There’s something utterly comforting about a perfectly roasted turkey, especially when it’s kissed with a sweet-tart glaze that brings it alive. This Cranberry Glazed Turkey Breast Recipe offers just that—a succulent turkey breast with a vibrant cranberry glaze that’s both festive and easy enough for any dinner. Trust me, it's a game changer!

A white plate holds a sliced roast with a golden-brown, slightly charred crust and tender white inside, layered thickly. The top layer is covered with a chunky, bright red cranberry sauce that spreads unevenly over the meat. Around the roast are whole fresh cranberries with a shiny red skin, and sprigs of fresh green thyme placed on the left and right edges of the plate. The scene is set on a white marbled surface, and a bowl of extra cranberry sauce is visible in the top right corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Glazed Turkey Breast Recipe
Top Tip
How to Serve Cranberry Glazed Turkey Breast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Glazed Turkey Breast Recipe

Why You'll Love This Recipe

This Cranberry Glazed Turkey Breast Recipe lands perfectly on the line between sweet and savory, making it a standout centerpiece for holidays or any special meal. I love how the brine keeps the turkey juicy while the glaze adds that gorgeous pop of flavor and color.

Juicy, flavorful turkey: The overnight brine locks in moisture and seasons the meat deeply for a turkey breast that's far from dry.
Bright, vibrant glaze: Using fresh cranberries with orange zest and honey creates a glaze that’s tangy, sweet, and perfectly balanced.
Easy to follow: Despite sounding fancy, this recipe is straightforward and doesn’t require advanced cooking skills or weird ingredients.
Great for gatherings: It serves about eight people, making it ideal for family dinners or small holiday celebrations.

The image shows a white plate with several slices of cooked meat, arranged in a row with the slices leaning against each other. The top of the meat is covered with a thick layer of bright red, chunky cranberry sauce, which has a glossy texture. On the left side of the plate, there is a small pile of whole fresh cranberries, shiny and round. Two sprigs of fresh green herbs lie across the meat slices, adding a touch of color and freshness. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this recipe lies in how the ingredients play off each other. The brine tenderizes and seasons the turkey deeply, the spice rub adds complexity, and the cranberry glaze delivers that festive zing. Here’s what you’re working with and why each part matters.

Flat lay of a whole raw boneless turkey breast with natural pale pink skin and smooth texture, a few fresh green thyme sprigs, four fresh bay leaves, whole black peppercorns scattered, fresh whole ginger root with a knobby tan surface, two brown whole uncracked eggs, small white ceramic bowls containing golden olive oil, bright red fresh cranberries, light brown coarse kosher salt crystals, dark brown packed brown sugar, vibrant fresh orange zest peels, a small mound of ground paprika powder, a small mound of ground black pepper, a small mound of garlic powder, a small mound of onion powder, a small mound of cayenne pepper, a small mound of ground cloves, a small mound of dried oregano leaves, a small mound of ground cinnamon, a small white bowl filled with clear white wine, a small white bowl with pale orange fresh orange juice, a small white bowl of honey with a rich amber color, and a small white bowl with clear water—all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Kosher salt: Crucial for the brine—it helps break down muscle proteins for juicy meat and seasons it uniformly.
Brown sugar: Balances saltiness in the brine and lends warmth and caramel notes to the glaze.
Boneless turkey breast: Sweet spot for cooking time and carving—juicy and lean without too much fuss.
Ginger and peppercorns: Add subtle spice and aroma that enhance the bird without overpowering it.
White wine and orange juice: Bring acidity and freshness to the brine to brighten flavors.
Olive oil and spices for the rub: Paprika, cayenne, cloves, thyme—all combine for a warm, earthy crust that complements the cranberry glaze.
Cranberries and orange zest: Fresh cranberries burst with tartness while orange zest and juice add brightness to the glaze.
Honey and cinnamon: Offer sweetness and a hint of cozy spice to round out the cranberry glaze.
Orange liqueur: Adds an elegant, subtle boozy depth; you can skip or substitute if preferred.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Cranberry Glazed Turkey Breast Recipe my own depending on the season—or who's coming to dinner. It’s all about adjusting the glaze or rub to fit your mood and kitchen staples.

Variation: Once, I added a splash of bourbon to the glaze instead of orange liqueur—totally delicious and gave it a smoky warmth I wasn’t expecting but loved.
Dietary tweak: If you want to skip sugar, swap the brown sugar in the glaze for pure maple syrup or coconut sugar—it still turns out beautifully.
Spice it up: I sometimes bump the cayenne pepper in the rub up a bit for a subtle kick, which your spice fans will appreciate.
Bone-in option: Using bone-in turkey breast adds more flavor, but plan for a longer roasting time and keep a close eye on the internal temp.

