Nothing beats the cozy, tangy-sweet charm of a perfectly roasted turkey, especially when it’s cloaked in a luscious, homemade cranberry glaze. This Cranberry Glazed Turkey Breast Recipe brings such a fresh twist to the classic bird, making any dinner feel a little more special and festive.

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 quickly became one of my go-to dishes when I want something a little fancy but not complicated. The balance of tart cranberries with warm spices and a juicy turkey breast hits all the right notes every time.

Vibrant Flavor Profile: The cranberry glaze adds a bright, tangy sweetness that complements the savory turkey beautifully.
Juicy, Tender Meat: Brining the turkey breast overnight ensures it stays moist and flavorful through roasting.
Simple Yet Impressive: It looks stunning on the table but is straightforward enough for weeknight dinners or holiday feasts.
Flexible and Customizable: You can easily adjust spices or sides to suit your taste or dietary preferences.

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

Every ingredient in this Cranberry Glazed Turkey Breast Recipe plays an important role, whether it’s building flavor, keeping the meat tender, or creating that lovely glossy glaze. Here’s a quick breakdown to help you shop confidently and understand why each one 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

Turkey Breast: I prefer boneless for easy carving, but bone-in adds extra richness if you have more time.
Kosher Salt: Essential for the brining process, it helps the turkey retain moisture and season deeply.
Brown Sugar: Balances saltiness in the brine and sweetens the glaze naturally.
Fresh Ginger: Adds a subtle zing to the brine and glaze, brightening the flavor.
Peppercorns & Bay Leaves: Classic aromatics that gently infuse the turkey during brining.
White Wine & Orange Juice: Together they add acidity and fruitiness to keep the meat tender and flavorful.
Spice Rub (Paprika, Garlic Powder, Onion Powder, etc.): Creates a warm, savory crust bursting with depth.
Cranberries: The star of the glaze, bursting with tartness that balances sweet and spicy notes.
Orange Liqueur: Adds a boozy complexity that really elevates the glaze – optional but highly recommended!

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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

One of the things I love about this Cranberry Glazed Turkey Breast Recipe is how easy it is to tweak. Whether you prefer more heat, want to skip the alcohol, or need to cut down on sugar, there’s room to personalize.

Variation: For a spicier kick, I sometimes add extra cayenne pepper to the rub or stir in a pinch of chili flakes into the glaze—great if you like that warmth!
Dairy-Free Option: This recipe is naturally dairy-free, so just watch the sides to keep the whole meal allergy-friendly.
Bone-In Swap: Using a bone-in turkey breast takes slightly longer but gives a more rustic, juicy bite—perfect if you want a more “holiday-style” impression.
Gluten-Free: All ingredients here are naturally gluten-free, so just double-check any store-bought spices or liqueurs to be certain.

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

Step 1: Create a Flavorful Brine

Start by boiling half of the water, then whisk in the kosher salt and brown sugar until fully dissolved—that’s key to a successful brine. Then, cool it down with the rest of the cold water and pop it into the fridge. I set a large brining bag in a bowl, add the turkey breast along with ginger, peppercorns, bay leaves, thyme, white wine, and orange juice, and pour the brine over it. Seal tight so the turkey is fully submerged, then refrigerate overnight or up to 12 hours. This slow soak is how the meat stays juicy and packed with flavor.

Step 2: Rub It Up and Roast

Once your turkey is brined, rinse it under cold water and pat it dry thoroughly. Dry skin means crispier roasting. Warm up your oven to 375°F, then rub the turkey all over with olive oil to help the spices stick. Mix together the paprika, garlic powder, onion powder, cayenne, cinnamon, cloves, oregano, thyme, salt, and pepper, and coat the turkey evenly. If your turkey breast’s in two pieces, tie them back with kitchen twine—that’s what I do to keep it neat. Roast for about an hour or until the thickest part hits 165°F on an instant-read thermometer.

Step 3: Simmer the Sweet & Spiced Cranberry Glaze

While the turkey roasts, throw cranberries, fresh ginger, orange zest, honey, brown sugar, cinnamon, orange juice, water, and orange liqueur into a saucepan over medium heat. The cranberries will burst, releasing their bright tartness, usually 10-15 minutes. Once they loosen up, lower the heat and let it simmer gently for another 5 minutes to meld all the flavors. Pass the mixture through a fine strainer to separate the smooth, glossy glaze. Keep the leftover cranberry pulp to serve on the side or spread on top—it’s my secret touch for extra fruitiness.

