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The Perfect Cranberry Orange Glazed Turkey Breast for Two

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A perfectly sized turkey breast for two, coated in a sweet-tart cranberry orange glaze. This recipe delivers juicy meat with crispy, caramelized skin, making it ideal for a small Thanksgiving, romantic dinner, or any special occasion.

Ingredients

Scale
  • 1 (2 to 2.5 lb) boneless, skin-on turkey breast
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • 1 cup fresh or frozen cranberries
  • ½ cup orange juice, freshly squeezed
  • ¼ cup honey or maple syrup
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon orange zest
  • 1 small cinnamon stick (optional but recommended)
  • ¼ cup chicken broth or dry white wine (for pan sauce)

Instructions

  1. Preheat your oven to 375°F (190°C). Take the turkey breast out of the fridge and let it sit on the counter for about 20 minutes to take the chill off. Pat the turkey dry with paper towels.
  2. In a small bowl, mix the softened butter, salt, pepper, garlic powder, and dried thyme. Rub this mixture all over the turkey breast, getting it under the skin if possible. Place the turkey breast skin-side up in your roasting pan or skillet.
  3. In a medium saucepan, combine the cranberries, orange juice, honey (or maple syrup), brown sugar, apple cider vinegar, orange zest, and the cinnamon stick (if using). Bring to a simmer over medium heat, stirring occasionally. Cook for 8-10 minutes until the cranberries have burst and the mixture has thickened slightly. Remove the cinnamon stick and let the glaze cool for a few minutes.
  4. Place the seasoned turkey breast in the preheated oven. Roast uncovered for 30 minutes.
  5. After 30 minutes, remove the turkey from the oven. Generously brush the cranberry orange glaze all over the turkey breast. Return to the oven. Every 10 minutes, baste with pan juices and another layer of glaze. Repeat 2-3 times.
  6. After about 55-65 minutes total roasting time, check the internal temperature. Insert an instant-read thermometer into the thickest part of the breast, avoiding the bone. It should read 160°F (71°C). The temperature will rise to 165°F (74°C) as it rests.
  7. Once the turkey hits 160°F, remove it from the oven and transfer to a cutting board. Loosely tent with aluminum foil and let rest for at least 15 minutes.
  8. While the turkey rests, place the roasting pan on the stovetop over medium heat. Add the chicken broth or white wine and scrape up the browned bits from the bottom of the pan. Let simmer for 2-3 minutes until slightly reduced.
  9. Remove the foil from the rested turkey. Slice the turkey breast against the grain into ½-inch thick slices. Arrange on a platter, drizzle with pan sauce and any remaining glaze, and serve immediately.

Notes

For the best texture, ensure the turkey breast is fully thawed and patted dry. Pull the turkey out at 160°F; it will carry-over cook to 165°F while resting. If the glaze starts to get too dark, tent the turkey loosely with foil for the last 10-15 minutes. The glaze can be made up to 3 days in advance.

Nutrition

Keywords: cranberry orange glazed turkey breast, turkey breast for two, small thanksgiving, romantic dinner, easy turkey recipe, holiday turkey, cranberry glaze, orange glaze

Find it online: https://sofiaspice.com/the-perfect-cranberry-orange-glazed-turkey-breast-for-two/