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Best Cranberry Orange Glazed Turkey Breast: Easy Recipe

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This cranberry orange glazed turkey breast delivers Thanksgiving-level flavor without the full bird commitment. The glaze caramelizes into a sticky, tangy-sweet armor, keeping the meat tender and moist.

Ingredients

Scale
  • 1 bone-in turkey breast (5–6 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon dried thyme
  • 1 cup whole berry cranberry sauce
  • ½ cup orange juice
  • ¼ cup brown sugar, packed
  • 2 tablespoons unsalted butter
  • 1 tablespoon orange zest
  • 1 teaspoon Dijon mustard
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves (optional)

Instructions

  1. Remove the turkey breast from the refrigerator 30-40 minutes before cooking. Pat it completely dry with paper towels. Rub the olive oil all over the breast, including under the skin if possible. Mix the salt, pepper, garlic powder, and dried thyme together, then season the turkey generously on all sides.
  2. In a small saucepan over medium heat, combine the cranberry sauce, orange juice, brown sugar, butter, orange zest, Dijon mustard, cinnamon, and cloves. Stir occasionally until the butter melts and the mixture comes to a gentle simmer. Let it bubble for 3-4 minutes until it thickens slightly. Remove from heat and set aside.
  3. Preheat your oven to 375°F (190°C). Place the turkey breast skin-side up in your roasting pan.
  4. Using a basting brush, apply a generous layer of glaze all over the turkey breast. Reserve about half the glaze for basting later.
  5. Roast for 20 minutes. After 20 minutes, remove the pan and brush another layer of glaze over the top. Return to the oven. Repeat this every 20 minutes for the first hour.
  6. After about 1 hour and 15 minutes of total roasting time, start checking the internal temperature with a meat thermometer. Insert it into the thickest part of the breast, avoiding the bone. You’re looking for 160°F (71°C) at this stage.
  7. Once the turkey reaches 160°F, remove it from the oven. Loosely tent the pan with aluminum foil and let it rest for 15-20 minutes.
  8. Transfer the turkey breast to a cutting board. Carve against the grain into ½-inch thick slices. Drizzle any remaining glaze from the pan over the top before serving.

Notes

Don’t overcook the turkey; pull it at 160°F and let carryover cooking bring it to 165°F. Baste every 20 minutes to build the caramelized crust. Let the glaze thicken naturally without adding cornstarch or flour. If the skin browns too quickly, tent with foil. Resting is essential—do not skip it.

Nutrition

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