Step 4: Glaze and Rest

The turkey comes out of the oven looking golden and inviting—cut the twine off, then brush that gorgeous cranberry glaze all over the surface while it’s still hot. Let it rest for 10-15 minutes to let the juices settle; this also helps all the flavors soak in beautifully before slicing and serving.

Top Tip

Learning to brine and glaze your turkey properly will change your Thanksgiving (or any special dinner) game forever. I’ve tried rushing the brine and skipping the glaze before, and trust me, it’s worth taking the time to nail these steps.

Brine Timing: Don’t cut corners here—a full overnight brine keeps the turkey juicy. I once brined for only 3 hours, and the meat turned out dryer than I liked.
Pat Your Turkey Dry: This simple step ensures the rub sticks, and the skin crisps up instead of steaming in the oven.
Glaze at the End: Applying the cranberry glaze right after roasting locks in the flavor and keeps it glossy without burning.
Use a Meat Thermometer: Nothing beats knowing the turkey is perfectly cooked rather than guessing!

How to Serve Cranberry Glazed Turkey Breast Recipe

cranberry glazed turkey - Serving Suggestion

Garnishes

I like to sprinkle fresh thyme sprigs and a few whole cranberries over the glazed turkey for color and an herbal hint that lifts the sweet glaze. A light dusting of orange zest right before serving also adds a zesty fragrance that really gets everyone's attention.

Side Dishes

This turkey pairs wonderfully with classic roasted vegetables like Brussels sprouts or sweet potatoes, but I’m a sucker for creamy mashed potatoes and a crisp green salad to balance the glaze's sweetness. Sometimes, I add a wild rice pilaf with toasted nuts and dried cranberries to echo those tart notes.

Creative Ways to Present

For holiday dinners, I like to carve the turkey breast into thick slabs and fan them on a large serving platter lined with kale or arugula. Drizzle extra cranberry glaze artistically around the edges and tuck in some orange slices for that wow factor. It’s a simple touch that turns dinner into an event.

Make Ahead and Storage

Storing Leftovers

Leftover turkey keeps beautifully in an airtight container in the fridge for up to 7 days. I find that slicing it first and layering with a light brush of leftover glaze helps maintain moisture when reheated or eaten cold.

Freezing

You can freeze cooked turkey breast wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. I always flash freeze slices flat on a baking sheet first so they don’t clump together, making it easier to defrost just what I need later.

Reheating

Reheat gently covered with foil in a 325°F oven to keep the meat juicy. I prefer reheating with a splash of broth or leftover glaze on top to regain that fresh-from-the-oven flavor without drying out.

Frequently Asked Questions:

Can I use frozen turkey breast for this recipe?

Yes, you can use frozen turkey breast, but be sure it’s fully thawed before brining for best results. I always plan ahead and thaw mine in the fridge for 2-3 days before starting the recipe.

What if I don’t have orange liqueur for the glaze?

It’s totally fine to leave the orange liqueur out if you don’t have any on hand. The glaze will still taste fantastic thanks to the fresh orange juice and zest, plus the brown sugar and honey add sweetness.

Can I prepare the cranberry glaze ahead of time?

Absolutely! You can make the cranberry glaze a day or two ahead and store it in the fridge. When ready to use, gently warm it on the stove to loosen it before glazing the turkey.

What’s the difference between using a bone-in versus boneless turkey breast?

Bone-in turkey breast typically takes a bit longer to cook but tends to stay juicier and more flavorful, thanks to the bone. Boneless is quicker and easier to carve, and works perfectly in this recipe if you’re short on time or prefer simplicity.

Final Thoughts

This Cranberry Glazed Turkey Breast Recipe holds a special place in my heart because it brings joy to any meal without too much fuss. Whether it’s a holiday feast or a Sunday supper, I find it’s the kind of dish that sparks smiles and lingering seconds. I’m delighted to share it with you—once you try it, I bet it’ll become one of your favorites too. Happy cooking!