thyme. Rub the mixture evenly over the turkey. If the breast separates into pieces, tie it together with kitchen twine, then place it skin-side up on a rimmed baking sheet or in a roasting pan.

5. 5

   Roast the turkey

   Roast for 1 hour, or until an instant-read thermometer inserted into the thickest part reads 74°C (165°F).

6. 6

   Cook the cranberry glaze

   While the turkey roasts, combine the cranberries, grated ginger, orange zest, honey, brown sugar, cinnamon, orange juice, water and orange liqueur in a large saucepan over medium heat. Cook, stirring occasionally, until the cranberries burst, about 10–15 minutes. Lower the heat and cook for a further 5 minutes.

7. 7

   Strain the glaze

   Pour the cranberry mixture through a fine-mesh strainer into a bowl, pressing the solids with a spatula to extract the liquid glaze. Set the glaze aside and reserve the cranberry solids to serve alongside or on top of the turkey.

8. 8

   Glaze and rest

   Remove the turkey from the oven and cut off the kitchen twine. Brush the cranberry glaze over the breast and leave it to rest for 10–15 minutes before slicing.

What is cranberry-glazed turkey breast?

Turkey is a familiar centrepiece at American holiday meals, and this version pairs roasted breast meat with a fruit-forward glaze. Brining seasons the meat ahead of cooking, while the spice rub adds warmth and the cranberries bring tartness and sweetness.

The glaze is strained for brushing, with the softened cranberry mixture kept to serve as a relish. That gives the sliced turkey both a glossy finish and a more textured accompaniment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 45g protein, 30g carbs, 12g fat.

The turkey supplies most of the protein, while the brown sugar, honey and orange juice contribute much of the carbohydrate. Olive oil and the turkey account for much of the fat; serve a generous portion of vegetables alongside to round out the plate.

Why brine the breast?

Brine base: Dissolving salt and brown sugar in hot water helps them distribute evenly before the remaining cold water is added. Cool the mixture to room temperature before it goes near the turkey.

Flavouring: Ginger, peppercorns, bay leaves, thyme, wine and orange juice flavour the brining liquid. Keep the turkey submerged and chilled during its overnight soak, which the method caps at 12 hours.

Getting the spice rub to stick

Dry surface: After rinsing off the brine, pat the turkey thoroughly dry so the olive oil and spices can coat it evenly. Rub the seasoning across the whole surface rather than concentrating it in one place.

Shape: A boneless breast may separate into pieces; kitchen twine holds it together for roasting. Set it skin-side up on a rimmed tray or in a roasting pan.

How to judge doneness

Temperature: Check the thickest part with an instant-read thermometer and take the turkey out when it reaches 74°C (165°F). The stated hour is a guide; use the temperature cue to assess doneness.

Resting: Brush on the glaze after roasting, then rest the turkey for 10–15 minutes before slicing. This also gives you time to finish arranging the cranberry accompaniment.

Making a smooth glaze

Burst berries: Simmer the cranberries with the ginger, citrus, sweeteners, spices, water and liqueur until the berries burst, about 10–15 minutes. Cook for another 5 minutes over low heat as directed.

Straining: Press the cooked fruit through a fine-mesh strainer to draw out the liquid. The strained glaze is for brushing, while the solids can be spooned alongside or over the turkey.

Serving the turkey

Slice the rested breast across the grain and serve with the reserved cranberry mixture. Roasted potatoes, seasonal vegetables or a crisp green salad make useful accompaniments, balancing the rich meat and sweet-tart glaze.

Recipe notes & tips

• Cool the brine completely before pouring it over the turkey.
• Keep the turkey chilled and submerged throughout brining.
• Pat the breast dry after rinsing so the spice rub coats it well.
• Use an instant-read thermometer at the thickest point rather than relying only on the clock.
• Strain the glaze while it is warm, pressing the fruit gently to extract the liquid.
• Rest the turkey for the full 10–15 minutes before slicing.

Variations

• More citrus: Add extra orange zest to the cranberry mixture for a brighter finish.
• Milder heat: Reduce or omit the cayenne pepper in the rub.
• No liqueur: Replace the orange liqueur with the same amount of orange juice.
• Chunkier topping: Skip straining and serve the cooked cranberry mixture as a relish.
• Herb emphasis: Use extra fresh thyme in the brine for a more pronounced herbal note.

Common mistakes to avoid

• Warm brine: Chill it to room temperature before adding it to the turkey.
• Uneven brining: Arrange the turkey so it stays fully submerged in the sealed bag.
• Wet surface: Pat the rinsed breast dry before rubbing it with oil and spices.
• Guessing doneness: Check the thickest part with a thermometer and look for 74°C (165°F).
• Overcooking the glaze: Lower the heat after the berries burst and simmer for only 5 minutes more.
• Slicing too soon: Allow the turkey to rest for 10–15 minutes before cutting.

How to store

Refrigerate leftover turkey and cranberry mixture in separate airtight containers within 2 hours of cooking and use within 3–4 days. Reheat the turkey gently until hot throughout, adding a little reserved glaze if it seems dry.

Frequently asked questions