Cranberry Glazed Turkey Breast (Print Page)

Roasted turkey breast coated in a tangy cranberry glaze for a flavorful meal.

# What You Need:

→ Turkey

01 - 1 boneless, skinless turkey breast (3 to 4 lb)
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon dried thyme
06 - 1 teaspoon garlic powder

→ Cranberry Glaze

07 - 1 cup fresh or frozen cranberries
08 - 1/2 cup orange juice
09 - 1/3 cup honey or maple syrup
10 - 2 tablespoons balsamic vinegar
11 - 1 teaspoon Dijon mustard
12 - 1/4 teaspoon ground cinnamon
13 - 1/8 teaspoon ground cloves

# Directions:

01 - Preheat the oven to 350°F. Pat the turkey breast dry using paper towels.
02 - Rub the turkey breast evenly with olive oil, salt, black pepper, dried thyme, and garlic powder. Place in a roasting pan.
03 - In a small saucepan, combine cranberries, orange juice, honey or maple syrup, balsamic vinegar, Dijon mustard, ground cinnamon, and ground cloves. Bring to a simmer over medium heat.
04 - Cook the glaze for about 10 minutes, stirring occasionally, until cranberries burst and the mixture thickens. Remove from heat and mash slightly for a chunky texture or blend for smooth.
05 - Brush half of the cranberry glaze over the turkey breast.
06 - Roast the turkey for 45 minutes. Remove from oven and brush with the remaining glaze. Continue roasting for an additional 30 minutes or until the internal temperature reaches 165°F in the thickest part.
07 - Let the turkey rest for 10 minutes before slicing. Serve accompanied by the reserved glaze.

# Expert Tips:

01 -
  • The glaze pulls double duty—it's tangy enough to cut through richness, but sweet enough to feel festive and special.
  • Turkey breast cooks faster than a whole bird, so you get restaurant-quality results in about 90 minutes of actual time.
  • It's naturally gluten-free and dairy-free, so you're not stressing about guests or dietary needs.
02 -
  • Don't skip the resting period—I learned this the hard way by slicing too eagerly and losing precious juices that should have stayed in the meat.
  • Brush the glaze twice, not three times—one initial coat and one final coat ensures it caramelizes without burning or becoming too thick and sticky.
  • A meat thermometer is non-negotiable here; turkey breast can look done while still being slightly undercooked inside, and that thermometer is your safety net.
03 -
  • If your cranberries aren't tart enough, add an extra tablespoon of balsamic vinegar or a squeeze of lemon juice—taste as you go and adjust to your preference.
  • Make the glaze the morning of cooking; it gives the flavors time to settle and you're not rushed while the turkey is roasting.

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