Go Back
Roasted Cranberry Orange Glazed Turkey Breast with golden skin, juicy carved white meat and a sweet-tart cranberry maple glaze for Thanksgiving.

Easy Cranberry Orange Glazed Turkey Breast

Juicy roasted turkey breast finished with a sweet-tart cranberry orange glaze made with fresh cranberries, orange, maple syrup and Dijon. An easy, beautiful centerpiece for Thanksgiving or a smaller holiday dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 25 minutes
Servings: 10
Course: Dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Turkey
  • 1 bone-in skin-on turkey breast, 5–6 lb
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt adjusted if turkey is pre-brined
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons finely chopped fresh rosemary
  • Cranberry Orange Glaze
  • 2 cups fresh or frozen cranberries
  • ¾ cup fresh orange juice
  • 1 tablespoon finely grated orange zest
  • ⅓ cup pure maple syrup
  • ¼ cup light brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons unsalted butter
  • ¼ teaspoon fine salt

Method
 

  1. Remove turkey breast from refrigerator 30–45 minutes before roasting.
  2. Preheat oven to 375°F (190°C).
  3. Place a rack inside a roasting pan.
  4. Pat turkey thoroughly dry.
  5. Rub with olive oil.
  6. Season with salt, pepper, garlic powder, thyme, and rosemary.
  7. Place skin-side up on the roasting rack.
  8. Begin roasting uncovered.
  9. Combine cranberries, orange juice, zest, maple syrup, brown sugar, Dijon, vinegar, and salt in a saucepan.
  10. Simmer for 10–15 minutes until cranberries burst and mixture thickens.
  11. Blend if a smoother glaze is desired.
  12. Stir in butter.
  13. Begin checking turkey temperature after approximately 60 minutes.
  14. During approximately the final 25–30 minutes, brush turkey with a thin layer of glaze.
  15. Continue roasting for approximately 10 minutes.
  16. Brush with another thin layer.
  17. Apply one final light coat if desired.
  18. Tent loosely with foil if the skin becomes too dark.
  19. Roast until the thickest part reaches 165°F (74°C), avoiding contact with bone.
  20. Rest for 15–20 minutes.
  21. Warm reserved uncontaminated glaze.
  22. Carve turkey and serve with additional glaze alongside.

Notes

Patting the turkey dry helps the skin brown. Apply the cranberry-orange glaze primarily toward the end because its natural and added sugars can burn during a long roast. Always use internal temperature rather than cooking time alone to determine doneness. Poultry should reach 165°F (74°C). Keep serving glaze separate from glaze contaminated by a brush that touched undercooked poultry, or boil contaminated glaze thoroughly before reuse.