A boneless turkey breast of 2 to 3 pounds is rubbed with olive oil and rosemary, then roasted at 350°F under a glaze of fresh cranberries, orange juice, brown sugar, Dijon mustard and cinnamon. Half the glaze goes on at the start and the rest is used for basting and for serving at the table. The recipe makes 6 servings.
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It takes 2 hours 15 minutes in all: 15 minutes of prep and 1.5 to 2 hours in the oven. The glaze is made on the stove while the oven heats, so the hands-on part is short.
What Goes into the Glaze and onto the Turkey
The amounts are in the recipe card at the bottom.
- Fresh cranberries (1 cup): tart, and they give the glaze its color.
- Orange juice (1/2 cup): adds sweetness and acidity to balance the cranberries.
- Brown sugar (1/4 cup): helps the glaze caramelize and adds depth.
- Dijon mustard (1 tablespoon): gives the glaze a sharper edge.
- Ground cinnamon (1 teaspoon), salt and black pepper: the warm spice and the seasoning.
- Olive oil (1 tablespoon) and fresh rosemary (1 tablespoon, chopped, or 1 teaspoon dried): rubbed onto the turkey. The oil keeps the meat moist, and the rosemary adds an earthy, fragrant note.
Making the Glaze
Simmer the cranberries, orange juice, brown sugar, mustard, cinnamon, salt and pepper in a medium saucepan over medium heat, stirring now and then. It is ready when the cranberries burst and the mixture thickens, which takes 10 to 15 minutes. Take it off the heat and let it cool slightly. A deep skillet can stand in if you do not have a saucepan.
Roasting the Turkey
Rub the turkey with the oil, sprinkle on the rosemary, set it in a roasting pan and pour over half the glaze. Keep the other half back. A large oven-safe skillet can replace the roasting pan.
Roast for about 1.5 to 2 hours, until the internal temperature reaches 165°F, and baste with the glaze every 30 minutes. Check the temperature in the thickest part of the breast with a meat thermometer. Without one, cut in with a sharp knife, and the juices should run clear. Use a brush for basting, or a spoon to drizzle the glaze.
Rest the turkey for 10 to 15 minutes before slicing so the juices redistribute, which gives tender, juicy slices. Serve with the reserved glaze on the side.
Ways to Change It
- Richer glaze: add a splash of red wine while it cooks.
- Sweeter glaze: increase the brown sugar to 1/3 cup.
- More spice: nutmeg or ginger in the glaze.
- Less sugar: erythritol or monk fruit can replace the brown sugar. Adjust to taste, because they differ in sweetness.
- Chicken: chicken breast can replace the turkey for a lighter dish.
What to Serve With It
Garlic mashed cauliflower and roasted Brussels sprouts, tossed in olive oil with salt and pepper, both suit the glaze. A green salad with mixed greens, cucumbers and a tangy vinaigrette gives a fresh contrast to the rich turkey. For drinks, a glass of red wine or sparkling water with lemon.
Nutrition per Serving
Each serving has about 250 calories, 10 grams of fat (2 grams saturated), 12 grams of carbohydrates, 1 gram of fiber, 12 grams of sugar, 30 grams of protein and 200 milligrams of sodium. These are estimates from the recipe card.
FAQ
Can I use frozen cranberries?
Yes. Thaw them before cooking. They may release more moisture, so you may need to adjust the cooking time slightly.
How long do leftovers keep?
Let the turkey cool completely, then wrap it tightly in plastic wrap or foil, or put it in an airtight container. It keeps in the refrigerator for 3 to 4 days, or in the freezer for up to 3 months.
What is the best way to reheat turkey?
Heat the oven to 325°F. Put the slices in a baking dish, add a splash of broth or water, cover with foil and heat for about 20 to 30 minutes, until warmed through.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Cranberry Orange Glazed Turkey Breast: A Flavorful Delight
Ingredients
Instructions
Preheat your oven to 350°F.
In a medium saucepan, combine fresh cranberries, orange juice, brown sugar, Dijon mustard, cinnamon, salt, and pepper. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10-15 minutes. Remove from heat and let cool slightly.
Rub the turkey breast with olive oil and sprinkle with chopped rosemary. Place the turkey breast in a roasting pan.
Pour half of the cranberry orange glaze over the turkey breast, reserving the other half for later.
Roast the turkey in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F. Baste the turkey with the glaze every 30 minutes for added flavor and moisture.
Once cooked, remove the turkey from the oven and let it rest for 10-15 minutes before slicing. Serve with the reserved glaze on the side.
Notes
For a richer flavor, consider adding a splash of red wine to the glaze while cooking.
If you prefer a sweeter glaze, increase the brown sugar to 1/3 cup.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 250 calories |
| Sugar Content | 12g |
| Sodium Content | 200mg |
| Fat Content | 10g |
| Saturated Fat Content | 2g |
| Unsaturated Fat Content | 8g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 12g |
| Fiber Content | 1g |
| Protein Content | 30g |
| Cholesterol Content | 70mg |