Cranberry Glazed Turkey Breast (Print Version)

Juicy turkey breast glazed with a tangy cranberry mixture, ideal for special dinners or flavorful meals.

# What You'll Need:

→ Turkey

01 - 1 boneless, skinless turkey breast (3 to 4 pounds)
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

# How-To Steps:

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

# Expert Tips:

01 -
  • The glaze caramelizes into something so delicious that you'll find yourself spooning extra onto everything on your plate.
  • Turkey breast stays impossibly tender when you keep it moist with that tart-sweet coating throughout roasting.
  • It feels fancy enough for a dinner party but honest enough for a regular Tuesday night.
  • Completely gluten-free and dairy-free without tasting like you're missing anything.
02 -
  • A meat thermometer is your actual friend here—turkey breast can look done on the outside while still being slightly underdone inside, and there's no way to know without checking the temperature.
  • Don't skip patting the turkey dry or it'll steam instead of roast, and you'll miss that subtle caramelization that makes everything taste better.
  • The glaze thickens as it cools, so if it seems thin when you first make it, give it a minute before deciding to cook it longer.
03 -
  • If your glaze looks too thin after cooking, let it cool for five minutes; it thickens as it cools in ways that surprise you.
  • Pat the turkey completely dry before seasoning—moisture is the enemy of browning and the friend of steaming.
  • Make the glaze while the oven preheats so you're not rushing at the last moment; good food never comes from hurrying.

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