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Cranberry Orange Glazed Turkey Breast in the Oven

Cranberry orange glazed turkey breast roasts in the oven with a sweet-tart cranberry glaze and juicy, tender meat. A final brush of glaze adds a glossy finish, with extra glaze served alongside each slice.
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Prep Time 15 minutes
Cook Time 2 hours 10 minutes
resting 20 minutes
Total Time 2 hours 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the glaze
  • 1 bag (12 oz) cranberries fresh or frozen
  • 0.5 cup granulated sugar
  • 0.33 cup orange juice
  • 1 tsp orange zest finely grated
  • 1 tbsp Dijon mustard
  • 1 tbsp unsalted butter
For the turkey
  • 1 turkey breast 5- to 6-pound, bone-in, skin-on, thawed
  • 1 tbsp olive oil
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme

Equipment

  • 1 9x13-inch roasting pan

Method
 

Make the glaze
  1. Combine the cranberries, sugar, orange juice, orange zest, and Dijon mustard in a medium saucepan.
  2. Bring the mixture to a simmer over medium heat and cook for 10 to 15 minutes, stirring often, until the cranberries burst and the mixture thickens.
  3. Remove the saucepan from the heat.
  4. Stir in the butter.
  5. Transfer 1/3 cup of glaze to a clean bowl to reserve for serving.
Roast the turkey
  1. Preheat the oven to 350°F.
  2. Pat the turkey dry.
  3. Rub the turkey all over with the olive oil.
  4. Season the turkey evenly with the salt, pepper, and thyme.
  5. Place the turkey skin-side up in a 9x13-inch roasting pan.
  6. Roast for 1 1/4 to 1 3/4 hours, until an instant-read thermometer inserted into the thickest part without touching bone registers 140°F to 145°F.
  7. Brush all the glaze except the reserved portion over the turkey.
  8. Roast for 20 to 30 minutes, until the thickest part registers 165°F on an instant-read thermometer.
  9. Transfer the turkey to a cutting board.
  10. Tent the turkey loosely with foil and rest for 20 minutes before carving.
  11. Carve the turkey.
  12. Serve with the reserved glaze.

Notes

For juicy turkey, use an instant-read thermometer and avoid touching bone when checking the temperature. Refrigerate leftovers for 3 to 4 days; freezer-friendly for up to 3 months. For a dairy-free swap, use dairy-free butter in the glaze.