There’s nothing quite like the sweet tang of cranberries paired with juicy turkey, and that’s exactly what makes this Cranberry Glazed Turkey Breast Recipe so special. It’s bright, flavorful, and perfect for any occasion when you want something a little extra to wow your guests or just treat yourself.

A white plate holds a sliced roast with a golden-brown, slightly charred crust and tender white inside, layered thickly. The top layer is covered with a chunky, bright red cranberry sauce that spreads unevenly over the meat. Around the roast are whole fresh cranberries with a shiny red skin, and sprigs of fresh green thyme placed on the left and right edges of the plate. The scene is set on a white marbled surface, and a bowl of extra cranberry sauce is visible in the top right corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Glazed Turkey Breast Recipe
Top Tip
How to Serve Cranberry Glazed Turkey Breast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Glazed Turkey Breast Recipe

Why You'll Love This Recipe

I remember the first time I made this Cranberry Glazed Turkey Breast Recipe—it instantly became a favorite in our family. The combination of a juicy, well-brined turkey and that bright, homemade cranberry glaze brings such a comforting yet festive vibe to the table.

Perfect Balance of Flavors: The tart cranberries and warm spices turn simple turkey into something extraordinary.
Juicy and Tender Turkey: The brine ensures the meat stays moist and flavorful every single time.
Make-Ahead Friendly: The glaze and turkey can be prepped ahead, making holiday stress a whole lot easier.
Impress Your Guests: It looks stunning on any holiday or dinner table, plus it’s a conversation starter thanks to the unique glaze.

The image shows a white plate with several slices of cooked meat, arranged in a row with the slices leaning against each other. The top of the meat is covered with a thick layer of bright red, chunky cranberry sauce, which has a glossy texture. On the left side of the plate, there is a small pile of whole fresh cranberries, shiny and round. Two sprigs of fresh green herbs lie across the meat slices, adding a touch of color and freshness. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here is carefully chosen to create layers of flavor. The brine locks in moisture, the rub spices the bird, and the cranberry glaze adds that signature sweet and tangy finish. Here’s the scoop on why each plays an important role.

Flat lay of a whole raw boneless turkey breast with natural pale pink skin and smooth texture, a few fresh green thyme sprigs, four fresh bay leaves, whole black peppercorns scattered, fresh whole ginger root with a knobby tan surface, two brown whole uncracked eggs, small white ceramic bowls containing golden olive oil, bright red fresh cranberries, light brown coarse kosher salt crystals, dark brown packed brown sugar, vibrant fresh orange zest peels, a small mound of ground paprika powder, a small mound of ground black pepper, a small mound of garlic powder, a small mound of onion powder, a small mound of cayenne pepper, a small mound of ground cloves, a small mound of dried oregano leaves, a small mound of ground cinnamon, a small white bowl filled with clear white wine, a small white bowl with pale orange fresh orange juice, a small white bowl of honey with a rich amber color, and a small white bowl with clear water—all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Kosher Salt: Essential for the brine, it helps the turkey retain moisture and seasoning deep inside.
Brown Sugar: Adds sweetness to the brine and glaze, balancing the tart cranberries perfectly.
Boneless Turkey Breast: Easier to work with and quicker to roast than bone-in, plus you get more evenly cooked meat.
Ginger & Peppercorns: Add a subtle warmth and depth to the brining liquid.
Bay Leaves & Fresh Thyme: Infuse the turkey with herbal aromatics that elevate overall flavor.
White Wine & Orange Juice: Brighten the brine and add a hint of citrusy sweetness.
Spices for the Rub: Paprika, cayenne, cloves, and more create a warm, complex crust on the turkey.
Cranberries: The star of the glaze, fresh cranberries burst into a vibrant, tangy sauce that pairs amazingly with turkey.
Honey & Orange Liqueur: Give the glaze a rich sweetness and a touch of boozy sophistication.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love switching things up depending on the season or what I have on hand. This Cranberry Glazed Turkey Breast Recipe is super forgiving and fun to personalize, so you can really make it your own.

Variation: I sometimes add a splash of bourbon instead of orange liqueur for a richer glaze. It adds a smoky, caramel note that’s delightful.
Dietary Modification: For a healthier take, you can reduce the sugar in the glaze or swap honey for maple syrup—it’s just as tasty!
Skinless Option: Feel free to remove the skin ahead of time if you prefer; just note that the rub won’t stick quite the same without it.
Bone-In Turkey Breast: Using bone-in gives a deeper flavor but plan for a slightly longer roast time (about 10-15 minutes extra).

