Cranberry Turkey Breast is the kind of cozy, flavorful, holiday-inspired dish that transforms even an ordinary weeknight into something special. It delivers everything people love about a Thanksgiving-style turkey—juicy meat, warm aromatics, and comforting seasonal flavors—but in a smaller, easier, fuss-free format. A boneless turkey breast roasts in a luscious blend of cranberry sauce, citrus, broth, and herbs, creating a glossy glaze that caramelizes beautifully as it cooks.
Every slice is tender, moist, and infused with sweet-tart cranberry notes that balance perfectly with savory turkey richness. Whether made for festive gatherings, Sunday dinners, meal prepping, or holiday tables with small groups, this dish brings elegance and warmth without any complicated techniques. Serve it with potatoes, veggies, or stuffing for a complete, heartwarming meal everyone will love.
Equipment You Will Need
- Roasting pan or baking dish
- Small saucepan
- Meat thermometer
- Aluminum foil
- Whisk
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Basting brush
Ingredients List
- 1 boneless turkey breast (2–3 lbs)
- 1 can (14 oz) whole-berry cranberry sauce
- ½ cup orange juice
- ¼ cup chicken broth
- 2 tbsp melted butter
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp dried thyme
- 1 tsp rosemary
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- Optional garnishes: fresh cranberries, orange slices, parsley
Step-by-Step Instructions
Start by preheating your oven to 350°F (175°C). Pat the turkey breast dry to help the skin or surface brown nicely. Place it in your roasting pan or baking dish. In a small saucepan, combine cranberry sauce, orange juice, broth, melted butter, brown sugar, Dijon mustard, vinegar, thyme, rosemary, garlic powder, salt, and pepper.
Warm the mixture over medium heat, whisking until smooth and glossy. This creates a flavorful glaze that will coat the turkey beautifully during roasting.
Pour half of the cranberry glaze over the turkey breast, spreading it evenly with a basting brush. Cover the pan loosely with foil to keep the meat tender during the first part of cooking. Roast the turkey for about 45 minutes, then remove the foil and spoon some of the remaining glaze over the turkey.
Return it to the oven and continue roasting, uncovered, for another 25–35 minutes or until the internal temperature reaches 165°F (74°C) in the thickest part. Baste once or twice during the final stretch for maximum flavor and color.
Once done, transfer the turkey breast to a cutting board and let it rest for at least 10 minutes before slicing. Meanwhile, pour the remaining glaze from the dish back into the saucepan, simmer it for a few minutes to thicken, and use it as a gravy-style drizzle.
Slice the turkey into even pieces, arrange on a platter, and spoon warm cranberry glaze over the top before serving.
Expert Tips for Success
Using a meat thermometer ensures the turkey doesn’t overcook—165°F is your magic number for juicy results. Basting is important; each layer of glaze creates deeper flavor and gorgeous caramelization. Letting the turkey rest allows the juices to redistribute, preventing dryness.
If your turkey breast has skin, tuck butter under the skin for extra browning and moisture. If it’s skinless, baste more frequently to develop a beautiful glossy finish.
Whisk the glaze thoroughly to prevent clumps and ensure even coating. Adding broth keeps the sauce from becoming too thick while balancing sweetness with savory depth.
For crispier edges, broil the turkey for one to two minutes at the end—just watch closely to prevent burning. If the glaze thickens too much while cooking, thin with a splash of broth or orange juice.
Use whole-berry cranberry sauce for texture; the cranberries melt slightly during roasting, creating a beautiful rustic look. For a smoother sauce, strain before brushing.
Season the turkey breast generously with salt and pepper before glazing to enhance flavor from the inside out. These small steps help create a professional-quality, tender, and flavorful roast.
Variations and Substitutions
Swap orange juice for apple cider if you prefer a warmer, autumnal flavor. Add minced fresh herbs—sage, thyme, or rosemary—for stronger holiday aroma. For a spicy twist, mix in crushed red pepper flakes or a spoonful of hot honey.
Use Dijon mustard for brightness, or swap with whole-grain mustard for rustic texture. Replace chicken broth with vegetable broth for a slightly lighter flavor profile.
For a garlic-forward version, add roasted garlic cloves to the glaze. A maple-cranberry variation can be made by replacing brown sugar with maple syrup. For a smoky touch, add a teaspoon of smoked paprika. You can even turn this into a slow cooker recipe by placing the turkey and glaze inside and cooking on low for 4–5 hours.
Make it creamy by adding a splash of cream to the finished glaze. Substitute turkey breast with chicken breasts for an easy weeknight alternative. For low-sugar diets, use sugar-free cranberry sauce and omit the brown sugar. This recipe adapts beautifully to any preference.
Serving Suggestions and Pairings
Serve Cranberry Turkey Breast with classic sides like mashed potatoes, stuffing, and roasted vegetables for a holiday-worthy meal.
Cranberry glazed turkey pairs especially well with sweet potatoes, wild rice, or buttered noodles. A crisp green salad with apple slices or toasted pecans adds brightness and crunch. Dinner rolls or cornbread help soak up the extra glaze.
For a festive presentation, garnish the platter with fresh cranberries, orange slices, and parsley. Add extra glaze in a small bowl on the side for drizzling.
Pair with vegetable sides like green beans, asparagus, Brussels sprouts, or glazed carrots. As a lighter pairing, serve with quinoa, cauliflower rice, or citrus-roasted veggies.
Drink pairings include sparkling water with lime, apple cider, white wine, or light red wines like Pinot Noir. For holiday meals, mulled wine or cranberry spritzers complement the flavors beautifully. Leftovers make incredible sandwiches with mayo, lettuce, and extra glaze.
Storage, Freezing, and Reheating
Store leftover turkey in an airtight container for up to four days. Keep extra glaze separately if possible. Reheat slices gently in a covered dish at 325°F (160°C) with a splash of broth or glaze to keep the meat moist. Microwave reheating works in short bursts—cover the slices so they don’t dry out.
To freeze, wrap cooked turkey slices tightly and store for up to two months. Freeze leftover glaze separately in small containers. Thaw overnight in the refrigerator and reheat gently to preserve tenderness. If the glaze thickens after thawing, warm it with a splash of broth.
Leftover turkey can be used in sandwiches, wraps, salads, grain bowls, or casseroles. Mix with mayo and celery for a cranberry turkey salad. Proper storage ensures the turkey stays tender, flavorful, and just as delicious the next day.
Frequently Asked Questions
Can I use bone-in turkey breast?
Yes—just increase cooking time and use a thermometer to ensure doneness.
Can I use jellied cranberry sauce?
Yes, but whole-berry provides better texture and flavor depth.
Can I make it ahead?
Absolutely—prepare and roast ahead, then reheat with extra glaze.
Why is my turkey dry?
It likely overcooked. Always monitor temperature and remove at 165°F.
Can I double the glaze?
Yes—extra glaze makes serving richer and even more delicious.
