Cranberry-Glazed Turkey Breast Recipe

Two classic holiday flavors come together in this Cranberry Glazed Turkey Breast recipe. Instead of serving cranberry sauce on the side, this glaze is brushed over the roasted turkey breast for a glossy, tangy finish that makes an elegant centerpiece for Thanksgiving, Christmas, or any winter dinner.

This cranberry-glazed turkey breast started as a holiday experiment and quickly became a family favorite. The white wine and orange juice brine tenderizes the meat, the savory spice rub builds deep, roasted flavor, and the homemade cranberry glaze adds brightness and a beautiful shine. The recipe requires an overnight brine but only about 30 minutes of hands-on prep time, making it manageable even on busy holiday mornings.

I’ve prepared this recipe with both boneless and bone-in turkey breasts. Both work well; the choice comes down to convenience and carving preference. Below you’ll find guidance on choosing the best turkey breast for your needs, as well as tips for serving and using leftovers.

Brine ingredients

• White wine – a dry white such as sauvignon blanc or pinot grigio
• Orange juice
• Coarse kosher salt – measured by weight for best results
• Brown sugar
• Fresh ginger
• Peppercorns
• Bay leaves
• Fresh thyme sprigs
• Turkey breast – boneless or bone-in (see notes below)

The full ingredient amounts are included in the recipe section below. Using an acidic component like white wine and orange juice in the brine helps tenderize the meat while infusing bright flavor.

How to make the brine

1. Bring 4 cups of water to a boil in a medium saucepan.
2. Stir in the kosher salt and brown sugar until fully dissolved.
3. Add 4 cups of cold water to cool the brine and refrigerate until it reaches room temperature (or use ice to cool faster).
4. Remove any packaging or netting from the turkey breast. Place the turkey in a large brining bag or a container that allows the brine to cover the meat.
5. Add ginger, peppercorns, bay leaves, and thyme to the bag, then pour in the white wine and orange juice.
6. When the cooled salt-sugar mixture is ready, pour it over the turkey so the breast is completely submerged.
7. Seal the bag or cover the container and refrigerate overnight, up to 12 hours.
8. After brining, remove the turkey, rinse under cold water, and pat dry before proceeding with the rub and roast steps.

Cranberry glaze ingredients

• Fresh cranberries (frozen works, too)
• Fresh grated ginger
• Orange zest
• Honey
• Brown sugar
• Ground cinnamon
• Orange juice
• Orange liqueur (optional; replace with extra orange juice if desired)
• Water

How to make the cranberry glaze

You can make the cranberry glaze up to two days in advance. The solids strained from the glaze become a tangy cranberry sauce you can serve alongside or spread over the sliced turkey.

1. Combine all glaze ingredients in a saucepan over medium heat and stir to combine.
2. Cook until the cranberries begin to burst, about 10–15 minutes, stirring occasionally. Reduce heat and simmer 3–5 minutes more.
3. Pour the cooked mixture through a fine mesh strainer into a bowl, pressing solids with a spatula to extract the liquid.
4. The strained liquid is your glaze; reserve the solids as a cranberry sauce for serving.
5. Cover and refrigerate the glaze if making ahead; bring to room temperature before brushing on the turkey.

Spice rub ingredients

• Paprika
• Salt
• Garlic powder
• Black pepper
• Onion powder
• Cayenne pepper
• Ground cloves
• Dried oregano
• Dried thyme
• Olive oil

How to rub and roast the turkey breast

1. Preheat the oven to 375°F (190°C).
2. Brush the dried, brined turkey breast with olive oil.
3. Mix the spice rub ingredients and rub evenly all over the turkey.
4. If the breast separates into pieces, tie them together with kitchen twine or roast side by side on a rimmed baking sheet or roasting pan, skin side up.
5. Roast for about 1 hour, or until an instant-read thermometer in the thickest part of the breast reads 165°F (74°C). If using a bone-in breast, allow 10–15 minutes more as needed.
6. Remove twine, brush the cranberry glaze over the turkey with a pastry brush, and let the meat rest 10–15 minutes before slicing. Resting allows the juices to redistribute for moist, even slices.

