Cranberry Orange Glazed Turkey Breast
This Cranberry Orange Glazed Turkey Breast is a stunning, flavor-packed centerpiece perfect for holidays or weeknight meals. A juicy, oven-roasted or air-fried turkey breast is coated in a tangy-sweet glaze made with fresh cranberries, orange juice, honey, and warm spices. Elegant, easy, and bursting with festive flavor.
Equipment
- Roasting pan or air fryer
- Saucepan
- Meat thermometer
- Whisk
- Fine mesh strainer (optional, for smoother glaze)
- Cutting board and carving knife
- Small bowl and brush for glazing
Ingredients
For the Turkey Breast:
- 2.5–3 lb bone-in or boneless turkey breast (skin-on preferred)
- Salt and pepper, to taste
- Optional: olive oil or butter, for rubbing
- Optional: dry rub (brown sugar, paprika, garlic powder, thyme)
For the Cranberry Orange Glaze:
- 1 cup fresh or frozen cranberries
- ½ cup fresh orange juice
- Zest of 1 orange
- ¼ cup honey (or brown sugar or maple syrup)
- 1 tsp grated fresh ginger (optional)
- ¼ tsp cinnamon (optional)
- Pinch of salt
- Optional: splash of soy sauce or cranberry juice
Instructions
Prep the Turkey (Optional Brining/Rub):
- If brining, soak turkey in a citrus brine (water, salt, orange juice, garlic) for 8–12 hours. Rinse and pat dry.Or, rub with olive oil and your preferred spice rub. Let rest 1–2 hours before roasting.
Make the Glaze:
- In a small saucepan, combine cranberries, orange juice, zest, honey, ginger, and cinnamon. Bring to a simmer over medium heat. Cook 10–15 minutes until cranberries burst and sauce thickens. Strain for smooth glaze or leave chunky. Set aside.
Roast or Air-Fry the Turkey:
- Oven: Preheat to 350°F (175°C). Place turkey on a rack or pan. Roast for 45–60 minutes, depending on size, until internal temp is 160°F.Air Fryer: Cook at 325°F for ~30–35 minutes, then raise to 400°F for 5–10 minutes to crisp skin.
Glaze & Finish:
- In the final 15–20 minutes of cooking, brush the glaze generously over the turkey. Reserve extra for serving. Tent loosely with foil if glaze begins to darken too quickly.
Rest, Slice & Serve:
- Let turkey rest 10–15 minutes before slicing. Brush on a final coat of warm glaze just before serving.
Notes
- Make-Ahead Tip: Glaze can be made up to 2 days in advance and stored in the fridge.
- Freezing: Sliced turkey and glaze freeze well. Use airtight containers for up to 3 months.
- No Cranberries? Substitute with whole berry cranberry sauce and adjust sweetness.
- Glaze Thickness: If too thin, simmer longer or use a small cornstarch slurry to thicken.
- Leftover Idea: Shred turkey and use in sandwiches with brie and leftover glaze.