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Easy Cranberry Orange Glazed Turkey Breast for Two

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A quick and easy recipe for a small turkey breast with a sweet-tart cranberry orange glaze, perfect for a weeknight dinner or a small holiday meal. This recipe delivers juicy, flavorful turkey with a gorgeous caramelized finish in just over an hour.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (about 2 to 2.5 pounds)
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme (optional)
  • 1 cup fresh or frozen cranberries
  • 1/2 cup orange juice, freshly squeezed (about 1 large orange)
  • 1/3 cup granulated sugar
  • 1 tablespoon orange zest (from about 1 orange)
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chicken broth or water (for the pan, optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Take the turkey breast out of the fridge and let it sit on the counter for about 15 minutes. Pat the turkey breast completely dry with paper towels.
  2. In a small bowl, mix together the softened butter, kosher salt, black pepper, garlic powder, and dried thyme (if using). Rub this mixture all over the turkey breast, getting under the skin if possible. Place the turkey breast skin-side up in your roasting pan or baking dish. If using chicken broth, pour it into the bottom of the pan, being careful not to get the skin wet.
  3. In a small saucepan, combine the cranberries, orange juice, sugar, and orange zest. Bring to a simmer over medium heat, stirring occasionally. Cook for about 8 to 10 minutes, until the cranberries have burst and the mixture has thickened slightly. Remove from heat and stir in the balsamic vinegar and vanilla extract. Let it cool for a few minutes, then transfer half of it to a small bowl for basting. Reserve the other half for serving.
  4. Place the turkey breast in the preheated oven and roast for 20 minutes.
  5. After 20 minutes, remove the pan from the oven and brush a generous layer of the glaze all over the turkey breast. Return it to the oven and roast for another 15 minutes. Repeat this process—baste every 15 minutes—until the turkey reaches an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius) in the thickest part of the breast. This usually takes about 45 to 55 minutes total.
  6. Once the turkey hits 160 degrees, remove it from the oven and tent it loosely with aluminum foil. Let it rest for at least 10 to 15 minutes. The temperature will continue to rise to 165 degrees.
  7. After resting, carve the turkey breast against the grain into slices about 1/2 inch thick. Warm up the reserved glaze and drizzle it over the sliced turkey. Serve immediately.

Notes

Don’t skip drying the turkey breast for crispy skin. Watch the glaze carefully to prevent burning; tent with foil if edges get too dark. Let the turkey rest for at least 10 minutes before carving. The glaze can be made up to 3 days ahead. For a dairy-free version, use dairy-free butter or olive oil. For an air fryer method, cook at 360°F for 30-35 minutes, basting halfway through.

Nutrition

Keywords: turkey breast, cranberry orange glaze, easy turkey recipe, small turkey, weeknight dinner, holiday for two, gluten-free

Find it online: https://ovenmila.com/easy-cranberry-orange-glazed-turkey-breast-for-two/