Cranberry Orange Glazed Turkey Breast
This recipe delivers a turkey breast that is unbelievably juicy and bursting with bright, festive flavor. A simple technique ensures the meat stays succulent while the skin crisps to a perfect golden brown, all finished with a vibrant, homemade cranberry orange glaze. It brings all the wow factor of a full Thanksgiving turkey without the all-day commitment.
Equipment
- Roasting pan with rack
- Small saucepan
- Mixing Bowl
- Basting Brush
- Aluminum Foil
- Food thermometer
- Sharp carving knife
Ingredients
For the Turkey
- 1 turkey breast, bone-in and skin-on 3 to 4 pounds
For the Herb Rub
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme leaves
- Salt to taste
- Pepper to taste
For the Cranberry Orange Glaze
- 2 cups fresh cranberries
- 1 cup orange juice
- 1/2 cup honey
- 2 tablespoons orange zest
Instructions
- Prep the Oven and Glaze: Begin by preheating your oven to 375°F (190°C) and positioning a rack in the center. While the oven heats, prepare the glaze. In a small saucepan, combine the fresh cranberries, orange juice, honey, and orange zest. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Allow it to cook for 10 to 15 minutes, stirring occasionally, until the cranberries have burst and the glaze has thickened. Remove from heat and set aside to cool.
- Prepare the Turkey: Pat the turkey breast completely dry with paper towels to ensure a crispy, golden-brown skin.
- Create and Apply the Herb Rub: In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, thyme leaves, salt, and black pepper. Gently loosen the turkey skin from the meat and rub about half of the herb mixture directly onto the meat under the skin. Spread the remaining mixture evenly over the outside of the skin.
- Roast the Turkey: Place the seasoned turkey breast, skin side up, on a rack in a roasting pan. Place the pan in the preheated oven.
- Glaze and Finish: Roast the turkey at 375°F (190°C) for approximately 20 minutes per pound, or until a food thermometer inserted into the thickest part reads 165°F (74°C). During the final 30 minutes of roasting, brush the turkey breast generously with the cranberry orange glaze every 10 minutes.
- Rest and Serve: Once the turkey reaches 165°F (74°C), remove it from the oven. Tent it loosely with aluminum foil and let it rest for 15 to 20 minutes. Resting is essential for a tender, moist final product. Slice the turkey and serve with any extra glaze.
Notes
Tips & Notes
- For an extra crispy skin, ensure the turkey breast is thoroughly dry before roasting.
- If the skin begins to brown too rapidly, lightly tent the turkey breast with foil.
- For a spicier note, add a pinch of red pepper flakes to the glaze.
- To make it lower carb, substitute honey for a sugar-free sweetener.