Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries for this Cranberry Orange Glazed Turkey Breast recipe. There’s no need to thaw them before cooking, and they will still produce a fantastic glaze. Just be sure to simmer them long enough to allow the berries to burst and the glaze to thicken.

How do I know when the turkey is fully cooked?

To ensure your turkey is cooked perfectly, use a meat thermometer. The internal temperature should reach 165°F (74°C) in the thickest part of the turkey breast. This ensures it’s safe to eat and that the turkey remains moist and juicy.

Can I make the cranberry orange glaze in advance?

Absolutely! The cranberry orange glaze can be made up to three days ahead of time. Store it in an airtight container in the refrigerator, and when you're ready to cook, just warm it up before glazing the turkey.

Juicy Cranberry Orange Glazed Turkey Breast

Description

This **Juicy Cranberry Orange Glazed Turkey Breast** combines the tartness of cranberries with the zesty sweetness of oranges, resulting in a flavorful and juicy turkey dish perfect for any special occasion. Whether it’s a holiday feast or a family dinner, this recipe delivers a delicious balance of flavors, making it an ideal choice for those who prefer white meat over a whole turkey.

Ingredients

Scale

1 (3-4 lb) turkey breast, bone-in and skin-on
2 cups fresh cranberries
1 cup orange juice
1/2 cup honey
2 tablespoons orange zest
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F (190°C).
In a small saucepan, combine cranberries, orange juice, honey, and orange zest. Bring to a boil, then reduce heat and simmer for 10-15 minutes until cranberries burst and the mixture thickens. Set aside to cool.
Pat the turkey breast dry with paper towels. In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
Gently loosen the skin of the turkey breast and rub half of the herb mixture under the skin. Rub the remaining mixture over the skin and inside the cavity.
Place the turkey breast in a roasting pan, skin side up.
Roast for 20 minutes per pound, or until the internal temperature reaches 165°F (74°C) at the thickest part.
During the last 30 minutes of cooking, brush the turkey breast with the cranberry orange glaze every 10 minutes.
Once done, remove from the oven and let it rest for 15-20 minutes before carving.

Notes

If you can’t find fresh cranberries, you can substitute frozen ones. No need to thaw before using them.
Ensure the turkey’s internal temperature reaches 165°F (74°C) for optimal safety and juiciness.
The glaze can be prepared up to 3 days in advance and stored in the refrigerator.
For a low-carb version, use a sugar substitute in place of honey.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 325 kcal
Sugar: 28 g
Sodium: 150 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 25 g
Cholesterol: 75 mg