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Cranberry Orange Glazed Turkey Breast

This easy Cranberry Orange Glazed Turkey Breast recipe delivers a juicy, tender, and flavorful centerpiece perfect for any holiday feast. Bursting with festive sweet-tart flavors and a beautiful glaze, it's simpler than it looks!
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 6
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 teaspoon 1 1/2 teaspoons kosher salt for seasoning turkey
  • 1 11-pound 11-pound turkey cut into 6 pieces
  • 2 tablespoon 2 tablespoons extra-virgin olive oil for brushing turkey
  • 0.75 teaspoon 3/4 teaspoon freshly ground black pepper for seasoning turkey
  • 1 cup 1 cup low-sodium chicken broth for baking sheet
  • Assorted fresh herb sprigs for garnish
  • Orange wedges for garnish
  • Whole cranberries for garnish
Cranberry Orange Glaze
  • 0.5 cup 1/2 cup frozen orange juice concentrate thawed
  • 0.5 cup 1/2 cup frozen cranberry juice cocktail concentrate thawed
  • 0.25 cup 1/4 cup orange marmalade
  • 1.25 teaspoon 1 1/4 teaspoons chopped fresh rosemary chopped
  • 1 tablespoon 1 tablespoon butter
  • 0.25 teaspoon 1/4 teaspoon kosher salt for glaze
  • 0.125 teaspoon 1/8 teaspoon freshly ground black pepper for glaze

Equipment

  • Rimmed baking sheet
  • Small saucepan
  • Meat thermometer
  • large measuring cup
  • heavy, medium saucepan

Method
 

Prep the Oven and Turkey
  1. Position an oven rack in the bottom third of your oven and preheat to 400°F (200°C).
  2. Rinse the turkey pieces and pat them thoroughly dry with paper towels. This step is crucial for achieving crispy skin.
  3. Brush the turkey pieces all over with extra-virgin olive oil.
  4. Sprinkle evenly with 1 1/2 teaspoons kosher salt and 3/4 teaspoon black pepper.
  5. 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
  1. Roast for 1 hour and 10 minutes.
Glaze and Second Roast
  1. Carefully remove the turkey from the oven. Brush generously with the prepared Cranberry-Orange Glaze.
  2. 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.
  3. Return the turkey to the oven and roast for an additional 20 minutes.
  4. If the turkey skin begins to brown too quickly, loosely tent the pieces with aluminum foil.
  5. 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
  1. 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
  1. 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
  1. 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
  1. In a small saucepan, combine the thawed frozen orange juice concentrate, thawed frozen cranberry juice cocktail concentrate, orange marmalade, and chopped fresh rosemary.
  2. Bring the mixture to a boil over medium-high heat.
  3. 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).
  4. Remove from heat. Whisk in 1 tablespoon of butter until melted.
  5. Season the glaze with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper.

Notes

For best results, pat the turkey pieces very dry before seasoning and roasting to ensure crispy skin. Always use a meat thermometer to check for doneness, aiming for an internal temperature of 165-170°F (74-77°C) in the thickest part of the thigh, avoiding the bone. Resting the turkey is crucial for juicy meat.