If you love the classic holiday flavors but don’t need a whole turkey, this cranberry orange glazed turkey breast is a practical, down-to-earth option. It gives you tender, juicy slices of turkey with a simple cranberry orange glaze that’s tangy, lightly sweet, and just a bit cozy. It works just as well for a small Thanksgiving, a Sunday dinner, or even a make-ahead meal for the week.

The idea is straightforward: a seasoned boneless skin-on turkey breast goes into the oven, and while it roasts, you simmer a quick cranberry orange glaze on the stove. No complicated steps, no special equipment beyond a small roasting pan and a saucepan. Just real, approachable cooking.

I like this recipe when I want the taste of a holiday table without the stress of managing a giant bird. You get all the good parts: golden roasted turkey, a shiny cranberry orange glaze, and that familiar smell drifting through the kitchen while it cooks.

Ingredients for this Cranberry Orange Glazed Turkey Breast

Here’s exactly what you’ll need to make this cranberry orange glazed turkey breast at home. Nothing fancy, just a handful of ingredients that work well together.

2 1/2 lb boneless skin-on turkey breast, patted dry
1 1/2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp dried thyme
1 cup cranberry sauce (whole berry or jellied)
1/2 cup orange juice
1 tbsp orange zest, finely grated
2 tbsp honey
1 tbsp Dijon mustard
1/4 tsp ground cinnamon
1 tbsp cornstarch
1 tbsp cold water
1 tbsp unsalted butter

That’s it. Once everything is measured out and ready, the whole recipe flows pretty smoothly. You season the turkey, roast it, and build flavor with the cranberry orange glaze on the stove.

Instructions

Take your time with the first steps. A few extra minutes of prep here make a real difference later when you slice into the turkey breast.

Preheat the oven and prep the pan.
Preheat your oven to 350°F (175°C). Line a small roasting pan or baking dish with foil if you’d like easier cleanup, and place a rack inside if you have one. The rack helps the heat circulate around the turkey breast, but if you don’t have one, placing it directly in the pan still works.
Dry the turkey breast.
Place the boneless skin-on turkey breast on the rack or in the pan. Pat it dry again with paper towels. This small step helps the skin roast instead of steam, which gives you better color and texture.
Season the turkey.
In a small bowl, combine the olive oil, salt, black pepper, garlic powder, and dried thyme. Stir until you have a loose paste. Rub this mixture all over the turkey breast, coating the top, sides, and any exposed meat. Get into the little corners so every slice has some flavor.
Start roasting.
Slide the seasoned turkey into the preheated oven and roast for 35 minutes, uncovered. While it starts to cook, you’ll have time to make the cranberry orange glaze.
Make the cranberry orange glaze.
In a small saucepan, add the cranberry sauce, orange juice, orange zest, honey, Dijon mustard, and ground cinnamon. Place the pan over medium heat and cook, stirring often, until the mixture is smooth and gently bubbling, about 3 to 5 minutes. It should smell bright and slightly sweet.
Thicken the glaze.
In a separate small bowl, whisk together the cornstarch and cold water until completely smooth. Slowly pour this mixture into the bubbling cranberry orange mixture while stirring constantly. Let it cook for another 1 to 2 minutes, until the glaze thickens slightly and looks glossy.
Finish the glaze with butter.
Take the saucepan off the heat and stir in the unsalted butter until it melts into the glaze. This gives the cranberry orange glaze a smoother texture and a softer finish. Set the pan aside to cool slightly. It will continue to thicken as it stands.
Glaze the turkey breast.
After the turkey has roasted for 35 minutes, carefully pull the pan out of the oven. Spoon or brush a generous layer of the cranberry orange glaze over the top and sides of the turkey breast. Don’t worry if some glaze drips into the pan; that just adds flavor around the edges.
Continue roasting and baste again.
Return the glazed turkey breast to the oven and roast for another 25 to 35 minutes. Halfway through this final roasting time, baste once more with some of the remaining cranberry orange glaze. Keep an eye on the color; it should look deep and glossy, not burned.
Check the temperature.
Start checking the internal temperature toward the end of the roasting time. Insert an instant-read thermometer into the thickest part of the turkey breast. When it reaches 165°F (74°C), it’s done.
Rest the turkey breast.
Once cooked, remove the turkey from the oven and tent it loosely with foil. Let it rest for 10 to 15 minutes. This pause helps the juices redistribute, so the slices stay moist instead of drying out on the cutting board.
Slice and serve.
After resting, slice the turkey breast across the grain into even slices. Serve it warm with extra cranberry orange glaze spooned over the top or on the side. It’s especially nice when a bit of the glaze runs down over the slices on the plate.

That’s the whole process. Once you’ve done it once, it feels very manageable, even on a busy day.

Cook and Prep Times

Prep time: 20 minutes
Cook time: 70 minutes
Resting time: 10 to 15 minutes
Total time: About 1 hour 40 minutes

Nutritional information

The values below are an estimate for one serving of cranberry orange glazed turkey breast, assuming about six servings from the recipe. It’s meant as a helpful guide rather than exact medical data.

Calories: 320 kcal
Carbohydrates: 22g
Protein: 35g
Total fat: 9g
Saturated fat: 2g
Sodium: 520mg
Fiber: 1g
Sugar: 17g

Turkey breast is naturally lean, so even with the cranberry orange glaze, this stays relatively light while still feeling special and satisfying.

Frequently asked questions

Can I make this cranberry orange glazed turkey breast ahead of time?

Yes, you can. One easy approach is to roast the turkey breast completely, let it cool slightly, then slice it and store it in an airtight container in the fridge. Keep the cranberry orange glaze in a separate container. When you’re ready to serve, warm the slices gently in the oven, covered, and heat the glaze on the stove or in the microwave before spooning it over the turkey.

If you prefer, you can also season the turkey breast with the olive oil, salt, black pepper, garlic powder, and dried thyme earlier in the day, then keep it covered in the fridge. When you’re ready to cook, just roast it as directed and prepare the cranberry orange glaze while it’s in the oven.

What if I don’t have a meat thermometer?

A thermometer is the most reliable way to know when your cranberry orange glazed turkey breast is done, but if you don’t have one, you can still get close. After the total roasting time, remove the turkey and slice into the thickest part. The meat should be opaque, not pink, and the juices should run clear, not reddish. If it looks at all undercooked, return it to the oven for a bit longer and check again after several minutes.

That said, a simple instant-read thermometer is a good investment if you cook turkey, chicken, or roasts even a few times a year. It takes a lot of guesswork (and stress) out of recipes like this.

Can I use leftover cranberry orange glaze for serving?

Absolutely. In fact, serving extra cranberry orange glaze on the side is a nice touch. Just be mindful of food safety: if you’ve been brushing the glaze directly onto the turkey while it roasts, don’t return that used glaze to the main saucepan. Instead, pour some glaze into a small bowl for basting and keep the rest in the saucepan for serving.

When the turkey is done, gently rewarm the remaining glaze if it has cooled too much. Spoon it over the sliced turkey or offer it at the table so everyone can add as much as they like.

With these simple steps, your cranberry orange glazed turkey breast feels special but still very doable, even on a regular weeknight when you just want a comforting, flavorful meal.