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Perfect Cranberry Orange Glazed Turkey Breast for Easy Fall Dinner

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This perfect cranberry orange glazed turkey breast has become my go-to for fall feasts. It’s the kind of recipe that looks like you spent all day in the kitchen but actually comes together with minimal fuss, with a gorgeous, glossy coating that keeps the meat incredibly moist.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (about 3–4 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1 cup fresh or frozen cranberries
  • 1/2 cup orange juice, fresh-squeezed preferred
  • 1/4 cup honey
  • 2 tablespoons brown sugar, light or dark
  • 1 tablespoon orange zest
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon cinnamon
  • Pinch of cloves (optional)
  • 1 orange, quartered (optional, for aromatics)
  • 3–4 sprigs fresh rosemary (optional, for aromatics)
  • 3–4 sprigs fresh thyme (optional, for aromatics)
  • 1/2 onion, cut into wedges (optional, for aromatics)

Instructions

  1. Make the Glaze: In a small saucepan, combine cranberries, orange juice, honey, brown sugar, orange zest, apple cider vinegar, Dijon mustard, cinnamon, and cloves. Bring to a simmer over medium heat, stirring occasionally. Cook for 8-10 minutes until cranberries burst and mixture thickens slightly. Remove from heat and let cool.
  2. Prep the Turkey: Remove turkey breast from refrigerator 30 minutes before cooking. Pat completely dry with paper towels. In a small bowl, mix salt, pepper, garlic powder, and dried thyme. Rub olive oil all over turkey, then sprinkle seasoning mixture evenly over all sides, including under the skin if possible.
  3. Set Up for Roasting: Preheat oven to 375°F (190°C). Place seasoned turkey breast on a wire rack set inside a roasting pan, or directly in the pan. Scatter orange quarters, rosemary, thyme, and onion wedges around the turkey if using.
  4. Initial Roast: Roast turkey breast uncovered for 45 minutes. Do not open the oven door during this time.
  5. Apply the Glaze: After 45 minutes, remove pan from oven. Brush a generous layer of cranberry orange glaze all over the turkey breast, including sides and underneath. Return to oven.
  6. Glaze Again and Monitor: After 15 more minutes (60 minutes total), apply another layer of glaze. Check internal temperature in the thickest part of the breast without touching bone—target 155°F (68°C). If skin is browning too quickly, tent loosely with aluminum foil.
  7. Final Roast and Rest: Continue roasting, applying one more layer of glaze after another 10-15 minutes if desired, until internal temperature reaches 160°F (71°C), about 70-80 minutes total. Remove from oven and let rest in pan for 15-20 minutes. Temperature will rise to 165°F (74°C) during resting.
  8. Carve and Serve: Transfer rested turkey to a cutting board. Carve against the grain into 1/2-inch thick slices. Spoon remaining glaze from pan over sliced meat. Optionally, make a quick pan sauce by skimming fat from drippings, adding chicken broth, and simmering for a few minutes.

Notes

Don’t rush the drying step—pat turkey skin completely dry for crispy skin. Use a thermometer, not a timer, for perfect doneness. Layer the glaze strategically starting at 45 minutes to prevent burning. Let the turkey rest properly for 15-20 minutes to redistribute juices. Make extra glaze to serve on the side. The glaze contains sugar and can burn if left unattended—tent with foil if browning too quickly.

Nutrition

Keywords: cranberry orange glazed turkey breast, fall dinner, Thanksgiving turkey, easy turkey recipe, holiday turkey, roasted turkey breast

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