Cranberry Orange Glazed Turkey Breast

Get ready for a show-stopping holiday centerpiece that’s surprisingly easy to make. This cranberry orange glazed turkey breast is bursting with festive flavors and is guaranteed to impress.

Why You’ll Love This Recipe

• Flavor Explosion: Experience the perfect balance of sweet-tart cranberries and bright citrus, creating a sticky, delicious glaze that caramelizes beautifully on the turkey.
• Juicy & Tender: This recipe focuses on techniques to ensure a moist and tender turkey breast, even when cut into pieces.
• Impressive Presentation: A glistening, jewel-toned glaze makes this turkey breast a stunning centerpiece for any holiday table or special occasion.
• Simplicity at its Best: Despite its gourmet appearance, this recipe is surprisingly easy to prepare, making it ideal for both novice and experienced cooks.
• Holiday Favorite: Perfectly suited for Thanksgiving, Christmas, or any festive gathering.

Ingredients Needed

• 1 1/2 teaspoons kosher salt
• One 11-pound turkey (cut into 6 pieces)
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon freshly ground black pepper
• Cranberry-Orange Glaze (recipe follows)
• 1 cup low-sodium chicken broth
• Assorted fresh herb sprigs (for garnish)
• Orange wedges (for garnish)
• Whole cranberries (for garnish)
• 1/2 cup frozen orange juice concentrate (thawed)
• 1/2 cup frozen cranberry juice cocktail concentrate (thawed)
• 1/4 cup orange marmalade
• 1 1/4 teaspoons chopped fresh rosemary
• 1 tablespoon butter
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Ingredient Notes & Substitutions

Turkey: While this recipe uses a cut-up turkey breast, you can adapt it for a whole turkey, adjusting cooking times accordingly. For the best quality, choose a fresh, high-quality turkey.

Juice Concentrates: If frozen concentrates are unavailable, use 1 cup of regular cranberry juice cocktail and 1/2 cup of fresh orange juice. You may need to simmer the glaze longer to reach the desired thickness. Adding a splash of Grand Marnier or orange liqueur can enhance the orange flavor.

Herbs: Feel free to experiment with other fresh herbs like thyme or sage in the glaze for a different aromatic profile.

How to Make Cranberry Orange Glazed Turkey Breast

Prep the Oven and Turkey:

• Position an oven rack in the bottom third of your oven and preheat to 400°F (200°C).
• Rinse the turkey pieces and pat them thoroughly dry with paper towels. This step is crucial for achieving crispy skin.
• Brush the turkey pieces all over with extra-virgin olive oil.
• Sprinkle evenly with 1 1/2 teaspoons kosher salt and 3/4 teaspoon black pepper.
• Arrange the turkey pieces skin-side up on a rimmed baking sheet. Place the thicker ends of the breasts and thighs towards the corners and the drumsticks towards the center for even cooking.

First Roast:

Roast for 1 hour and 10 minutes.

Glaze and Second Roast:

• Carefully remove the turkey from the oven. Brush generously with the prepared Cranberry-Orange Glaze.
• Pour the 1 cup of low-sodium chicken broth onto the baking sheet around the turkey. This helps prevent drippings from burning and adds moisture.
• Return the turkey to the oven and roast for an additional 20 minutes.
• Monitor Browning: If the turkey skin begins to brown too quickly, loosely tent the pieces with aluminum foil.
• Check for Doneness: The turkey is done when an instant-read thermometer registers 165°F to 170°F (74°C to 77°C) in the thickest part of the thigh. Ensure the thermometer does not touch the bone for an accurate reading.

Rest the Turkey:

Transfer the cooked turkey pieces to a clean platter. Brush with additional glaze and let the turkey rest for 25 to 30 minutes. This allows the juices to redistribute, ensuring a moist result.

Prepare the Pan Gravy:

While the turkey rests, carefully scrape all the pan juices and browned bits from the baking sheet into a large measuring cup. Spoon off and discard the excess fat that rises to the surface. In a heavy, medium saucepan, heat the degreased pan juices over medium-high heat. Whisk in 2 to 3 tablespoons of the Cranberry-Orange Glaze (or more, to taste) into the pan juices to create the gravy. Bring the gravy to a simmer, allowing the flavors to meld.

Serve:

Slice the rested turkey breast pieces. Arrange the sliced turkey on the serving platter. Garnish with assorted fresh herb sprigs, orange wedges, and whole cranberries. Serve the turkey immediately with the warm pan gravy.

Cranberry Orange Glaze:

• In a small saucepan, combine the thawed frozen orange juice concentrate, thawed frozen cranberry juice cocktail concentrate, orange marmalade, and chopped fresh rosemary.
• Bring the mixture to a boil over medium-high heat.
• Reduce the heat slightly and let it simmer, whisking occasionally, until the glaze thickens enough to coat the back of a spoon (about 15 minutes).
• Remove from heat. Whisk in 1 tablespoon of butter until melted.
• Season the glaze with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper.

