Go Back
–+ servings
Cranberry Orange Glazed Turkey Breast

Juicy Cranberry Orange Glazed Turkey Breast for Your Feast

This Cranberry Orange Glazed Turkey Breast is a flavorful centerpiece that’s quick to prepare, making it perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Resting Time 20 minutes
Total Time 2 hours 50 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey
  • 1 whole Turkey (10-14 pounds) Ensure it’s thawed if frozen
For the Glaze
  • 1 cup Orange Juice Adds a refreshing sweetness
  • 1 cup Cranberry Juice Can be interchanged with pomegranate juice
  • 1/4 cup Soy Sauce Tamari works well for a gluten-free version
  • 1/4 cup Honey Maple syrup serves as a vegan substitute
  • 1 teaspoon Cinnamon Adjust according to your preference for spice
  • 1 teaspoon Nutmeg A pinch can elevate the overall taste
  • 2 tablespoons Cornstarch Use to thicken the glaze, optional
For Garnishing
  • 4 slices Orange Slices Adds color and flavor

Equipment

  • Sharp kitchen shears
  • roasting pan
  • Medium saucepan
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Prepare the Turkey: Place your whole turkey, breast-side down, on a cutting board. Cut along both sides of the backbone to remove it completely.
  2. Flatten the Turkey: Flip the turkey over so it’s breast-side up. Press firmly down on the breastbone until you hear a crack, flattening the turkey.
  3. Optional Halving: Consider cutting the flattened turkey in half at the breastbone for easier handling.
  4. Make the Glaze: Combine orange juice, cranberry juice, soy sauce, honey, cinnamon, and nutmeg in a saucepan. Bring to a gentle simmer and thicken for 5-7 minutes.
  5. Roast the Turkey: Preheat your oven to 425°F (220°C). Transfer turkey to a roasting pan, brush with glaze and place orange slices on top. Roast for about 1.5 to 2 hours.
  6. Baste and Monitor: Open the oven every 30 minutes and baste the turkey with the remaining glaze. Use a meat thermometer to check for doneness.
  7. Rest the Turkey: Once the turkey reaches an internal temperature of 165°F (74°C), remove from oven and let it rest for at least 20 minutes.
  8. Carve and Serve: Transfer the turkey to a cutting board, carve into serving pieces and garnish with additional orange slices.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 10gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 20mgIron: 2mg

Notes

Ensure your kitchen shears are sharp for spatchcocking. Let the turkey rest for 20 minutes to keep it juicy.

Tried this recipe?

Let us know how it was!