Description
This Cranberry Orange Glazed Turkey Breast is a succulent and flavorful main dish perfect for special occasions or holiday meals. The turkey breast is roasted to juicy perfection and enhanced with a zesty, sweet glaze made from fresh cranberries, orange juice, and honey, accented by fresh herbs and garlic for a delightful balance of flavors.
Ingredients
Scale
Turkey
- 1 3-4 lb turkey breast, bone-in and skin-on
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Cranberry Orange Glaze
- 2 cups fresh cranberries
- 1 cup orange juice
- ½ cup honey
- 2 tablespoons orange zest
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the turkey breast evenly.
- Make Glaze: In a small saucepan, combine the fresh cranberries, orange juice, honey, and orange zest. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 10-15 minutes until the cranberries burst and the glaze thickens. Remove from heat and allow to cool.
- Prepare Turkey: Pat the turkey breast dry with paper towels to ensure crispy skin. In a small bowl, mix olive oil, minced garlic, chopped rosemary, thyme leaves, salt, and pepper to create an herb mixture.
- Rub Turkey: Carefully loosen the skin of the turkey breast without detaching it fully. Rub half of the herb mixture under the skin directly onto the meat. Then rub the remaining herb mixture over the skin and inside the cavity for maximum flavor.
- Roast Turkey: Place the turkey breast skin side up in a roasting pan. Roast in the preheated oven for approximately 20 minutes per pound, or until the internal temperature reaches 165°F (74°C) at the thickest part, ensuring it is fully cooked.
- Glaze Application: During the last 30 minutes of roasting, brush the turkey breast with the cranberry orange glaze every 10 minutes to build layers of sweet and tangy flavor and a beautiful glossy finish.
- Rest and Serve: Once cooked, remove the turkey from the oven and let it rest for 15-20 minutes. This allows the juices to redistribute, resulting in juicy, tender meat. Carve and serve with remaining glaze as desired.
Notes
- Use a meat thermometer to ensure the turkey reaches the safe internal temp of 165°F (74°C).
- Letting the turkey rest before carving is essential for juicy slices.
- The glaze can be prepared a day in advance and refrigerated for convenience.
- If fresh cranberries aren’t available, frozen cranberries can be used without thawing.
- This recipe pairs well with roasted vegetables and mashed potatoes for a complete meal.
Nutrition
- Serving Size: 1 serving (approx. 6 oz turkey breast with glaze)
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg
