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Easy Kid-Approved Cranberry Orange Glazed Turkey Breast

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A sweet-tart cranberry orange glazed turkey breast that’s juicy, tender, and a family favorite. Perfect for weeknight dinners or special occasions, this recipe comes together in under 90 minutes with simple ingredients.

Ingredients

Scale
  • 1 (2.5 to 3 lb) boneless turkey breast (about 1.1 to 1.4 kg), skin on
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 cup fresh or frozen cranberries (about 100g)
  • ½ cup orange juice (fresh-squeezed preferred)
  • ¼ cup honey (or maple syrup)
  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon orange zest (from about 1 large orange)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • Pinch of nutmeg
  • Fresh orange slices (for garnish, optional)
  • Fresh rosemary sprigs (for garnish, optional)
  • Extra whole cranberries (for garnish, optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Position the rack in the middle. Take the turkey breast out of the fridge to come to room temperature for about 20 minutes.
  2. In a small bowl, mix together 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and ½ teaspoon onion powder. Pat the turkey breast dry with paper towels. Rub the olive oil all over the turkey, then sprinkle the dry rub evenly on all sides.
  3. In a small saucepan over medium heat, combine 1 cup cranberries, ½ cup orange juice, ¼ cup honey, 2 tablespoons brown sugar, 1 tablespoon orange zest, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon cloves, and a pinch of nutmeg. Stir occasionally. Let it simmer for 8-10 minutes, until the sauce thickens slightly and the cranberries have broken down. Remove from heat and set aside.
  4. Place the turkey breast in your roasting pan, skin-side up. Roast for 30 minutes uncovered. Spoon about ¼ cup of the glaze over the turkey, spreading it evenly with a brush or spoon. Return to the oven.
  5. After 15 more minutes (45 minutes total), baste again with another ¼ cup of glaze. If the turkey is browning too quickly, tent it loosely with aluminum foil. Continue roasting until the internal temperature reaches 160°F (71°C) in the thickest part. This usually takes about 60-75 minutes total.
  6. Once it hits 160°F, remove the turkey from the oven. Transfer it to a cutting board and tent it loosely with foil. Let it rest for 10-15 minutes. The temperature will rise to 165°F (74°C) during resting.
  7. While the turkey rests, reheat the leftover glaze over low heat. If it’s too thick, add a tablespoon of orange juice to loosen it up.
  8. Slice the turkey breast against the grain into ½-inch thick pieces. Arrange on a platter, drizzle with the warm glaze, and garnish with fresh orange slices and rosemary if desired.

Notes

Don’t overcook the turkey; pull it at 160°F and let carryover cooking bring it to 165°F. Make the glaze up to 3 days ahead. Double the glaze for extra sauce. Use a meat thermometer for best results. Let the turkey rest before slicing to retain juices.

Nutrition

Keywords: turkey breast, cranberry orange glaze, easy turkey recipe, kid-friendly, holiday turkey, weeknight dinner

Find it online: https://tinastirs.com/easy-kid-approved-cranberry-orange-glazed-turkey-breast/