Cranberry Orange Glazed Turkey is a flavorful, festive twist on the traditional roast bird. A sweet-tart glaze of cranberries, fresh orange juice, and herbs is brushed over golden roasted turkey, infusing it with vibrant flavor and a gorgeous, glossy finish. Perfect for holiday feasts or special occasions, this turkey delivers both taste and presentation.
Why You’ll Love This Recipe
- Combines bright citrus and cranberry flavors with savory turkey
- Stunning presentation with a caramelized, shiny glaze
- Keeps the turkey moist and flavorful with minimal effort
- Easy to prep the glaze ahead of time
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Whole turkey (11–14 lbs recommended)
- Salt and pepper
- Butter or olive oil
- Onion and garlic
- Fresh herbs: rosemary, thyme
- Chicken broth or water (for roasting pan)
- For the glaze:
- Fresh or frozen cranberries
- Orange juice
- Orange marmalade
- Sugar
- Fresh rosemary
- Optional: balsamic vinegar or chipotle for added depth
Directions
- Prep the turkey: Pat the turkey dry and season generously with salt and pepper. Stuff with onion, garlic, and herbs if desired. Let it rest at room temperature for about an hour.
- Make the glaze: In a saucepan, combine cranberries, orange juice, marmalade, sugar, and rosemary. Simmer until cranberries burst and mixture thickens (~15 minutes). Strain or blend for a smooth glaze.
- Roast the turkey: Preheat oven to 350°F. Place turkey on a rack in a roasting pan with some broth or water. Roast for 1½–2 hours depending on size.
- Glaze and finish: Begin brushing the turkey with glaze every 20–30 minutes until it’s cooked through and skin is caramelized. Internal temp should reach 165°F in the thickest part.
- Rest and serve: Let the turkey rest 20–30 minutes before carving. Brush with remaining glaze and garnish with orange slices, cranberries, and rosemary.
Servings and timing
- Servings: 8
- Prep time: 1 hour (includes resting)
- Cook time: 2½–3½ hours
- Total time: 4–5 hours (with resting and glazing)
Variations
- Turkey breast only: Use the glaze on a turkey breast for a smaller meal
- Spicy twist: Add chipotle in adobo to the glaze for a smoky, spicy flavor
- Herb roasted: Add extra thyme, sage, or oregano for more savory depth
- Citrus blend: Mix orange juice with a splash of lemon or lime juice for extra zing
Storage/Reheating
- Store leftover turkey in the fridge for up to 4 days
- Keep extra glaze in a separate container and reheat gently before serving
- Reheat turkey in the oven at 325°F with a bit of broth to keep it moist
- Freeze carved turkey for up to 2 months
FAQs
1. Can I use a boneless turkey breast?
Yes, just adjust the cooking time—usually about 1 hour at 350°F.
2. Do I have to strain the glaze?
No, you can leave the cranberries whole or blend for a smoother texture.
3. How far in advance can I make the glaze?
Up to 3 days. Store in the fridge and reheat before using.
4. Can I use cranberry sauce instead of fresh cranberries?
Yes, but it may need thinning and added acidity from fresh orange juice.
5. Should I baste the turkey with pan juices?
Yes, especially in the first half of roasting to keep it moist.
6. What herbs go best with this dish?
Rosemary, thyme, and sage complement the citrus and cranberry beautifully.
7. Can I make this gluten-free?
Yes, this recipe is naturally gluten-free—just ensure broth and marmalade are gluten-free.
8. How do I get crispy skin?
Don’t cover the turkey while roasting, and let it rest uncovered.
9. What’s the best side dish pairing?
Try sweet potatoes, wild rice stuffing, or roasted Brussels sprouts.
10. Can I use orange zest in the glaze?
Absolutely—it intensifies the citrus flavor.
Conclusion
Cranberry Orange Glazed Turkey is the ultimate festive centerpiece. With its juicy meat, glossy glaze, and fragrant herbs, it’s a delicious and impressive way to elevate your holiday table. Simple, stunning, and packed with seasonal flavor, this turkey will be the star of any celebration.
Print
Cranberry Orange Glazed Turkey
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes (+ resting time)
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Roasting (sear‑to‑roast)
- Cuisine: American
- Diet: Low Fat
Description
Moist roasted turkey breast glazed with a bright cranberry-orange sauce—perfect for a festive yet easy main dish.
Ingredients
- 1 whole turkey breast (about 2–3 lb / 900–1350 g), bone‑in
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 cup fresh cranberries
- 1/2 cup orange juice (freshly squeezed)
- Zest of 1 orange
- 1/2 cup granulated sugar
- 2 tbsp cranberry jam or preserve
- 2 tbsp unsalted butter
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Optional: 1 shallot, finely chopped
Instructions
- Preheat oven to 180 °C (350 °F). Pat turkey breast dry and season with salt and pepper.
- Heat olive oil in an oven‑safe skillet over medium-high heat. Sear turkey, skin-side down, for 4–5 minutes until golden brown; flip and sear other side 3 minutes. Remove turkey and set aside.
- Add shallot (if using) to the pan and sauté 1–2 minutes until fragrant.
- Add cranberries, orange juice, orange zest, sugar, and cranberry jam. Stir and bring to a simmer until berries begin to burst, about 4 minutes.
- Whisk in butter and thyme until smooth.
- Return turkey breast to skillet, spoon glaze over, and transfer pan to oven.
- Roast for 40–50 minutes, basting with glaze every 15 minutes, until internal temperature reaches 74 °C (165 °F).
- Remove turkey and let rest 10 minutes before slicing. Spoon remaining glaze over slices and serve.
Notes
- Bone‑in breast stays juicier—feel free to butterfly for faster cooking.
- Add a splash of balsamic vinegar to the glaze for depth.
- Make extra glaze and serve it on the side for drizzling.
- Leftover turkey and sauce are delicious in sandwiches or wraps.
- Store leftovers in an airtight container in fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice (approx. 150 g meat + glaze)
- Calories: 310 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg