American
Orange Cranberry Glazed Turkey Breast
A boneless turkey breast roasts under a sticky orange-cranberry glaze until the skin browns and the meat stays juicy. Serve it sliced for a smaller holiday table without a whole bird.
- Prep
- 20 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 35 min
- Servings
- 6
- Difficulty
- Medium
Why you’ll love it
- Turkey breast cooks faster than a whole bird and still feels festive.
- The glaze uses pantry cranberry sauce and fresh orange for bright acidity.
- Slicing at the table keeps leftovers neat for sandwiches the next day.
- One sheet pan keeps cleanup simple after a busy holiday meal.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Preheat the oven to 375°F and line a rimmed sheet pan with foil.
- 2
Pat the turkey breast dry and rub with olive oil, salt, pepper, thyme, and minced garlic.
- 3
Stir cranberry sauce, orange juice, brown sugar, and Dijon in a small bowl until smooth.
- 4
Place turkey on the pan and brush with half the glaze. Roast 50 minutes.
- 5
Brush with remaining glaze and roast 20 to 25 minutes more until the thickest part reaches 165°F.
- 6
Rest 10 minutes on a cutting board, then slice across the grain and spoon pan juices over the top.
Pro tips
- If the glaze browns too fast, tent loosely with foil for the last 15 minutes.
- Use an instant-read thermometer so the breast does not dry out.
- Warm any leftover glaze and pass it at the table.
Easy substitutions
- boneless turkey breast
- bone-in turkey breast, add 15 minutes cook time
- whole-berry cranberry sauce
- jellied cranberry sauce, mashed smooth
- orange juice
- apple juice plus 1 tsp orange zest
Storage and reheating
Storage
Cool, wrap slices tightly, and refrigerate up to 3 days.
Reheating
Cover with foil and warm at 325°F for 12 to 15 minutes, or microwave gently with a splash of broth.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 340
- Protein
- 42 g
- Carbs
- 18 g
- Fat
- 10 g
- Fiber
- 1 g
Moderate · Oven · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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