This bright and juicy cranberry orange turkey breast brings together savory roasted meat and a sweet-tart citrus glaze that feels perfect for holidays or cozy weekend dinners. The fresh cranberries and orange zest create a vibrant sauce that caramelizes beautifully in the oven. This dish tastes festive without requiring a full turkey, making it ideal for smaller gatherings. You get tender slices, rich flavor, and very little prep compared with traditional roasts.

Why You’ll Love This Recipe

The sweet citrus glaze coats the cranberry orange turkey breast with bold flavor.
Fresh cranberries burst during roasting and create a glossy pan sauce.
The recipe uses simple, reliable ingredients you can find anywhere.
The oven method delivers crispy edges while the center stays juicy.
The optional slow cooker variation gives you a hands-off way to cook the same flavorful dish.

Ingredients and Notes

You only need a handful of everyday ingredients to make a flavorful cranberry orange turkey breast that looks impressive on the table. Fresh cranberries brighten the sauce while the rub adds warmth and depth.

Main Ingredients

1 turkey breast (about 4–5 lb)
2 cups fresh cranberries
1 can whole berry cranberry sauce (14 oz)
1/2 cup lingonberry jam or cranberry jam
1 cup orange juice
Zest of 1 orange
2 tablespoons cornstarch

Rub Blend

2 tablespoons brown sugar
4 cloves garlic, minced
2 tablespoons canola oil
1 tablespoon dark molasses
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon black pepper

Notes and Substitutions: Swap lingonberry jam with orange marmalade for extra citrus. Use avocado oil in place of canola. If your turkey breast is smaller, reduce roasting time. Bone-in breasts take longer yet stay moist. This recipe works with chicken breasts, though the flavor profile shines most with turkey.

Instructions

These steps ensure juicy, evenly cooked slices and a thick cranberry-orange sauce that pairs perfectly with the roasted turkey. Follow the timing closely to keep your cranberry orange turkey breast tender.

Heat the oven to 375°F. Choose a roasting pan just large enough to hold the turkey breast so the sauce stays concentrated.
Pat the turkey dry and pierce it with a fork across the top and sides. This helps the rub blend adhere and infuse flavor.
In a small bowl, combine brown sugar, garlic, oil, molasses, cinnamon, nutmeg, salt, and pepper. Rub the mixture evenly over the turkey breast.
In a separate bowl, mix the whole berry cranberry sauce, fresh cranberries, lingonberry jam, and orange zest.
Whisk the orange juice and cornstarch in another bowl until smooth, then stir it into the cranberry mixture.
Lightly grease the roasting pan. Place the seasoned turkey breast in the center. Pour the cranberry mixture around the turkey, keeping most of it off the top so the rub can caramelize.
Roast for about 1 1/2 hours or until the internal temperature reaches 165°F in the thickest part.
Remove the pan from the oven and tent the turkey with foil for 15 minutes. Resting keeps the meat juicy.
Stir the sauce in the pan. It will have thickened and deepened in color as the cranberries burst.
Slice the turkey and spoon warm sauce over the top. The contrast of sweet, tart, and savory makes this cranberry orange turkey breast especially memorable.

Slow Cooker Variation

Prepare the rub and cranberry mixture as directed.
Place the turkey breast in the slow cooker. Spread the rub over the top and pour the cranberry mixture around the sides.
Cook on low for 5–6 hours or until the turkey reaches 165°F.
Remove the turkey and tent with foil. Transfer the sauce to a saucepan and simmer 5–7 minutes to thicken.
Slice and serve with the reduced glaze. This method keeps the cranberry orange turkey breast incredibly tender.

Pro Tips and Troubleshooting

If the sauce cooks too quickly, add a splash of orange juice after roasting.
Use a thermometer to avoid overcooking; turkey dries fast.
Keep the sauce mostly off the top so the rub caramelizes instead of steaming.
If the cranberries taste too tart, add a spoonful of jam while the sauce rests.
For crispier skin, broil the turkey breast for 2–3 minutes at the end.

Serving, Storage, and Variations

Serve slices of cranberry orange turkey breast with mashed potatoes, wild rice, or roasted vegetables. The glossy cranberry glaze doubles as a gravy and adds color to the plate. Store leftovers in the refrigerator for three days or freeze sliced turkey with a bit of sauce for up to two months.

For variations, swap orange juice for pineapple juice to create a tropical twist. Add fresh herbs such as rosemary or thyme to deepen the flavor. A little Dijon mustard whisked into the sauce adds tang and balances the sweetness.

Nutrition

Approximate values per serving for a 4–5 lb turkey breast:

Nutrient — Amount
Calories — ~295
Carbohydrates — ~26g
Protein — ~33g
Fat — ~6g
Fiber — ~2g

FAQ

Can I make cranberry orange turkey breast ahead of time?

Yes. Cook it fully, slice, and store with some sauce. Reheat gently so the turkey stays moist.

Will frozen cranberries work for this recipe?

Absolutely. Add them straight to the bowl without thawing. They behave the same during cooking and still brighten the cranberry orange turkey breast.

How do I prevent the sauce from burning in the oven?

Use a snug pan, keep most sauce around the turkey instead of under it, and check halfway through. If needed, add a splash of juice.

Conclusion

This cranberry orange turkey breast delivers vibrant color, juicy texture, and sweet-savory flavor with very little work. The combination of fresh cranberries, citrus zest, and warm spices makes the dish feel festive any time of year. Whether you roast it in the oven or use the slow cooker, the result is tender, flavorful turkey with a rich, glossy glaze. It’s an easy centerpiece that always feels special.