Description
Moist roasted turkey breast glazed with a bright cranberry-orange sauce—perfect for a festive yet easy main dish.
Ingredients
Units
Scale
- 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