Cranberry Orange Glazed Turkey Breast Recipe

Ingredients

• 1 (1.36–1.81 kg [3–4 lb])bone-in, skin-on turkey breast
• 30 ml (2 tablespoons)olive oil
• 2garlic cloves, minced
• 15 ml (1 tablespoon)fresh rosemary, chopped
• 15 ml (1 tablespoon)fresh thyme leaves
• to tastesalt and black pepper
• 200 g (2 cups)fresh cranberries
• 240 ml (1 cup)orange juice
• 170 g (½ cup)honey
• 30 ml (2 tablespoons)orange zest

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F) in preparation for roasting the turkey breast.

2. 2

   Season the turkey

   Pat the turkey breast dry with paper towels. In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, salt and pepper. Rub the mixture over the breast, including beneath the skin.

3. 3

   Roast the turkey

   Set the seasoned breast on a rack in a roasting pan and place it in the preheated oven. Roast for about 1 hour to 1 hour 15 minutes, until a meat thermometer inserted into the thickest part reads 74°C (165°F).

4. 4

   Cook the glaze

   While the turkey roasts, combine the cranberries, orange juice, honey and orange zest in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, and cook for about 10–12 minutes, until the cranberries burst and the glaze thickens slightly.

5. 5

   Glaze the turkey

   During the final 15 minutes of roasting, brush the turkey generously with the cranberry-orange glaze. Brush it again every 5 minutes until the turkey is done.

6. 6

   Rest and serve

   Take the turkey out of the oven and leave it to rest for 10–15 minutes before slicing. Serve the slices with any remaining glaze on the side.

What is cranberry-orange glazed turkey?

This is a roast turkey breast with a fruit-forward glaze, suited to an American holiday table or another special meal. Cranberries and orange bring a bright, tart-sweet contrast to the savoury roast.

A bone-in, skin-on breast gives the meal a substantial centrepiece while keeping the recipe more manageable than roasting a whole bird. The herb-and-garlic oil seasons the meat, and repeated brushing builds a glossy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 445 calories, 55g protein, 35g carbs, 15g fat.

Turkey supplies most of the protein, while the honey, orange juice and cranberries contribute carbohydrates. Olive oil and the turkey skin account for much of the fat. Pair a serving with vegetables and a moderate portion of potatoes or another starchy side for a balanced plate.

The herb and garlic rub

Fresh rosemary and thyme: Their fragrant, savoury notes complement the fruit glaze. Chop the rosemary finely so it spreads evenly over the breast.

Under the skin: Rub some of the oil mixture beneath the skin as well as over it, as directed. This helps season the meat close to its surface while the skin roasts.

Cooking the cranberry glaze

Burst berries: Simmer the cranberries with orange juice, honey and zest for 10–12 minutes, stirring from time to time. The berries should pop and the mixture should thicken slightly.

Glaze consistency: The sauce will continue to cling as it cooks on the turkey. Keep it at a simmer rather than a rapid boil while preparing it.

Roasting and checking doneness

Use the thermometer: Roast at 190°C (375°F) and check the thickest part of the breast for 74°C (165°F). Avoid touching the bone with the thermometer probe when taking the reading.

Timing: The recipe gives a roasting range of 1 hour to 1 hour 15 minutes, but the thermometer reading is the doneness cue. The size and shape of the breast can affect how quickly it cooks.

Building the glazed finish

Last 15 minutes: Start brushing on the glaze during the final 15 minutes of roasting. Reapply every 5 minutes, as instructed, to layer the flavour over the surface.

Keep some aside: The recipe serves any leftover glaze at the table. Set aside a portion before brushing if you want to ensure some remains for serving.

Resting and carving

Rest first: Leave the roast for 10–15 minutes after it comes out of the oven. This gives the juices time to settle before slicing.

Carve to serve: Slice the breast after resting and arrange it with some of the glaze. Spoon extra sauce alongside so diners can add more to taste.

What to serve alongside it

A simple balance: Serve the turkey with roasted or steamed vegetables and a starchy side such as potatoes or bread. The mild sides complement the sweet-tart glaze without competing with it.

For a fuller spread: Add a green vegetable or salad for freshness. Keep extra glaze on the side so it can be used according to preference.

Recipe notes & tips

• Pat the turkey breast dry before rubbing it with the herb mixture.
• Work some of the oil and herbs beneath the skin as well as over the outside.
• Use a roasting pan fitted with a rack, as specified in the method.
• Stir the glaze occasionally while it simmers so it cooks evenly.
• Brush the glaze on during the final 15 minutes and repeat every 5 minutes.
• Let the turkey rest for 10–15 minutes before carving.

Variations

• Add black pepper: Use freshly ground pepper in the herb mixture for a sharper savoury note.
• Use frozen cranberries: Simmer them with the orange juice, honey and zest until they burst and the glaze thickens slightly.
• Adjust the citrus: Replace some of the orange juice with lemon juice for a tarter glaze.
• Keep it smooth: Press the cooked glaze through a sieve before serving if you prefer a smoother sauce.
• Make extra glaze: Increase the glaze ingredients proportionally if you want more to serve at the table.

Common mistakes to avoid

• Skipping the thermometer: Cooking time alone may not show whether the thickest part has reached 74°C (165°F); check it with a meat thermometer.
• Glazing too early: The method calls for glazing only during the final 15 minutes; follow that timing.
• Forgetting beneath the skin: Rub some of the herb mixture under the skin as well as over the surface.
• Slicing immediately: Cutting straight from the oven can let juices run out; rest the breast for 10–15 minutes first.
• Boiling the glaze hard: A strong boil can make it harder to monitor the texture; bring it to a simmer and stir occasionally.
• Using all the glaze for brushing: Keep some aside if you want extra sauce to serve with the sliced turkey.

How to store

Refrigerate leftover turkey and glaze in covered containers within 2 hours of cooking and use within 3–4 days. Reheat the turkey gently until piping hot, with a little glaze alongside to keep it moist; warm the glaze separately.

Frequently asked questions