Why Cut the Turkey into Pieces?

• Even Cooking: Turkey breasts and thighs cook at different rates. Cutting the turkey into pieces allows each part to receive optimal heat exposure, preventing the breast meat from drying out while the darker meat finishes cooking.
• Faster Cooking Time: Smaller pieces cook more quickly than a whole bird, making this recipe more manageable for weeknight meals or when you’re short on time.
• Better Glaze Adherence: Each piece can be coated individually, ensuring maximum flavor distribution and a beautiful finish.

Pro Tips & Troubleshooting

Expert Tips

Pat it Dry: Always pat your turkey pieces extremely dry with paper towels before oiling and seasoning. This is key for achieving a beautifully browned, crisp skin instead of a steamed texture.

Use a Rimmed Baking Sheet: A baking sheet with a rim is essential for containing the flavorful pan juices and drippings, preventing them from burning onto your oven floor.

Foil is Your Friend: Don’t hesitate to loosely tent the turkey with aluminum foil if you notice parts browning too rapidly before the internal temperature is reached.

Resting is Non-Negotiable: Allowing the turkey to rest for at least 25-30 minutes after cooking is crucial for locking in moisture. Skipping this step is a primary cause of dry turkey.

Degrease for Delicate Gravy: Properly degreasing the pan juices before making the gravy ensures a rich, flavorful sauce without an unpleasantly greasy finish.

Common Mistakes to Avoid

Skipping the Pat-Dry Step: Leads to steamed, pale skin instead of crispy, golden-brown perfection.

Relying on Time Alone: Always use a meat thermometer to guarantee the turkey is cooked safely and perfectly. Over- or undercooking is a common pitfall.

Thermometer Placement Errors: Ensure the thermometer is inserted into the thickest part of the meat, avoiding contact with the bone, which can give a false reading.

Not Resting the Turkey: Results in all the delicious juices running out onto the platter when carved, leading to dry meat.

Ignoring Pan Drippings: Failing to degrease pan juices before making gravy can result in a greasy, less appealing sauce.

Serving & Storage

Serving Ideas

Classic Sides: This turkey pairs wonderfully with traditional Thanksgiving dishes like creamy mashed potatoes, savory stuffing, green bean casserole, and roasted Brussels sprouts.

Extra Sauce: Offer a side of extra cranberry sauce or even some of the reserved cranberry orange glaze to spoon over the turkey.

Beverage Pairings: A crisp white wine like a Sauvignon Blanc or a light-bodied red like Pinot Noir complements the flavors well. For a non-alcoholic option, consider sparkling cider.

Storage and Make-Ahead

Make-Ahead Glaze: The Cranberry-Orange Glaze can be prepared up to 2-3 days in advance. Store it in an airtight container in the refrigerator and gently reheat it on the stovetop before using.

Leftovers: Store leftover cooked turkey and gravy in airtight containers in the refrigerator for up to 3-4 days.

Reheating: Reheat turkey gently in the oven at a low temperature (around 300°F/150°C), or slice and reheat in a skillet with a little gravy or broth to prevent drying out. Reheat gravy on the stovetop until warmed through.

Conclusion

This cranberry orange glazed turkey breast offers a delightful combination of festive flavors and foolproof cooking techniques. It delivers a succulent, beautifully presented turkey that’s surprisingly simple to achieve, making it a perfect choice for holiday feasts and any occasion calling for a special roast.

Frequently Asked Questions (FAQ)

What is the safe internal temperature for turkey breast?
The USDA recommends cooking turkey breast to an internal temperature of 165°F (74°C) to ensure it is safe to eat. Use an instant-read thermometer inserted into the thickest part of the breast, avoiding the bone.

Why cut the turkey into pieces for this recipe?
Cutting the turkey into pieces, such as breasts and thighs, allows for more even cooking. Different parts of the turkey cook at different rates, and by separating them, you can ensure that the breast meat doesn’t overcook while the thighs finish cooking.

Can I make the cranberry orange glaze in advance?
Yes, the cranberry orange glaze can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. Gently reheat it on the stovetop before brushing it onto the turkey.

What can I use if I don’t have frozen juice concentrates?
If you don’t have frozen juice concentrates, you can use 1 cup of regular cranberry juice cocktail and 1/2 cup of fresh orange juice. You may need to simmer the glaze slightly longer to achieve the desired thickness.

How do I prevent the turkey from browning too quickly?
If the turkey skin is browning too quickly before the internal temperature is reached, loosely tent the turkey with aluminum foil. This will shield the browning areas while allowing the heat to penetrate and cook the meat through.

How long does it take to cook a turkey breast at 400 degrees F?
For this recipe, the turkey breast pieces are roasted for approximately 1 hour and 10 minutes, then glazed and roasted for another 20 minutes, totaling about 1 hour and 30 minutes of roasting time, depending on the exact size and thickness of the pieces.