Festive Cranberry Orange Glazed Turkey Breast

If you ask me, a turkey breast is one of the smartest things you can make for a smaller gathering.

This roasted turkey breast gets covered in a sweet-tart cranberry orange glaze that keeps the meat juicy and adds tons of flavor. Fresh cranberries and orange juice simmer down into a sauce that’s both fruity and bright.

The turkey roasts in the oven while you brush on layers of that glossy glaze. It comes out golden brown with a sticky, caramelized coating that everyone will want seconds of.

It’s a holiday-worthy main dish that doesn’t require roasting a whole bird, perfect for when you want something special without all the fuss.

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What Kind of Turkey Breast Should I Use?

For this recipe, you’ll want a bone-in turkey breast that weighs between 5 to 8 pounds, which is perfect for feeding a smaller gathering without roasting a whole bird. You can find these at most grocery stores, and they’re usually available both fresh and frozen – if you’re buying frozen, just make sure to allow enough time for it to thaw completely in the refrigerator (usually about 24 hours for every 4-5 pounds). A bone-in breast will give you more flavor and help keep the meat moist during roasting compared to a boneless version. If you can only find a boneless turkey breast, it will still work fine, but you may need to adjust your cooking time since it will cook a bit faster.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you’re missing an ingredient:

• Turkey breast: If you can’t find a bone-in turkey breast, a boneless one works fine – just reduce your cooking time by about 20-30 minutes and check for doneness earlier. You can also use chicken breasts if turkey isn’t available, though you’ll need to adjust the cooking time significantly.
• Fresh cranberries: Frozen cranberries are actually just as good as fresh for this glaze – no need to thaw them first. In a pinch, you could use dried cranberries, but you’ll want to rehydrate them in warm water for about 10 minutes before using.
• Orange juice: Fresh-squeezed is great, but store-bought works perfectly. If you’re out, try using apple juice or even pineapple juice for a slightly different but still tasty glaze.
• Apple cider vinegar: White wine vinegar or red wine vinegar can step in here without any issues. The vinegar adds tang to balance the sweetness, so don’t skip it entirely.
• Dried herbs: If you have fresh thyme and sage, use triple the amount (so 1½ teaspoons of each fresh herb instead of ½ teaspoon dried). Fresh herbs are milder than dried, so you need more of them.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting turkey breast is not using a meat thermometer, which leads to either dry, overcooked meat or undercooked poultry – pull the breast from the oven when it reaches 160°F in the thickest part, as it will continue cooking to the safe 165°F while resting.

Skipping the resting period after roasting is another error that causes all those flavorful juices to run out onto your cutting board instead of staying in the meat, so let it sit covered with foil for at least 15-20 minutes before carving.

When making the cranberry glaze, avoid adding it too early in the cooking process since the sugar can burn – brush it on during the last 30 minutes of roasting for a beautiful, sticky coating.

Finally, don’t forget to add some liquid to your roasting pan (use that cup of water from the ingredients) to prevent the drippings from burning and creating smoke in your oven.

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What to Serve With Cranberry Orange Glazed Turkey Breast?

This turkey breast pairs beautifully with all your favorite Thanksgiving sides like creamy mashed potatoes, roasted Brussels sprouts, and a simple stuffing or dressing. The sweet and tangy cranberry orange glaze goes really well with roasted root vegetables like carrots, parsnips, and sweet potatoes that have been tossed with olive oil and herbs. I like to serve it with a fresh green bean casserole or sautéed green beans with almonds to balance out the richness of the turkey. Don’t forget to have some dinner rolls on hand for soaking up that delicious glaze, and consider adding a light arugula salad with a citrus vinaigrette to round out the meal.

Storage Instructions

Store: Let your turkey breast cool completely before storing. Slice it up and keep it in an airtight container in the fridge for up to 4 days. Store any leftover glaze separately in a small jar or container so you can drizzle it over the turkey when you’re ready to eat.

Freeze: This turkey freezes really well for future meals. Slice the meat and portion it out into freezer-safe containers or bags, adding a little glaze to each portion to keep it moist. It’ll stay good in the freezer for up to 3 months.

Reheat: Warm up sliced turkey in the oven at 325°F covered with foil to keep it from drying out, or heat individual portions in the microwave with a splash of water or extra glaze. It usually takes about 10-15 minutes in the oven or 1-2 minutes in the microwave.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-3400
• Protein: 320-400 g
• Fat: 50-70 g
• Carbohydrates: 120-170 g

Ingredients

For the turkey breast:

• 1 bone-in turkey breast (5 to 8 lb)
• 1 tbsp unsalted butter, softened
• 1/2 tsp dried thyme
• 1/2 tsp dried sage
• Salt, to taste
• Freshly ground black pepper, to taste

For the cranberry glaze:

• 2 cups cranberries (fresh or frozen)
• 1/2 cup packed brown sugar
• 1/2 cup orange juice
• 1 cup water, divided
• 2 tbsp apple cider vinegar
• 1/2 tsp dried sage
• 1 tsp dijon mustard
• 2 sprigs fresh thyme

Step 1: Prepare the Turkey Breast

• 1 bone-in turkey breast (5 to 8 lb)
• 1 tbsp unsalted butter, softened
• 1/2 tsp dried thyme
• 1/2 tsp dried sage
• salt, to taste
• freshly ground black pepper, to taste

Trim the rib bones of the turkey breast with a pair of sharp poultry scissors so it sits flat in the air fryer basket.

Rub the softened butter over the surface of the turkey breast, making sure to push some under the skin for added moisture and flavor.

Combine the dried thyme, 1/2 teaspoon dried sage, salt, and freshly ground black pepper.

