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Best Easy Cranberry Orange Glazed Turkey Breast for Two

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A golden, sticky-sweet turkey breast with a perfect balance of tangy cranberries and bright orange. This easy recipe is designed for small gatherings and intimate dinners, making you look like a hero without spending all day in the kitchen.

Ingredients

Scale
  • 1 (1.5 to 2-pound) boneless, skin-on turkey breast half (or bone-in, adjust cooking time)
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
  • 1 cup fresh or frozen cranberries (about 4 ounces)
  • ½ cup orange juice, freshly squeezed (about 2 oranges)
  • ¼ cup honey (or maple syrup for a less sweet option)
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon orange zest
  • 1 teaspoon apple cider vinegar
  • Pinch of ground cinnamon (optional)
  • ¼ cup dry white wine or chicken broth (for pan sauce)
  • 1 tablespoon butter (for pan sauce)
  • Salt and pepper to taste (for pan sauce)

Instructions

  1. Preheat oven to 375°F (190°C). Let turkey breast sit at room temperature for 20 minutes. Pat dry with paper towels. Season all over with salt, pepper, and thyme, rubbing into the skin.
  2. Combine cranberries, orange juice, honey, brown sugar, orange zest, apple cider vinegar, and cinnamon (if using) in a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 5-7 minutes until cranberries burst and mixture thickens. Strain through a fine-mesh sieve into a bowl, pressing on solids. Discard solids. Set glaze aside.
  3. Heat an oven-safe skillet over medium-high heat. Add 1 tablespoon butter and let melt until foaming. Place turkey skin-side down and cook without moving for 4-5 minutes until deep golden brown. Flip and cook for 2 more minutes.
  4. Brush turkey with about half the cranberry glaze. Transfer skillet to preheated oven. Roast for 20 minutes, then brush with more glaze. Continue roasting until internal temperature reaches 155°F (68°C) in the thickest part, about 15-25 more minutes.
  5. Remove skillet from oven. Transfer turkey to a cutting board, tent loosely with foil, and let rest for at least 10 minutes (temperature will rise to 160°F/71°C). While resting, place skillet over medium heat. Add white wine or broth and scrape up browned bits. Whisk in remaining 1 tablespoon butter and any leftover glaze. Simmer for 2 minutes until slightly thickened. Season with salt and pepper.
  6. Slice turkey against the grain into ½-inch thick pieces. Arrange on a platter, drizzle with pan sauce, and spoon extra glaze over the top. Serve immediately.

Notes

Don’t skip the dry brine step—letting the seasoned turkey sit uncovered in the fridge for even an hour before cooking makes a huge difference. The cranberry glaze will thicken as it cools, so don’t worry if it seems thin at first. Pull the turkey at 155°F and let it rest—trust the carryover cooking. Make extra glaze as everyone wants more. Leftover turkey keeps in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

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