Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
The first time I made a Cranberry Orange Roast Turkey Breast Recipe, it wasn’t out of culinary curiosity or holiday ambition—it was out of necessity.
It was Thanksgiving, and I was living in a tiny apartment in the city with an oven barely large enough to fit a cookie sheet, let alone a whole turkey. I had invited two friends over, determined to share some semblance of a traditional meal. Roasting a full bird was out of the question. So, I bought a turkey breast and figured I’d just “wing it” (pun fully intended).
That morning, while the coffee brewed and the Macy’s parade played in the background, I glanced over at the bag of cranberries and a bowl of clementines on the counter. Something clicked. I whipped up a simple glaze with orange juice, fresh zest, cranberries, honey, and a splash of balsamic vinegar. As the turkey roasted, our small kitchen filled with the intoxicating aroma of citrus and roasted poultry.
It turned out to be one of the most memorable meals I’ve ever made—and now, cranberry orange roast turkey breast recipe is a beloved part of my holiday table. This recipe brings brightness, tang, and a gentle sweetness that elevates the traditional roast turkey into something truly special.
Whether you’re cooking for two or hosting a small holiday dinner, cranberry orange roast turkey breast recipe is festive, flavorful, and perfectly portioned. Ready to get started?
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Cranberry Orange Roast Turkey Breast Recipe (2025)
Ingredients
For the Turkey:
- 1 bone-in or boneless turkey breast (4–6 lbs)
- 2 tbsp olive oil or melted butter
- Salt and freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme or Italian seasoning
- Optional: kitchen twine (for tying boneless breasts)
For the Cranberry Orange Glaze:
- 1 cup fresh or frozen cranberries
- Zest of 1 large orange
- ½ cup orange juice (freshly squeezed preferred)
- ¼ cup honey or maple syrup
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- Pinch of salt
How to Prepare Cranberry Orange Roast Turkey Breast
Step 1: Preheat Your Oven
- Preheat the oven to 375°F (190°C).
- Set a rack inside a roasting pan or baking dish.
Step 2: Make the Cranberry Orange Glaze
- In a small saucepan, combine:
- Cranberries
- Orange juice and zest
- Honey or maple syrup
- Balsamic vinegar
- Dijon mustard
- Cinnamon and nutmeg
- Salt
- Bring to a simmer over medium heat. Cook for about 10–12 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly.
- Mash the cranberries with a spoon or use an immersion blender for a smoother glaze.
- Set aside to cool slightly. It will thicken more as it cools.
Step 3: Prepare the Turkey Breast
- Pat the turkey breast dry with paper towels.
- Rub with olive oil or melted butter.
- Season generously with salt, pepper, garlic powder, onion powder, and thyme.
- If using a boneless turkey breast, roll and tie it with kitchen twine to maintain shape and even cooking.
Step 4: Roast the Turkey
- Place the turkey breast skin-side up in the roasting pan.
- Spoon or brush half of the cranberry orange glaze over the turkey.
- Roast for 1.5 to 2 hours (depending on the size of the breast), basting every 30 minutes with pan juices and additional glaze.
💡 Internal Temperature Tip: Use a meat thermometer to check for doneness. The turkey is ready when it reaches 165°F (74°C) at the thickest part.
Step 5: Rest and Serve
- Transfer the turkey breast to a cutting board and tent loosely with foil.
- Let rest for at least 15 minutes before slicing.
- Warm the remaining glaze and serve on the side or drizzle over sliced turkey.
How to Serve Cranberry Orange Roast Turkey Breast
This turkey breast pairs beautifully with both traditional and modern holiday sides. Here are some ideas:
Classic Side Dishes:
- Garlic mashed potatoes
- Green bean almondine
- Cornbread stuffing
- Roasted Brussels sprouts
Lighter Sides:
- Quinoa salad with dried cranberries and arugula
- Citrus-dressed kale salad
- Steamed asparagus with lemon zest
Sauce Pairings:
- Serve with:
- Remaining cranberry orange glaze
- A simple pan gravy if you like a savory contrast
- Or a dollop of herbed Greek yogurt for a creamy cool finish
Add some fresh herbs like rosemary, thyme, or parsley on top for a gorgeous garnish.
Pro Tips for the Juiciest, Most Flavorful Turkey Breast
- Use a meat thermometer.
Don’t rely on time alone. Internal temp should be 165°F, but pull it at around 160°F—it will rise as it rests. - Baste regularly.
Every 30 minutes, baste with juices or glaze to lock in moisture and enhance flavor. - Start covered, end uncovered.
For bone-in breasts, you can cover with foil for the first half of roasting to keep the meat juicy, then uncover for golden skin. - Let it rest.
This is key to juicy meat. Letting the breast rest for 15–20 minutes keeps those juices inside. - Don’t skip the glaze.
It adds tang, sweetness, and a beautiful color. If you have extra, it makes a killer sandwich spread.
Recipe Variations
1. Cranberry Orange Turkey Thighs
- Use the same glaze and seasonings on bone-in turkey thighs.
- Roast at 375°F for about 50–60 minutes.
2. Spicy Twist
- Add ½ tsp crushed red pepper flakes or a dash of hot sauce to the glaze.
3. Herb-Crusted Version
- Mix minced rosemary, sage, and thyme with the butter or oil before rubbing onto the turkey.
4. Maple-Glazed Alternative
- Replace honey with pure maple syrup and add a splash of apple cider vinegar instead of balsamic.
5. Crockpot Version
- Add seasoned turkey breast and glaze to a slow cooker.
- Cook on LOW for 5–6 hours or HIGH for 3–4 hours until the internal temp reaches 165°F.
FAQs
Q1: Can I use dried cranberries instead of fresh or frozen?
Fresh or frozen cranberries are best, but if using dried, rehydrate them in hot orange juice for 15 minutes before cooking. The flavor and texture will be slightly different, but still delicious.
Q2: Can I make the glaze ahead of time?
Yes! The glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before using.
Q3: Can I use chicken instead of turkey?
Absolutely. This glaze is fantastic on roast chicken breasts or thighs. Adjust cooking time accordingly.
Q4: Is this recipe gluten-free?
Yes! Just double-check that your mustard and balsamic vinegar are gluten-free (most are). No flour is needed for this glaze or roast.
Q5: What can I do with leftovers?
Here are some leftover ideas:
- Slice for sandwiches with arugula and goat cheese
- Add to wraps or quesadillas
- Toss into a salad with mixed greens, pecans, and dried cranberries
- Shred into turkey pot pie or soup
Nutrition Information (Estimated per Serving)
Based on 6 servings from a 4.5-lb turkey breast
- Calories: 310
- Protein: 35g
- Fat: 14g
- Carbohydrates: 12g
- Sugar: 9g
- Fiber: 1g
- Sodium: 400mg
Note: Nutrition may vary depending on ingredients and portion sizes.
Final Thoughts
Whether you’re hosting a scaled-down holiday celebration or just craving a meal that feels festive, this Cranberry Orange Roast Turkey Breast Recipe brings the magic of the season to your table—without the stress of roasting a whole bird.
It’s colorful, fragrant, and full of flavor, balancing the savory depth of roasted turkey with the sweet-tart brightness of cranberries and citrus. Plus, it’s easy to prep, makes your kitchen smell amazing, and turns any dinner into a celebration.
So the next time you’re planning your holiday menu—or simply want to elevate your Sunday dinner—give this Cranberry Orange Roast Turkey Breast Recipe a try. You may just find it becomes a new tradition in your home, too.