Description
This cranberry orange glazed turkey breast is juicy, tender, and packed with bright citrus and tart cranberry flavors. Perfect for small gatherings or holiday dinners, it’s impressive yet surprisingly simple to make.
Ingredients
- Bone-in, skin-on turkey breast (4-5 pounds)
- Fresh cranberries (1 cup)
- Orange juice (½ cup, freshly squeezed)
- Orange zest (2 tablespoons)
- Honey (¼ cup)
- Unsalted butter (3 tablespoons, melted)
- Fresh rosemary (2 sprigs)
- Garlic (4 cloves, smashed)
- Chicken broth (½ cup)
- Salt and black pepper (to taste)
- Olive oil (2 tablespoons)
Instructions
- Remove the turkey breast from the refrigerator 30 minutes before roasting. Pat it completely dry with paper towels.
- Preheat your oven to 375°F. Position the rack in the lower third of the oven.
- In a small saucepan, combine 1 cup fresh cranberries, ½ cup fresh orange juice, 2 tablespoons orange zest, ¼ cup honey, and 3 tablespoons melted unsalted butter. Bring to a gentle simmer over medium heat. Cook for 8-10 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened slightly. Remove from heat and let it cool slightly.
- Using your fingers, gently loosen the skin from the meat, being careful not to tear it. Rub 2 tablespoons olive oil directly onto the meat under the skin, then season with salt and pepper. Rub the remaining oil all over the outside of the skin and season again.
- Pour ½ cup chicken broth into the bottom of the roasting pan. Add 4 smashed garlic cloves and 2 sprigs of fresh rosemary. Place the turkey breast on the rack, skin side up. If you have kitchen twine, tie the breast at 1-inch intervals to create an even shape.
- Brush a generous layer of the cranberry orange glaze all over the turkey skin. Reserve the remaining glaze for later basting.
- Roast for 45 minutes.
- After 45 minutes, remove the pan from the oven. Brush another layer of glaze over the turkey. Rotate the pan for even cooking. Return to the oven.
- Roast for another 30-45 minutes, basting with the glaze every 15 minutes. The total cooking time will be about 15-18 minutes per pound.
- Insert an instant-read thermometer into the thickest part of the breast, avoiding the bone. You’re looking for 160°F. The temperature will rise to 165°F as it rests.
- Transfer the turkey breast to a cutting board and tent loosely with foil. Let it rest for 15-20 minutes.
- While the turkey rests, pour the pan drippings through a fine-mesh strainer into a small saucepan. Skim off excess fat. Bring to a simmer and whisk in any remaining glaze. Add a splash of broth if it’s too thick. Taste and adjust seasoning.
- Slice the breast against the grain into even pieces. Drizzle with the pan sauce and a final sprinkle of fresh orange zest. Serve warm.
Notes
Don’t open the oven door too often. Start glazing after the first 30 minutes of roasting to prevent burning. Let the glaze cool slightly before brushing. Resting the turkey is crucial for juicy meat.
- Prep Time: 15 minutes
- Cook Time: 60-75 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 6 oz cooked meat wit
- Calories: 320
- Sugar: 11
- Sodium: 450
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 14
- Fiber: 1
- Protein: 38
Keywords: cranberry orange glazed turkey breast, easy turkey breast recipe, holiday turkey, roasted turkey breast, cranberry glaze