Cranberry Orange Glazed Turkey Breast
A delicious turkey breast glazed with a sweet and tangy cranberry orange sauce, perfect for holiday meals or family gatherings.
Ingredients
Turkey and Marinade
- 2 pieces Turkey Breasts (bone-in, skin-on, 3–4 lb each)
- 4 tbsp Olive Oil
- 2 tbsp Fresh Rosemary (chopped)
- 2 tbsp Fresh Thyme Leaves
- to taste Salt & Black Pepper
Glaze
- 4 cups Fresh Cranberries
- 2 cups Fresh Orange Juice
- 1 cup Honey
- 1 tbsp Dijon Mustard
- 1 tbsp Brown Sugar
- 4 tbsp Orange Zest
- 4 cloves Garlic (minced)
- ½ tsp Ground Cinnamon (optional)
Garnish
- as needed Fresh orange slices
- as needed Rosemary sprigs
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Pat the turkey breasts dry and place them in a large roasting pan.
- Mix the olive oil, rosemary, thyme, salt, and pepper into a paste.
- Rub this mixture generously under and over the skin of each turkey breast.
Cooking
- In a saucepan, combine the cranberries, orange juice, honey, Dijon mustard, brown sugar, minced garlic, orange zest, and cinnamon.
- Simmer for 15 minutes until the mixture thickens and becomes jam-like.
- Spoon half of the glaze over the turkey breasts.
- Roast the turkey uncovered for 1 hour 30 minutes to 1 hour 45 minutes, basting every 30 minutes with pan juices and glaze.
- Check that the internal temperature reaches 165°F (74°C).
- Remove the turkey from the oven and let it rest for 15 minutes.
- Slice the turkey and drizzle with the remaining warm glaze.
- Garnish with fresh orange slices and rosemary.
Notes
Make the glaze ahead of time and store it in the fridge. Use a meat thermometer for accurate cooking temperature. Let the turkey rest before slicing to retain moisture. For a variation, substitute orange juice with apple cider.