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Cranberry Orange Glazed Turkey Breast

An easy, juicy, and tender roasted turkey breast slathered in a thick, gooey, sticky, and viscous cranberry orange glaze. Perfect for the holidays!
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Optional Brining Time 4 minutes
Total Time 1 minute
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Turkey
  • 1 (6-8 lb) bone-in, skin-on turkey breast
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the Thick, Gooey Glaze
  • 1 can (14 oz) whole-berry cranberry sauce this provides the gooey, viscous base
  • 0.5 cup orange juice
  • 0.25 cup packed light brown sugar
  • 1 Zest of 1 large orange
  • 2 tbsp unsalted butter melted
  • 1 tbsp Dijon mustard
  • 0.25 tsp ground cinnamon
  • 0.125 tsp ground cloves

Equipment

  • Roasting pan or large oven-safe skillet
  • Small saucepan
  • Digital meat thermometer
  • Basting brush

Method
 

  1. Preheat oven to 375°F (190°C). Pat turkey breast completely dry. Place in a roasting pan, rub with olive oil, salt, and pepper.
  2. Make the Gooey Glaze: In a small saucepan, combine all glaze ingredients (cranberry sauce, orange juice, brown sugar, orange zest, melted butter, Dijon, spices).
  3. Simmer glaze for 5-8 minutes, whisking, until it becomes a thick, heavy, viscous sauce. Set aside.
  4. Roast the turkey, un-glazed, for 45 minutes.
  5. Remove from oven. Brush generously with a thick, heavy layer of the gooey glaze. Return to oven and roast for 15-20 minutes.
  6. Remove again. Brush with another thick layer of the sticky, gooey glaze. Return to oven.
  7. Roast for a final 15-20 minutes, or until a meat thermometer reads 165°F (74°C) in the thickest part.
  8. Transfer turkey to a cutting board. Tent with foil and REST for 15-20 minutes. This is critical.
  9. Slice against the grain and serve, passing any remaining warm, gooey glaze at the table.

Notes

Do not glaze the turkey until the last 30-40 minutes of cooking, as the sugar will burn. Use a meat thermometer for perfect results. Resting is essential for a juicy bird.