Cranberry-Orange Turkey Breast

The blend of tangy citrus with tart cranberries surrounding a tender turkey breast brings instant coziness to holiday gatherings. This Turkey Breast with Cranberry-Orange Glaze produces exceptionally moist meat enveloped in a tangy-sweet coating that darkens to a rich caramel color during cooking. After trying countless holiday meal variations, this mix of bright citrus and sharp cranberries has become the most asked-for main course in my house, elevating a standard turkey breast into something you won't forget.

When I made this for my food-critic mother-in-law last Christmas, she actually went back for more. The trick is letting the brine do its job completely - I've learned that starting the process the evening before makes all the difference.

Key Components

• Turkey Breast (4-6 pounds): Get one with the skin intact for best outcome. Search for consistent color without any darker patches
• Kosher Salt: These bigger grains work better for brining and season more evenly
• Fresh Oranges: Go for ones that feel weighty and firm with vivid peels for maximum juice and aromatic zest
• Fresh Cranberries: Steer clear of any bags with mushy or shriveled berries. Good ones will bounce when dropped
• Orange Marmalade: Its slight bitterness perfectly counters the glaze's sweetness. I like ones with real orange peel chunks
• Dijon Mustard: Adds complexity without taking over. Pick the smooth variety for the silkiest glaze texture

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Step-by-Step Cooking Guide

Set Up Your Brine (12-24 hours before cooking):

Mix 1 cup kosher salt with 1/2 cup brown sugar in 2 quarts water. Warm while mixing until everything dissolves. Throw in zest from 2 oranges and 4 rosemary sprigs. Let cool fully before adding 2 cups orange juice. Make sure turkey breast is totally covered, using a plate to weigh it down if needed.

Get Ready to Cook (Cooking day):

Take turkey out of brine and wash thoroughly with cold water. Dry completely with paper towels, focusing on the skin. Leave it out for 30 minutes at room temp while you make the glaze.

Whip Up The Special Glaze:

Put 2 cups fresh cranberries, 1 cup marmalade, and 1/2 cup orange juice in a pot. Cook on medium, stirring now and then. Wait for cranberries to pop and mixture to get thicker, about 15 minutes. Mix in 2 tablespoons each of honey and Dijon at the end.

Cooking Method:

Set your oven rack in bottom third and heat to 350°F. Put turkey on a roasting rack, brush with melted butter. Add first coat of glaze after 30 minutes. Keep glazing every 20 minutes until done. Cover loosely with foil if skin gets too dark.

Finishing Touches:

Check temp at thickest part away from bone. Pull it out at 165°F and let it sit 15-20 minutes. Brush with remaining warm glaze before you serve it.

Brining Basics

The road to amazing turkey starts long before cooking time. Brining changes ordinary poultry into something special through a straightforward but effective method. I found that soaking it overnight lets the salt and citrus work their way deep into the meat, giving you a turkey that stays juicy even if you cook it a bit too long. After trying different brining times, I think 12 hours works best for taste and texture.

Controlling Heat

Getting the temperature just right makes the difference between okay and fantastic results. Starting with a turkey breast that's not cold ensures it cooks evenly from outside to inside. Over many years making this dish, I've found that a steady 350°F gives you the perfect balance of crispy skin and juicy meat. If the temperature jumps too high, your glaze might burn, so I always keep a thermometer in my oven.

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Glaze Application Secrets

What makes this dish special is how the glaze gets built up in layers. Each time you add more, you're adding another level of flavor and helping create that amazing sticky coating. Through lots of practice, I've learned that waiting about 15 minutes between layers works best. Your glaze should be thick enough to coat a spoon but still easy to brush on the turkey.

Why Resting Matters

The most important step might be what happens after cooking. Letting your turkey rest isn't optional - it's necessary for keeping all those juices inside. During this time, the temperature keeps rising slightly while the meat relaxes and soaks up its juices. I've taught myself to wait patiently, no matter how good it smells.

Pairing Ideas

This glazed turkey works great with both old-school and modern sides. Its sweet-tart flavor goes well with everything from classic mashed potatoes to oven-roasted root veggies. From my experience, serving it with a simple arugula salad with citrus dressing creates a really nice mix of flavors and textures.

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When I was little, my grandma always told me to use fresh oranges for any citrus dish. Now after cooking for years, I get why she insisted - the taste difference between fresh-squeezed juice and store-bought is huge in this glaze.

Even though I've made this countless times, I'm still surprised by how regular ingredients can create such a showstopper dish. The mix of sharp cranberries and sweet orange hits just the right balance, turning a basic turkey breast from an everyday meal into a holiday highlight. Whether you're cooking for a few friends or just want to jazz up a weekend dinner, this approach gives you restaurant-quality food with everyday kitchen ease.

Frequently Asked Questions

→ Can I skip brining the turkey?

You could, but brining locks in moisture and adds flavor, making the dish much better overall.

→ What’s the cooking time for turkey breast?

It takes 75-90 minutes at 350°F, or until the internal temperature hits 165°F.

→ Is the glaze something I can prepare beforehand?

Sure! Make it up to 2 days in advance and keep it chilled in the fridge. Heat it slightly before using.

→ How long will leftovers keep?

Store them in a sealed container in the fridge, and they’ll stay good for up to 4 days.

→ What sides work best with this dish?

This goes great with mashed potatoes, salads, roasted veggies, or stuffing.