Sprinkle this seasoning mixture generously over the turkey breast on all sides.

Step 2: Roast the Turkey Breast

• trimmed and seasoned turkey breast from Step 1

Preheat your air fryer oven to 350˚F using the BAKE function.

Once preheated, place the seasoned turkey breast in the air fryer basket with a drip pan beneath and position it on the lowest rack.

Roast for about 17 minutes per pound (approximately 1 hour 25 minutes for a 5-pound breast or up to 2¼ hours for an 8-pound breast).

If the turkey skin begins to brown too much, loosely tent the turkey with foil to prevent over-browning.

I always check the turkey’s temperature towards the end to ensure it’s perfectly cooked and juicy.

Step 3: Prepare the Cranberry Glaze

• 2 cups cranberries (fresh or frozen)
• 1/2 cup packed brown sugar
• 1/2 cup orange juice
• 1 cup water, divided
• 2 tbsp apple cider vinegar
• 1/2 tsp dried sage
• 1 tsp Dijon mustard
• 2 sprigs fresh thyme

While the turkey roasts, combine the cranberries, packed brown sugar, orange juice, 1/2 cup water, apple cider vinegar, 1/2 teaspoon dried sage, Dijon mustard, and fresh thyme sprigs in a medium saucepan.

Bring the mixture to a boil, then reduce the heat and simmer for 20 to 25 minutes, stirring occasionally and crushing the cranberries with a spoon as they soften.

Once the cranberries are soft, use a wire whisk to beat the mixture until it reaches a paste-like consistency.

Whisk in the remaining 1/2 cup water and cook for another 1 to 2 minutes until the glaze is smooth and glossy.

Step 4: Glaze and Finish the Turkey

• roast turkey breast from Step 2
• cranberry glaze from Step 3

When the turkey breast reaches an internal temperature of 160°F on an instant-read thermometer, generously brush the prepared cranberry glaze onto the turkey skin.

Switch the oven to the AIR-FRY function at 350˚F and air-fry the turkey uncovered for 10 to 15 minutes to crisp the skin and set the glaze.

I find this final air-fry gives the skin a gorgeous color and a deliciously sticky finish.

Step 5: Rest, Carve, and Serve

Remove the glazed turkey breast from the oven and transfer to a cutting board.

Let it rest for 15 minutes so the juices redistribute throughout the meat.

Carve the turkey breast into slices and serve with any remaining cranberry glaze and your favorite side dishes.

I like to let the turkey rest for the full 15 minutes—it really helps keep the slices moist and flavorful.

Festive Cranberry Orange Glazed Turkey Breast

Delicious Festive Cranberry Orange Glazed Turkey Breast recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 32 minutes mins

Total Time 2 hours hrs 17 minutes mins

Servings 4

Calories 2900 kcal

Ingredients

  

For the turkey breast:

• 1 bone-in turkey breast (5 to 8 lb)
• 1 tbsp unsalted butter, softened
• 1/2 tsp dried thyme
• 1/2 tsp dried sage
• salt, to taste
• freshly ground black pepper, to taste

For the cranberry glaze:

• 2 cups cranberries (fresh or frozen)
• 1/2 cup packed brown sugar
• 1/2 cup orange juice
• 1 cup water, divided
• 2 tbsp apple cider vinegar
• 1/2 tsp dried sage
• 1 tsp Dijon mustard
• 2 sprigs fresh thyme

Instructions

 

• Trim the rib bones of the turkey breast with a pair of sharp poultry scissors so it sits flat in the air fryer basket. Rub the softened butter over the surface of the turkey breast, making sure to push some under the skin for added moisture and flavor. Combine the dried thyme, 1/2 teaspoon dried sage, salt, and freshly ground black pepper. Sprinkle this seasoning mixture generously over the turkey breast on all sides.
• Preheat your air fryer oven to 350˚F using the BAKE function. Once preheated, place the seasoned turkey breast in the air fryer basket with a drip pan beneath and position it on the lowest rack. Roast for about 17 minutes per pound (approximately 1 hour 25 minutes for a 5-pound breast or up to 2¼ hours for an 8-pound breast). If the turkey skin begins to brown too much, loosely tent the turkey with foil to prevent over-browning. I always check the turkey’s temperature towards the end to ensure it’s perfectly cooked and juicy.
• While the turkey roasts, combine the cranberries, packed brown sugar, orange juice, 1/2 cup water, apple cider vinegar, 1/2 teaspoon dried sage, Dijon mustard, and fresh thyme sprigs in a medium saucepan. Bring the mixture to a boil, then reduce the heat and simmer for 20 to 25 minutes, stirring occasionally and crushing the cranberries with a spoon as they soften. Once the cranberries are soft, use a wire whisk to beat the mixture until it reaches a paste-like consistency. Whisk in the remaining 1/2 cup water and cook for another 1 to 2 minutes until the glaze is smooth and glossy.
• When the turkey breast reaches an internal temperature of 160°F on an instant-read thermometer, generously brush the prepared cranberry glaze onto the turkey skin. Switch the oven to the AIR-FRY function at 350˚F and air-fry the turkey uncovered for 10 to 15 minutes to crisp the skin and set the glaze. I find this final air-fry gives the skin a gorgeous color and a deliciously sticky finish.
• Remove the glazed turkey breast from the oven and transfer to a cutting board. Let it rest for 15 minutes so the juices redistribute throughout the meat. Carve the turkey breast into slices and serve with any remaining cranberry glaze and your favorite side dishes. I like to let the turkey rest for the full 15 minutes—it really helps keep the slices moist and flavorful.