Step-by-Step: How I Make Cranberry Glazed Turkey Breast Recipe

Step 1: Brine for Juiciness and Flavor

Start by boiling half the water for the brine and dissolving kosher salt and brown sugar completely—this is key so that the turkey absorbs all the seasoning evenly. Add the cold water, then toss in your spices, wine, and orange juice before chilling it until it’s cool. I brine the turkey overnight—I swear by this step for juicy, flavorful meat! Don’t forget to rinse and dry your turkey after brining to get a nice crust from the rub later.

Step 2: Spice it Up with the Rub

After drying, rub olive oil all over the bird—this helps the spices stick and promotes browning. Mix all the rub spices in a bowl and massage it into the turkey evenly, covering every nook and cranny. If your boneless breast falls apart, tie it back together with kitchen twine; I’ve done this plenty of times, and it doesn’t affect cooking or presentation.

Step 3: Roasting to Perfection

Roast at 375°F until the internal temperature hits 165°F—about 1 hour for a 4-pound boneless breast. Use an instant-read thermometer to check, so you don’t overcook. Once done, brush on that beautiful cranberry glaze and let the turkey rest for 10-15 minutes. This resting step lets juices redistribute so every slice stays tender and moist.

Step 4: Making the Cranberry Glaze

While the turkey roasts, simmer cranberries with fresh ginger, orange zest, honey, brown sugar, cinnamon, orange juice, water, and orange liqueur until the berries burst and the mixture thickens. Strain it through a mesh sieve to get a smooth, glossy glaze. Don’t toss out the solids—they’re delicious served on the side or dolloped on top of leftovers!

Top Tip

After making this recipe a dozen times, I've learned a few things that really make the process smoother and the results tastier.

Brining Time: Don’t rush the brine—overnight is best for juicy turkey, but if you’re short on time, aim for at least 8 hours to let the flavors sink in.
Pat Dry: > Always pat your turkey dry after brining; damp skin won’t crisp and the rub can slide off.
Glazing Twice: For an even more intense cranberry flavor, brush the glaze once halfway through roasting and again at the end.
Rest Before Slicing: Letting the turkey rest keeps juices locked in—don’t skip this or you’ll end up with dry slices.

How to Serve Cranberry Glazed Turkey Breast Recipe

cranberry glazed turkey - Serving Suggestion

Garnishes

I like to finish the turkey with a few fresh sprigs of thyme or rosemary—it not only looks gorgeous but also adds a fresh herbal scent when serving. A handful of whole fresh cranberries on the platter keeps the color pop vibrant and invites guests to try more of the glaze.

Side Dishes

This recipe pairs beautifully with classic mashed potatoes, roasted root vegetables, or a bright citrusy salad. For something a bit different, try wild rice with toasted pecans or a creamy butternut squash puree.

Creative Ways to Present

For holiday dinners, I love arranging the sliced turkey breast on a wooden board with the cranberry glaze drizzled artistically on top. Scatter some pomegranate seeds and edible flowers for a stunning centerpiece that’s as inviting as it is delicious.

Make Ahead and Storage

Storing Leftovers

Wrap leftover turkey tightly in foil or store in an airtight container. I’ve found it stays juicy and flavorful for up to 7 days in the fridge—just be sure to keep the glaze separate so it doesn’t make the meat soggy.

Freezing

The turkey freezes really well—slice it first, then layer in a freezer-safe container with parchment paper between slices to prevent sticking. When you’re ready to eat, thaw overnight in the fridge for best results.

Reheating

Reheat slices gently in a low oven (around 300°F) covered loosely with foil to keep them moist. I also like warming leftovers with a little extra cranberry glaze drizzled on top to refresh the flavors.

Frequently Asked Questions:

Can I use frozen turkey breast for this recipe?

Yes! You can use frozen turkey breast, but make sure it’s fully thawed before brining. This ensures the brine penetrates the meat properly for juicy results.

Do I need to tie the turkey breast if it comes apart?

It’s not mandatory, but tying the turkey breast with kitchen twine helps maintain an even shape for more uniform cooking and better presentation.

Can I make the cranberry glaze ahead of time?

Absolutely. You can prepare the glaze a day in advance. Store it in the refrigerator in an airtight container and gently warm it before brushing onto the turkey.

What’s the best way to check if the turkey is done?

Use an instant-read thermometer inserted into the thickest part of the breast. It should read 165°F (74°C) for safe and juicy turkey.

Final Thoughts

This Cranberry Glazed Turkey Breast Recipe is one of those dishes that feels like a warm hug from the inside out. I love sharing it because it’s approachable but still feels special, perfect for holidays or any cozy night when you want something a bit extraordinary. Give it a try—you’ll find it’s the kind of recipe friends ask you to make again and again!