Get ready to impress your holiday guests with a main course that is as beautiful as it is delicious. This Cranberry Orange Glazed Turkey Breast is the perfect solution for a smaller Thanksgiving gathering or for anyone who prefers the tender, juicy white meat. This Easy Turkey Breast Recipe features a perfectly Roasted Turkey Breast that is seasoned with aromatic herbs, and then lacquered with a stunningly vibrant and flavorful glaze made from fresh cranberries and sweet orange. It’s a festive, elegant, and surprisingly simple Holiday Turkey Breast that will be the star of your dinner table.
Why This is the Perfect Thanksgiving Turkey Breast Recipe
This recipe is a game-changer for your holiday cooking. Here’s why you’ll love it:
- Incredibly Juicy and Flavorful: By rubbing an herb mixture under the skin and using a bone-in, skin-on breast, the meat stays incredibly moist and is infused with flavor from the inside out.
- A Beautiful, Festive Glaze: The Cranberry Glazed Turkey Breast has a deep ruby-red color and a perfect balance of sweet and tangy flavors from the Orange Glazed Turkey Breast elements.
- Easier and Faster Than a Whole Turkey: A turkey breast cooks much more quickly than a whole bird, making it a less intimidating and more manageable option for your holiday meal.
- Perfect for Smaller Gatherings: If you’re not cooking for a huge crowd, a 3-4 lb turkey breast is the perfect size for a delicious and satisfying feast without a week’s worth of leftovers.
Your Simple Ingredient Checklist
This recipe uses a handful of fresh ingredients to create its signature festive flavor.
The Ingredient Lineup:
- 1 (3-4 lb) bone-in, skin-on turkey breast
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 2 cloves garlic, minced
- Salt and pepper to taste
- For the Cranberry Orange Glaze:
- 2 cups of fresh cranberries
- 1 cup of orange juice
- ½ cup of honey
- 2 tbsp orange zest
Step-by-Step Instructions
Get ready to create a show-stopping holiday main course.
Part 1: Prepare the Turkey and Glaze
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Make the Glaze: In a small saucepan, combine the fresh cranberries, orange juice, honey, and orange zest. Bring the mixture to a boil over medium-high heat. Then, reduce the heat to low and let it simmer for 10-15 minutes, until the cranberries have burst and the glaze has thickened. Set it aside to cool slightly.
- Prepare the Herb Rub: Pat the turkey breast completely dry with paper towels. In a small bowl, mix together the olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper.
- Season the Turkey: Carefully loosen the skin from the turkey breast meat. Rub about half of the prepared herb mixture directly onto the meat, under the skin. Rub the remaining mixture all over the outside of the skin.
Part 2: Roast and Glaze
- Roast the Turkey: Place the seasoned turkey breast, skin-side up, in a roasting pan. Roast in the preheated oven. A good rule of thumb is about 20 minutes per pound.
- Glaze the Turkey: During the last 30 minutes of the cooking time, begin brushing the turkey breast with the prepared cranberry orange glaze every 10 minutes. This will build up a beautiful, lacquered coating.
- Check for Doneness: The turkey is done when a meat thermometer inserted into the thickest part of the breast (without touching the bone) reads 165°F (74°C).
- Rest Before Carving: This is a crucial step! Remove the turkey from the oven and let it rest on a cutting board for at least 15-20 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender result. Slice and serve with any remaining glaze.
Frequently Asked Questions (FAQ)
1. Can I use a boneless turkey breast for this recipe? Yes, you can use a boneless turkey breast. Boneless breasts will cook more quickly, so you will need to adjust your cooking time accordingly. Start checking the internal temperature with a meat thermometer after about 1 hour.
2. Can I make the Cranberry Orange Glaze ahead of time? Absolutely! The glaze can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. This is a great way to save some time on the day of your holiday meal.
3. What should I do with the pan drippings from the Roasted Turkey Breast? The pan drippings are liquid gold! After you remove the turkey to rest, you can place the roasting pan on the stovetop over medium heat. Whisk in a tablespoon of flour to create a paste (a roux), and then slowly whisk in a cup or two of chicken broth to create a delicious, simple gravy.
4. How do I store and use leftover turkey? Store any leftover turkey in an airtight container in the refrigerator for up to 4 days. Leftover glazed turkey is fantastic in sandwiches, salads, or used in a post-holiday turkey soup.
The Best Cranberry Orange Glazed Turkey Breast: A Perfect Holiday Main
Equipment
- Roasting Pan For roasting the turkey breast
- Small saucepan To prepare cranberry glaze
- Meat thermometer Ensure turkey reaches 165°F
- Basting Brush For applying glaze
Ingredients
- 1 (3-4 lb) bone-in, skin-on turkey breast
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 2 cloves garlic, minced
- to taste salt and black pepper
- 2 cups fresh cranberries
- 1 cup orange juice
- 1/2 cup honey
- 2 tbsp orange zest
Instructions
- Preheat oven to 375°F (190°C). Pat turkey breast dry with paper towels.
- In a saucepan, combine cranberries, orange juice, honey, and orange zest. Bring to a boil, reduce heat, and simmer 10–15 minutes until cranberries burst and glaze thickens. Set aside.
- In a small bowl, mix olive oil, rosemary, thyme, garlic, salt, and pepper. Loosen turkey skin and rub half under skin, half over outside.
- Place turkey breast skin-side up in roasting pan. Roast about 20 minutes per pound.
- During last 30 minutes, brush with glaze every 10 minutes to build a glossy coating.
- Turkey is done when internal temp at thickest part reaches 165°F (74°C). Rest 15–20 minutes before carving. Serve with extra glaze.