Step-by-Step: How I Make Cranberry Glazed Turkey Breast Recipe

Step 1: Brine for Juiciness and Flavor

Start by boiling half the water and dissolving kosher salt and brown sugar fully—this is your brine base. After adding the cold water, let it cool completely before adding your turkey breast with the fresh herbs, spices, white wine, and orange juice. I always recommend an overnight brine, ideally 8-12 hours. You’ll notice the difference when your meat stays tender and flavorful.

Step 2: Prep the Turkey with a Flavorful Rub

Remove your turkey from the brine, rinse it well, and pat dry—this helps the rub stick better. Massage olive oil over the breast and then coat it with the aromatic spice blend. If your turkey breaks into two pieces, don’t stress: just tie it with kitchen twine to keep things intact during roasting.

Step 3: Roast to the Perfect Temperature

Pop the turkey in a 375°F oven and roast for about an hour. Use an instant-read thermometer to check for 165°F in the thickest part—this is key to avoiding dryness. I always start checking a little early because ovens vary, and nothing beats a juicy turkey over a tough one.

Step 4: Make the Tangy Cranberry Glaze

While the turkey roasts, cook the cranberry glaze in a saucepan—cranberries, honey, brown sugar, orange zest, cinnamon, and a splash of orange liqueur all come together. Once the cranberries burst, strain to get a smooth, richly flavored glaze. Keep the solids to serve alongside or spread on top if you love the texture contrast.

Step 5: Glaze, Rest, and Serve

Brush the cranberry glaze over your turkey once it’s out of the oven, then let it rest 10-15 minutes. Resting lets the juices redistribute, so every bite is juicy and flavorful. Don’t skip this step—it’s a game changer.

Top Tip

From all my times cooking this vibrant Cranberry Glazed Turkey Breast Recipe, I’ve learned a few key secrets that help you nail it every time:

Always brine the turkey: It might seem like an extra step, but your turkey will thank you with juicy, tender meat that’s impossible to achieve otherwise.
Use a meat thermometer: Checking internal temperature is the ultimate way to avoid over or undercooking—don’t rely on time alone.
Don’t rush the glaze: Let those fresh cranberries fully burst and simmer to develop a balanced tart-sweet sauce that clings like magic.
Let it rest: Patience here pays off—resting your turkey after roasting keeps it juicy and makes slicing cleaner.

How to Serve Cranberry Glazed Turkey Breast Recipe

cranberry glazed turkey - Serving Suggestion

Garnishes

I usually sprinkle a few fresh thyme sprigs and some orange zest over the glazed turkey for that fresh aroma and a pop of color. A handful of whole cranberries around the platter adds a beautiful festive touch and lets the glaze’s star ingredient shine.

Side Dishes

For sides, I adore pairing this turkey with creamy mashed potatoes, roasted Brussels sprouts, and a simple green bean almondine. A silky sweet potato casserole balances the glaze’s tartness perfectly. Plus, some crusty bread to soak up any leftover glaze? Yes, please.

Creative Ways to Present

For holiday dinners, I sometimes arrange thin slices of turkey breast fanned out on a large platter, drizzled with cranberry glaze and dotted with dollops of the whole cranberry mixture. It’s both elegant and inviting—a great way to impress guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover sliced turkey in airtight containers in the fridge and enjoy it all week long—tastes fresh and maintains moisture well thanks to the brine. Leftover cranberry glaze also keeps nicely and can jazz up sandwiches or salads.

Freezing

This turkey freezes beautifully. Just slice and wrap portions tightly in freezer-safe bags. I also freeze small containers of the cranberry glaze separately. When reheated gently, it tastes just as good as fresh!

Reheating

My favorite way to reheat leftover turkey is gently in a covered skillet on low heat, adding a splash of broth or water to keep it moist. The glaze can be warmed separately and spooned over just before serving for that fresh-baked flavor.

Frequently Asked Questions:

Can I use frozen turkey breast for this Cranberry Glazed Turkey Breast Recipe?

Yes, you can use frozen turkey breast, but it’s best to thaw it completely in the refrigerator before brining. This ensures even seasoning and cooking throughout the meat.

What’s the best way to know when the turkey breast is fully cooked?

An instant-read thermometer is your best friend here. Cook the turkey until the thickest part reaches 165°F to ensure it’s safely cooked yet juicy.

Can I make the cranberry glaze ahead of time?

Absolutely! The glaze can be made a day or two ahead and stored in the fridge. Just warm it gently before brushing over your turkey or serving on the side.

What if I don’t have orange liqueur—can I skip it?

No worries! The orange liqueur adds depth but isn’t essential. You can substitute with extra orange juice or simply omit it for a non-alcoholic version, and the glaze will still be delicious.

Final Thoughts

This Cranberry Glazed Turkey Breast Recipe has quickly become one of my go-tos whenever I want a striking centerpiece with big flavor but less fuss than a whole roasted turkey. It’s juicy, colorful, and filled with layers of bright, warm flavors that your family or guests will truly appreciate. I hope you enjoy making it as much as I do—it's a lovely way to bring everyone together around the table.