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cranberry orange glazed turkey breast 97241892

Cranberry Orange Glazed Turkey Breast

Celebrate the season with this juicy, golden turkey breast glazed in a bright cranberry-orange sauce.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 574
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 to 4 pounds boneless skin-on turkey breast thawed if frozen
  • 1 tablespoon olive oil preferably California extra-virgin
  • 1 teaspoon kosher salt or sea salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 cup fresh or thawed frozen cranberries
  • 1 cup fresh orange juice from 2 to 3 large oranges
  • 1/2 cup packed light brown sugar
  • 1/4 cup honey or maple syrup
  • 1 tablespoon orange zest freshly grated
  • 1 teaspoon fresh ginger grated, optional
  • 1/4 teaspoon ground cinnamon optional

Method
 

  1. Preheat the oven to 375°F. Pat the turkey breast thoroughly dry with paper towels.
  2. Rub the turkey all over with the olive oil, then season generously with the salt and pepper.
  3. Place the turkey skin-side up in a roasting pan or large ovenproof skillet.
  4. In a small saucepan, combine the cranberries, orange juice, brown sugar, honey, orange zest, ginger (if using), and cinnamon (if using). Bring to a simmer over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens slightly, 8 to 10 minutes.
  5. Pour about half of the cranberry-orange glaze over the turkey breast.
  6. Roast for 45 minutes, then spoon some of the pan glaze over the turkey. Continue roasting, basting every 15 to 20 minutes, until a thermometer inserted in the thickest part of the breast reads 160 to 165°F. Total roasting time will be about 1 hour 15 minutes to 1 hour 30 minutes, depending on the size of the turkey.
  7. Remove the turkey from the oven and transfer to a cutting board. Loosely tent with foil and rest for 10 to 15 minutes before slicing. This lets the juices redistribute, keeping the meat tender and moist.
  8. While the turkey rests, rewarm the remaining glaze over low heat. Slice the turkey across the grain and serve with the warm cranberry-orange glaze.

Nutrition

Calories: 574kcalCarbohydrates: 36gProtein: 59gFat: 22gSaturated Fat: 5gCholesterol: 190mgSodium: 550mgFiber: 1gSugar: 34g

Notes

For a thicker glaze, simmer the sauce for an extra 5 minutes until it coats the back of a spoon.
If using frozen cranberries, do not thaw first; they will burst during simmering.
A meat thermometer is essential for a tender, juicy turkey; pull it from the oven at 160°F and let carryover cooking do the rest.
Swap the honey for maple syrup or agave for a slightly different flavor profile.
Leftovers keep in a sealed container in the refrigerator for up to 4 days; reheat gently with a little extra orange juice.
This recipe also works with a turkey crown or rolled turkey roast; adjust roasting time according to weight.
Serve alongside roasted Brussels sprouts, mashed potatoes, or a crisp winter salad for a complete holiday plate.

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