Cranberry Orange Turkey Breast Recipe – Easy Thanksgiving Dinner

Posted on December 4, 2025

Cranberry Orange Turkey Breast - featured image

Let me start by saying this: if you’re looking for a Thanksgiving recipe that’s simple, flavorful, and doesn’t require wrestling a whole turkey, this Cranberry Orange Turkey Breast is exactly what you need. It’s the kind of dish that looks fancy enough to impress your guests but is so easy to pull off, you’ll actually enjoy the holiday instead of stressing out in the kitchen.

This recipe has become a staple in my house during the holidays, especially when we’re hosting smaller gatherings. The combination of tart cranberries, fresh orange zest, and juicy turkey breast creates a perfect balance of sweet and savory. Plus, the smell that fills your house while this cooks? Absolutely divine.

If you’re ready to ditch the full bird and try something a little more manageable (but just as delicious), stick with me. I promise this will be a new Thanksgiving favorite.

Why You’ll Love This Recipe

Let me count the ways this recipe is a total win:

Perfectly Portion-Sized: No more leftovers for weeks! A turkey breast is ideal for smaller gatherings or when you don’t want to deal with a whole bird.
Easy to Prepare: Minimal prep time and simple ingredients mean you’ll spend less time in the kitchen and more time enjoying the holiday.
Incredible Flavor: The sweet and tangy cranberry-orange glaze is a game-changer. It’s the perfect complement to the juicy turkey.
<stronggreat presentation: Garnished with fresh cranberries and orange slices, this turkey breast looks stunning on the table.

Honestly, this recipe is my go-to for Thanksgiving dinner when I want something festive but stress-free. It’s also great for Christmas or any special occasion where you want turkey without the hassle!

What Ingredients You’ll Need

Here’s what you’ll need to pull this off. Most of it is probably already in your pantry or fridge!

Turkey Breast (2-3 lbs) – Bone-in or boneless, both work. Make sure it’s thawed if you’re using frozen.
Fresh Cranberries (1 cup / 100g) – You’ll want these for the glaze and garnish.
Orange Juice (½ cup / 120ml) – Freshly squeezed is ideal, but bottled works in a pinch.
Orange Zest (1 tablespoon) – Adds a fresh, citrusy pop to the glaze.
Honey (¼ cup / 60ml) – For sweetness and a gorgeous caramelized finish.
Butter (2 tablespoons) – Helps keep the turkey moist and adds richness.
Garlic (2 cloves, minced) – Because garlic makes everything better.
Rosemary (1 sprig) – Optional, but adds a lovely herby note.
Salt and Pepper – To season the turkey breast.

Quick Note: If fresh cranberries aren’t in season, you can use frozen ones—just don’t thaw them before cooking.

Equipment Needed

You don’t need anything fancy to make this recipe, which is part of the charm!

Roasting Pan or Baking Dish – Big enough to fit your turkey breast comfortably.
Small Saucepan – For making the cranberry-orange glaze.
Meat Thermometer – Honestly, this is a lifesaver for perfectly cooked turkey.
Microplane or Zester – For that fresh orange zest.
Basting Brush – Not strictly necessary, but it makes glazing the turkey so much easier.

Even if you’re working with a basic kitchen setup, you’ve got this. I promise!

How to Make It: Step-by-Step

Alright, let’s get cooking! Here’s exactly how to make this Cranberry Orange Turkey Breast:

Preheat the Oven (5 minutes): Set your oven to 350°F (175°C). Place your turkey breast in a roasting pan or baking dish and pat it dry with paper towels. Season generously with salt and pepper.
Make the Cranberry-Orange Glaze (10 minutes): In a small saucepan, combine cranberries, orange juice, orange zest, honey, and minced garlic. Cook over medium heat until the cranberries burst and the mixture thickens into a glaze—about 7-10 minutes. Stir occasionally to prevent sticking.
Brush the Turkey (2 minutes): Pour half of the glaze over the turkey breast, using a basting brush to coat it evenly. Reserve the rest of the glaze for later.
Roast the Turkey (60-75 minutes): Place the turkey in the oven and roast until the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy. Baste the turkey with the remaining glaze every 20 minutes for maximum flavor.
Let It Rest (10 minutes): Once the turkey is cooked, remove it from the oven and let it rest for 10 minutes. This keeps it juicy and lets the flavors settle.

