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Holiday Cranberry Orange Glazed Turkey Breast

cranberry orange glazed turkey breast - featured image
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This easy 6-ingredient recipe delivers a showstopper centerpiece for any festive occasion. The tartness of cranberries, brightness of orange, and savory depth of turkey come together in a dish that feels both familiar and completely new.

Ingredients

Scale
  • 1 (3-4 pound) bone-in, skin-on turkey breast (about 1.3–1.8 kg)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • ½ teaspoon garlic powder (2 g)
  • 1 cup whole berry cranberry sauce (240 g)
  • ¼ cup orange juice (60 ml)
  • 2 tablespoons orange zest (from 1 large orange)
  • 2 tablespoons honey (30 ml)
  • 1 tablespoon Dijon mustard (15 g)
  • 1 tablespoon unsalted butter (14 g)
  • 1 small onion, quartered (optional)
  • 2 sprigs fresh rosemary (optional)
  • 3 cloves garlic, smashed (optional)

Instructions

  1. Take your turkey breast out of the refrigerator 30 minutes before cooking to bring it to room temperature. Pat it completely dry with paper towels.
  2. In a small bowl, mix the salt, pepper, and garlic powder. Rub the olive oil all over the turkey breast, then season generously with the spice mix, making sure to get under the skin if possible.
  3. Place the turkey breast on a wire rack inside your roasting pan, skin-side up. If using, scatter the quartered onion, rosemary sprigs, and smashed garlic cloves around the turkey in the pan.
  4. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven.
  5. In a small saucepan over medium heat, combine the cranberry sauce, orange juice, orange zest, honey, and Dijon mustard. Stir until smooth. Bring to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until thickened slightly. Remove from heat and stir in the butter until melted and glossy.
  6. Place the roasting pan in the preheated oven and roast the turkey breast uncovered for 45 minutes. Do not open the oven door during this time.
  7. After 45 minutes, remove the pan from the oven. Generously brush a thick layer of the cranberry orange glaze all over the turkey breast. Return to the oven.
  8. Continue roasting, applying another layer of glaze every 10-15 minutes for the remaining cooking time (about 30-40 more minutes). Apply 3-4 layers of glaze total. If the skin browns too quickly, loosely tent with aluminum foil.
  9. The turkey is done when an instant-read thermometer inserted into the thickest part of the breast (avoiding the bone) registers 155°F (68°C). Total cooking time should be about 1 hour 15 minutes to 1 hour 30 minutes for a 3-4 pound breast.
  10. Remove the turkey from the oven and transfer to a cutting board. Tent loosely with aluminum foil and let rest for at least 15-20 minutes.
  11. After resting, slice the turkey against the grain into ½-inch thick slices. Arrange on a serving platter and spoon any remaining glaze from the pan over the top.

Notes

Pat the skin dry for crispy skin. Apply glaze in layers during the last 30 minutes of roasting for a thick, caramelized coating. Let the turkey rest for 15-20 minutes before carving to keep it juicy. Use a meat thermometer to avoid overcooking.

Nutrition

Keywords: turkey breast, cranberry orange glaze, holiday recipe, Christmas dinner, Thanksgiving, easy turkey recipe, 6-ingredient recipe

Find it online: https://perkypan.com/holiday-cranberry-orange-glazed-turkey-breast-easy-6-ingredient-best-recipe/