Cranberry Orange Turkey Breast
This bright and juicy cranberry orange turkey breast combines savory roasted meat with a vibrant sweet-tart citrus glaze. Fresh cranberries, warm spices, and orange zest create a festive sauce that caramelizes beautifully and makes this dish perfect for holidays or cozy dinners.
Ingredients
Main Ingredients
- 4.5 lb Turkey breast 4–5 lb breast
- 2 cups Fresh cranberries
- 14 oz Whole berry cranberry sauce
- 0.5 cup Lingonberry jam or cranberry jam
- 1 cup Orange juice
- 1 orange Orange zest
- 2 tablespoons Cornstarch
Rub Blend
- 2 tablespoons Brown sugar
- 4 cloves Garlic, minced
- 2 tablespoons Canola oil
- 1 tablespoon Dark molasses
- 0.25 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
- Heat oven to 375°F. Use a roasting pan just large enough to hold the turkey so the sauce stays concentrated.
- Pat the turkey breast dry and pierce it with a fork across the top and sides.
- Mix brown sugar, garlic, oil, molasses, cinnamon, nutmeg, salt, and pepper. Rub evenly over the turkey.
- In a bowl, mix cranberry sauce, fresh cranberries, jam, and orange zest.
- Whisk orange juice and cornstarch until smooth, then stir into the cranberry mixture.
- Lightly grease the roasting pan and place turkey in the center. Pour cranberry mixture around the turkey, keeping most off the top.
- Roast for about 1 1/2 hours or until the internal temperature reaches 165°F.
- Tent with foil for 15 minutes to rest.
- Stir the thickened sauce in the pan, then slice turkey and spoon sauce over the top.
Slow Cooker Variation
- Prepare the rub and cranberry mixture as directed.
- Place turkey in the slow cooker, spread rub on top, and pour cranberry mixture around it.
- Cook on low for 5–6 hours or until the turkey reaches 165°F.
- Remove turkey and tent. Simmer sauce 5–7 minutes to thicken, then serve.
Notes
Add extra orange juice if the sauce thickens too quickly. Keep sauce mostly off the top so the rub caramelizes. Adjust sweetness with more jam if needed.