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Perfect Small Batch Cranberry Orange Turkey Breast

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This Perfect Small Batch Cranberry Orange Turkey Breast is a holiday-style roast for 2-4 people, featuring a sweet-tart cranberry orange glaze that keeps the meat moist and creates a sticky, caramelized finish. It’s a comforting, foolproof recipe that comes together in under 90 minutes with simple ingredients.

Ingredients

Scale
  • 1 (2-3 pound) boneless, skin-on turkey breast
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • 1 cup fresh or frozen cranberries
  • ½ cup freshly squeezed orange juice (about 1 large orange)
  • ¼ cup honey
  • 2 tablespoons packed brown sugar (light or dark)
  • 1 tablespoon orange zest
  • 1 teaspoon balsamic vinegar
  • ¼ teaspoon cinnamon
  • Pinch of cloves (optional)
  • ½ cup low-sodium chicken or turkey broth
  • Fresh rosemary sprigs for garnish (optional)
  • Extra fresh cranberries for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven. Take the turkey breast out of the fridge and let it sit at room temperature for about 20 minutes.
  2. Make the cranberry orange glaze: In a small saucepan, combine cranberries, orange juice, honey, brown sugar, orange zest, balsamic vinegar, cinnamon, and cloves. Bring to a simmer over medium heat, stirring occasionally. Cook for 8-10 minutes until cranberries have burst and mixture has thickened slightly. Set aside to cool slightly.
  3. Prepare the turkey breast: Pat the turkey breast completely dry with paper towels. Remove any netting or twine. Season all over with salt, pepper, dried thyme, and garlic powder.
  4. Create the flavor pocket: Using your fingers, gently loosen the skin from the meat, working from the edge of the breast. Take about 2 tablespoons of the cranberry orange glaze and spread it directly onto the meat under the skin.
  5. Apply the glaze: Brush the remaining glaze generously over the outside of the turkey breast, reserving about ¼ cup for basting later. Place the turkey breast skin-side up in a small roasting pan or baking dish.
  6. Add the broth and start roasting: Pour the chicken or turkey broth into the bottom of the pan around the turkey. Roast uncovered for 45 minutes.
  7. Baste and continue roasting: After 45 minutes, remove the pan from the oven and baste the turkey with the pan juices. Add the reserved glaze on top. Return to the oven and roast for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C) in the thickest part of the breast.
  8. Rest the turkey: Remove the pan from the oven and tent loosely with aluminum foil. Let the turkey rest for 10-15 minutes before slicing.
  9. Make the pan sauce (optional): While the turkey rests, pour the pan juices into a small saucepan. Skim off excess fat, bring to a simmer, and let reduce for 2-3 minutes until slightly thickened. Season with salt and pepper to taste.
  10. Slice and serve: Remove the skin in one piece if possible. Slice the turkey breast against the grain into ½-inch thick slices. Arrange on a platter, drizzle with pan sauce, and garnish with fresh rosemary and extra cranberries if desired.

Notes

Pat the turkey dry for crispy skin. Don’t skip the resting step—it keeps the meat juicy. Pull the turkey at 160°F; carryover cooking will bring it to 165°F. Double the glaze if you want extra for serving. Let the glaze cool slightly before applying so it sticks better. If the glaze gets too dark during roasting, tent the turkey loosely with foil.

Nutrition

Keywords: small batch turkey breast, cranberry orange turkey, holiday turkey for two, easy turkey recipe, boneless turkey breast, cranberry glaze, Thanksgiving for small group

Find it online: https://perkypan.com/perfect-small-batch-cranberry-orange-turkey-breast/