How to serve it

Slice the turkey and arrange it on a platter with fresh thyme sprigs and a few whole cranberries for color. Serve the strained cranberry sauce on the side or spoon it over the slices for a glossy, festive presentation.

Frequently asked questions

• Can you remove the skin after roasting? Yes, but if you plan to remove it, consider taking the skin off before you start so you don’t lose the spice rub attached to it.
• Can you make this without skin? Yes. Remove the skin with a sharp knife before brining and proceed as directed.
• Can I use a bone-in turkey breast? Yes. Bone-in breasts roast more slowly; use an instant-read thermometer to confirm the internal temperature reaches 165°F (74°C).
• How long will leftovers keep? Leftover turkey stored in an airtight container will keep in the refrigerator up to 7 days.
• Should I roast covered or uncovered? Roast uncovered to develop a flavorful crust from the spice rub.

What type of turkey breast to use

You’ll find boneless and bone-in turkey breasts, fresh or frozen. Fresh breasts typically have no added ingredients, while frozen is available year-round. Choose bone-in for richer flavor from the bones, or boneless for easier carving and a smaller oven footprint. Avoid “oven ready” or pre-seasoned breasts for this recipe; they are meant to be cooked in their packaging.

Ways to use leftover turkey

Leftover cranberry turkey is versatile. Enjoy classic sandwiches, or fold the meat into other dishes such as tostadas, pull-apart bread, pot pie, or puff pastry appetizers. Sliced leftover turkey also works well in salads, tacos, soups, and casseroles.

What to serve with it

This cranberry glazed turkey breast pairs beautifully with classic sides. Consider mashed potatoes, garlic lemon green beans, maple-bacon Brussels sprouts, honey-roasted sweet potatoes, honey glazed carrots, or rosemary blue cheese mashed potatoes for an elevated holiday plate.

Recipe

Cranberry Glazed Turkey Breast — Ingredients

• 8 cups cold water, divided
• 4 ounces kosher salt
• 1/2 cup brown sugar (for brine)
• 4 pound boneless turkey breast (see notes for bone-in)
• 2 tbsp fresh ginger (brine)
• 1 tbsp peppercorns
• 4 bay leaves
• 4 sprigs fresh thyme
• 1 cup white wine
• 1 cup orange juice (brine)
• 2 tbsp olive oil (rub)
• 1 tsp paprika
• 1 tsp salt (rub)
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cloves
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 12 oz cranberries
• 1 tbsp fresh grated ginger (glaze)
• 2 tsp orange zest
• 1/4 cup honey
• 1/2 cup brown sugar (glaze)
• 1 tsp ground cinnamon
• 1/4 cup orange juice (glaze)
• 1 cup water (glaze)
• 1/4 cup orange liqueur (optional)

Instructions (Condensed)

1. Make the brine: boil 4 cups water, dissolve salt and sugar, add 4 cups cold water and chill. Place turkey in a brining bag or container with spices, wine, and orange juice; pour in cooled brine and refrigerate 8–12 hours. Rinse and pat dry.
2. Preheat oven to 375°F. Rub turkey with olive oil and the spice mix. Roast on a rimmed sheet or roasting pan skin side up until the thickest part reaches 165°F (about 1 hour for a 4 lb boneless breast; add 10–15 minutes for bone-in).
3. While the turkey roasts, simmer cranberries with glaze ingredients until the berries burst. Strain to separate the liquid glaze from the solids; reserve both.
4. When the turkey is done, brush with the cranberry glaze and rest 10–15 minutes before slicing. Serve with reserved cranberry sauce on the side or spread on top.

Notes

• Boneless breasts are easier to carve and take up less oven space; bone-in breasts offer extra depth of flavor but may require longer cooking time.
• If removing the skin, do so before brining to preserve the rub on the meat.
• This recipe, using a 4-pound boneless breast, serves about 8 people at roughly 1/2 pound per person.
• Store leftovers in an airtight container in the refrigerator for up to 7 days.

Recipe inspiration credited to Emeril Lagasse.