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–+ servings

Irresistibly Juicy Cranberry Orange Glazed Turkey Breast

This Cranberry Orange Glazed Turkey Breast is a showstopper, combining juicy turkey with a tangy-sweet glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 20 minutes
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Glaze
  • 12 oz Fresh Cranberries Frozen works as a good alternative.
  • 1 cup Orange Juice Freshly squeezed is recommended.
  • ½ cup Honey Maple syrup can be used as a substitute.
  • 1 tablespoon Orange Zest Always use fresh zest.
For the Turkey
  • 2 tablespoon Olive Oil Can be substituted with melted butter.
  • 3 cloves Minced Garlic Fresh garlic is preferred.
  • 2 tablespoon Fresh Rosemary Dried can be used.
  • 2 tablespoon Fresh Thyme Dried can also work.
  • 1 tablespoon Salt Kosher salt is recommended.
  • 1 tablespoon Pepper

Equipment

  • medium saucepan
  • Roasting pan
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Prepare the Glaze: In a medium saucepan, combine fresh cranberries, orange juice, honey, and orange zest. Simmer for about 10–15 minutes until thickened.
  2. Prepare the Turkey: Pat the turkey breast dry, mix olive oil with garlic, rosemary, thyme, salt, and pepper. Rub this mixture under and over the turkey skin.
  3. Preheat and Roast: Preheat your oven to 375°F. Roast the turkey for about 20 minutes per pound until the internal temperature reaches 165°F.
  4. Apply the Glaze: Brush the glaze over the turkey every 10 minutes during the last 30 minutes of roasting.
  5. Rest Before Slicing: Let the turkey rest for about 15–20 minutes before slicing to keep it juicy.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 10gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 400mgPotassium: 500mgFiber: 1gSugar: 5gVitamin A: 2IUVitamin C: 15mgCalcium: 1mgIron: 3mg

Notes

Ensure the turkey skin is dry for a crispy finish. Monitor the temperature with a meat thermometer to avoid overcooking.

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