Pro Tip: If the glaze starts to brown too quickly, tent the turkey with aluminum foil to prevent burning.

My Best Tips & Techniques

Here’s everything I’ve learned from making this way more times than I care to admit:

Bring the Turkey to Room Temperature: Let the turkey sit out for 30 minutes before cooking. It helps it cook more evenly.
Don’t Skip the Resting Time: Cutting into the turkey too soon will make the juices run out—wait 10 minutes for the best results.
Use Fresh Ingredients: Fresh cranberries and oranges make a noticeable difference in flavor, so opt for those if you can.
Keep the Glaze Warm: If your glaze cools and thickens too much while the turkey cooks, warm it gently on the stove before basting.

I’ve had my share of mishaps with turkey recipes, and these little tricks have saved me more times than I can count!

Ways to Mix It Up

If you want to switch things up, here are some variations that work beautifully:

Spiced Cranberry Glaze: Add ½ teaspoon cinnamon and a pinch of cloves to the glaze for a warm, holiday flavor.
Herb-Crusted Turkey: Mix chopped rosemary and thyme with softened butter and spread it under the turkey skin before glazing.
Maple-Orange Twist: Swap the honey for maple syrup for a deeper sweetness.
Double Citrus: Add lemon juice and zest along with the orange for a bright, tangy punch.

Honestly, this recipe is so versatile—you can experiment and make it your own!

Serving Ideas & Storage

Here’s how to enjoy and save every last bite:

Serving Suggestions

Classic Pairing: Serve with mashed potatoes, roasted Brussels sprouts, and stuffing for a traditional Thanksgiving meal.
Light Option: Pair with a fresh green salad and steamed green beans for a lighter take.
Leftovers: Slice and use in sandwiches with cranberry sauce and arugula—or chop into a turkey salad.

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap sliced turkey in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm slices in a 300°F (150°C) oven for 10 minutes or microwave for 1-2 minutes.

Pro Tip: Turn leftover turkey into a cozy soup or casserole—it’s a great way to stretch your holiday meal!

Nutritional Info & Health Benefits

Here’s why this recipe makes me feel good about serving it:

Calories	Protein	Carbs	Fat
~225 per serving	28g	12g	5g

Health Highlights:

Rich in lean protein from turkey breast.
Natural sweetness from honey and orange juice—no processed sugars.
High in vitamin C thanks to the cranberries and oranges.

It’s a healthier alternative to traditional turkey recipes loaded with butter or heavy sauces, but it doesn’t sacrifice flavor.

Final Thoughts

So that’s my Cranberry Orange Turkey Breast recipe! It’s festive, flavorful, and just the right amount of fancy without being complicated. Whether you’re hosting Thanksgiving for a small group or just want a delicious dinner idea, this recipe has you covered.

Make it your own—try the variations, use what you have, and don’t be afraid to get creative. And if you make this, please let me know how it turns out! Drop a comment below or tag me on Instagram @yourhandle. I love seeing your creations!

Happy cooking, and cheers to a stress-free (and delicious) holiday meal!

FAQs

Q: Can I use dried cranberries instead of fresh?

A: Fresh cranberries are best for the glaze, but if you’re in a pinch, you can use dried ones. Soak them in orange juice for 30 minutes to plump them up before using.

Q: Can I make this ahead of time?

A: Yes! Cook the turkey and glaze separately, then store them in the fridge. Reheat the turkey in the oven at 300°F (150°C) and warm the glaze on the stove before serving.

Q: What if I don’t have a meat thermometer?

A: No problem! Cut into the turkey breast to check—if the juices run clear and the meat is no longer pink, it’s done.

Q: Can I use boneless turkey breast?

A: Absolutely! Boneless turkey breast works just as well and cooks slightly faster. Check the internal temperature early to prevent overcooking.

Q: What other herbs can I use?

A: Thyme and sage are great alternatives to rosemary. Feel free to experiment based on your taste preferences!

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