Cranberry Orange Glazed Turkey Breast

Cranberry Orange Glazed Turkey Breast is a show-stopping, flavor-packed centerpiece that’s surprisingly simple to make! This gorgeous dish combines a warm spice rub with molasses and garlic, paired with a vibrant cranberry-orange sauce that’s sweet, tart, and absolutely irresistible.

Love More Christmas Recipes? Try My Festive Christmas Prime Rib or this Stuffed Beef Tenderloin next.

Why You’ll Love This Recipe

This Cranberry Orange Glazed Turkey Breast is pure magic on a plate! The molasses and brown sugar create this beautiful caramelized crust, while the cinnamon and nutmeg add those cozy holiday vibes we all crave. But here’s the real kicker – that cranberry-orange sauce! It’s like having the best parts of Thanksgiving and Christmas rolled into one gorgeous dish. Plus, it’s way easier than roasting a whole turkey.

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Ingredient List

Turkey & Rub

• 1 turkey breast (about 4-5 lb)
• 2 Tbsp brown sugar
• 4 cloves garlic, minced
• 2 Tbsp canola oil
• 1 Tbsp dark molasses
• ¼ tsp cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ¼ tsp ground black pepper

Cranberry-Orange Sauce

• 2 cups fresh cranberries
• 1 can (14 oz) whole berry cranberry sauce
• ½ cup lingonberry jam (or substitute: cranberry jam or orange marmalade)
• 1 cup orange juice
• Zest of 1 orange
• 2 Tbsp cornstarch

Why These Ingredients Work

I learned the hard way that molasses isn’t just for cookies. My first attempt used honey instead and while it was good, it didn’t have that rich depth that makes people ask what your secret is. The lingonberry jam was actually my mother-in-law’s suggestion after she tried it at a Swedish restaurant – it adds this sophisticated tang that regular cranberry sauce just can’t match.

Those whole cranberries pop in your mouth like little flavor bombs. I buy extra bags when they’re in season and freeze them because this recipe is too good to save just for holidays.

Essential Tools and Equipment

Grab a roasting pan that fits your turkey without tons of extra space. I use my 9×13 dish most times. A meat thermometer is non-negotiable – mine cost twelve bucks and saved me from dry turkey disasters more times than I can count. You’ll need mixing bowls, a fork for poking holes, and foil for resting.

How To Make Cranberry Orange Glazed Turkey Breast

Step 1: Prep Your Oven and Turkey

Get your oven to 375°F first thing. I use a big fork to poke holes all over the turkey breast – my kids think it’s hilarious, but those little holes help the rub stick instead of sliding off during cooking.

Step 2: Make the Magic Rub

Mix your brown sugar, garlic, oil, molasses, and spices in a bowl until it looks like thick frosting. Slather this all over your turkey with your hands – it’s messy but so worth it. Don’t miss the sides and bottom!

Step 3: Create the Cranberry-Orange Sauce

Dump your cranberries, cranberry sauce, jam, and orange zest in another bowl. Mix that cornstarch with the orange juice really well (I learned this the hard way when I got lumps), then stir it into your cranberry mix.

Step 4: Assemble for Roasting

Put your turkey in the pan and pour that beautiful red sauce around it, not over it. The first time I made this, I dumped it right on top and washed off half my rub – don’t make my mistake!

Step 5: Roast to Perfection

Into the oven it goes for about an hour and a half. I check with my meat thermometer at the thick part – when it hits 165°F, you’re done. My kitchen always smells incredible by this point.

Step 6: Rest and Serve

Pull it out, cover loosely with foil, and wait 15 minutes before slicing. I know it’s torture to wait when it smells so good, but trust me on this – it keeps all the juices in the meat.

You Must Know

Buy a meat thermometer if you don’t have one – seriously. I ruined two turkey breasts before I stopped guessing and started measuring. 165°F is your magic number.

Personal Secret: I pull my turkey out of the fridge 30 minutes before cooking. Room temperature turkey cooks way more evenly than cold turkey straight from the fridge.

Pro Tips & Cooking Hacks

Save every drop of that sauce from the bottom of the pan – it’s liquid gold for drizzling over everything. I always make extra because my family fights over it.

Pat your turkey completely dry with paper towels before rubbing. Wet turkey equals sliding rub, and nobody wants that. Size your pan right too – too big and the sauce burns, too small and nothing cooks evenly.

Flavor Variations / Suggestions

My brother adds a pinch of red pepper flakes to his rub – gives it this subtle kick that nobody can quite place. Fresh thyme from the garden makes it taste even fancier. Last year I tried adding lemon zest with the orange and wow, that brightness really popped.

For adults-only dinners, I splash some bourbon into the cranberry mix. Just two tablespoons but it adds this warmth that makes everyone lean back in their chairs and sigh.

Make-Ahead Options

I rub my turkey the night before and wrap it tight in the fridge. The flavors get deeper overnight. The sauce keeps for days in the fridge too – I’ve made it Tuesday for Sunday dinner with zero problems.

Recipe Notes & Baker’s Tips

That lingonberry jam lives in the fancy jam section at most grocery stores, usually with the imported stuff. Orange marmalade works great too if you can’t track it down.

Don’t panic when the sauce looks thin at first – the cornstarch needs heat to do its magic. It thickens beautifully in the oven.

Serving Suggestions

This turkey goes perfectly with roasted sweet potatoes and green beans. My mom serves it with her famous stuffing, and honestly, people scrape their plates clean.

I arrange the slices on my good platter and spoon that gorgeous sauce around the edges. Fresh cranberries scattered on top make it look like something from a magazine, and my guests always ask if I catered it!

This recipe totally changed how I think about holiday cooking. Before, I’d stress for weeks about fitting everything in the oven and timing it all perfectly. Now I just make this gorgeous turkey that takes up way less space and tastes better than anything I used to slave over.

How to Store Your Cranberry Orange Glazed Turkey Breast

Leftover turkey goes in the fridge for about four days, though mine never lasts that long. I slice what we don’t eat at dinner and pack it with some of that sauce in containers. Reheating is easy – just warm it gently in a 325°F oven with a splash of the sauce so it doesn’t dry out. The microwave works too if you’re in a hurry.

Allergy Information

Good news for most folks – this recipe doesn’t have the usual troublemakers. No nuts, dairy, or eggs. Just double-check your cranberry sauce and jam labels because some brands sneak weird stuff in there. My cousin uses coconut sugar instead of brown sugar and says it tastes almost identical, just a tiny bit different.

Questions I Get Asked A Lot

Can I use a frozen turkey breast?

Yep! Just thaw it completely first – usually takes a day or two in the fridge depending on size. I learned this lesson when I tried to rush it under cold water. Took forever and made a huge mess.

My sauce seems too thin – what went wrong?

You probably didn’t mix that cornstarch well enough with the orange juice. I whisk the heck out of it until there’s not one single lump. If it’s still thin after cooking, just simmer it on the stove for a few minutes.

Can I make this in a slow cooker?

I tried it once for a potluck. Works okay on low for 6-8 hours, but you lose that gorgeous crispy skin. Add the sauce in the last couple hours or it gets watery.

What if I can’t find lingonberry jam anywhere?

Happened to me at three different stores one weekend. Orange marmalade saved the day. Apricot preserves work too – tastes different but still really good.

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