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Easy Cranberry Orange Glazed Turkey Breast for Two

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A simple yet elegant turkey breast recipe featuring a bright, sticky cranberry-orange glaze. Perfect for a cozy dinner for two, this dish delivers tender, juicy meat with a sweet-tart finish in about an hour.

Ingredients

Scale
  • 1 (2 to 2.5 lb) boneless, skin-on turkey breast (about 900g to 1.1 kg)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • 1 cup fresh or frozen cranberries (about 100g)
  • ½ cup orange juice, freshly squeezed (about 2 medium oranges)
  • ¼ cup honey
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon orange zest (from about 1 orange)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Pinch of ground cinnamon
  • Pinch of ground cloves

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven. While it’s heating, take your turkey breast out of the fridge and let it sit on the counter for about 20 minutes to take the chill off.
  2. Make the cranberry orange glaze: In a small saucepan, combine the cranberries, orange juice, honey, brown sugar, orange zest, balsamic vinegar, Dijon mustard, cinnamon, and cloves. Bring it to a simmer over medium heat, stirring occasionally. Let it cook for about 8-10 minutes, until the cranberries have burst and the mixture has thickened slightly. Remove from heat and set aside.
  3. Prep the turkey breast: Pat the turkey breast dry with paper towels. Rub it all over with the olive oil, then season generously with salt, pepper, garlic powder, and dried thyme. Make sure to get the seasoning under the skin if you can.
  4. Sear the turkey (optional but recommended): Heat a large oven-safe skillet over medium-high heat. Add a drizzle of oil, then place the turkey breast skin-side down. Sear for 3-4 minutes until the skin is golden and crispy. Flip and sear the other side for 2 minutes.
  5. Glaze and roast: Place the turkey breast in your baking dish or skillet. Pour about half of the cranberry orange glaze over the top, spreading it evenly with a spoon or basting brush. Reserve the rest for later. Roast for 35 minutes.
  6. Baste and continue roasting: After 35 minutes, take the turkey out and brush on another layer of the reserved glaze. Return it to the oven and roast for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C) when inserted into the thickest part of the breast.
  7. Rest the turkey: Remove the turkey from the oven and tent it loosely with aluminum foil. Let it rest for 10-15 minutes.
  8. While the turkey rests, finish the glaze: Pour the remaining glaze from the saucepan into the baking dish with the pan juices. Place the dish over low heat on the stovetop (if it’s oven-safe) or transfer the liquid to a small saucepan. Let it simmer for 2-3 minutes, scraping up any browned bits from the bottom.
  9. Slice and serve: Transfer the rested turkey to a cutting board. Slice against the grain into ½-inch thick pieces. Arrange on a platter and drizzle with the finished glaze. Serve immediately with extra glaze on the side.

Notes

For best results, use a meat thermometer to avoid overcooking. Let the turkey rest for 10-15 minutes before slicing to keep it juicy. The glaze can be made up to 3 days ahead and stored in the refrigerator.

Nutrition

Keywords: turkey breast, cranberry orange glaze, easy turkey recipe, dinner for two, holiday turkey, gluten-free, dairy-free

Find it online: https://lyrafeast.com/easy-cranberry-orange-glazed-turkey-breast-for-two/