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Best Cranberry Orange Glazed Turkey Breast (Easy Small Batch)

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This cranberry orange glazed turkey breast is a small-batch, budget-friendly recipe perfect for 2-4 people. With a sweet-tart glaze and simple method, it converts even the most stubborn turkey skeptics into fans.

Ingredients

Scale
  • 1 (2-3 pound) 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
  • ½ cup whole berry cranberry sauce
  • ¼ cup orange juice, fresh squeezed
  • 2 tablespoons honey
  • 1 tablespoon orange zest
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon ground cinnamon (optional)
  • Pinch of cayenne pepper (optional)
  • ½ cup chicken broth, low sodium
  • 1 tablespoon all-purpose flour or cornstarch
  • 1 tablespoon cold water

Instructions

  1. Preheat your oven to 375°F (190°C). Take your turkey breast out of the fridge and let it sit on the counter for about 15 minutes while you prepare the glaze.
  2. In a small saucepan, combine the cranberry sauce, orange juice, honey, orange zest, apple cider vinegar, Dijon mustard, cinnamon (if using), and cayenne (if using). Whisk together over medium heat. Bring to a gentle simmer, then reduce heat to low and cook for about 5 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.
  3. Pat the turkey breast dry with paper towels. In a small bowl, mix the softened butter, salt, pepper, garlic powder, and dried thyme. Rub this mixture all over the turkey breast, getting under the skin if possible.
  4. Place the turkey breast skin-side up in your roasting pan. Brush a generous layer of the cranberry orange glaze all over the top and sides. Reserve the rest for later. Roast for 30 minutes, uncovered.
  5. After 30 minutes, remove the pan from the oven and brush on another layer of glaze. Return to the oven and roast for another 20 minutes. Baste again, then continue roasting. Total cooking time will be about 20 minutes per pound, but start checking the temperature at the 50-minute mark.
  6. The turkey is done when an instant-read thermometer inserted into the thickest part of the breast reads 160°F (71°C). Remove from the oven immediately. The temperature will continue to rise to 165°F (74°C) as it rests. If the skin is browning too quickly, tent loosely with aluminum foil.
  7. Transfer the turkey to a cutting board and let it rest for at least 15 minutes before carving. Tent loosely with foil to keep warm.
  8. While the turkey rests, make a quick pan sauce. Place the roasting pan on the stovetop over medium heat. Add the chicken broth and scrape up any browned bits. In a small bowl, whisk the flour or cornstarch with the cold water to make a slurry. Pour into the pan and whisk continuously until the sauce thickens, about 2-3 minutes. Season with a pinch of salt and pepper.
  9. Carve the turkey against the grain into ½-inch thick slices. Drizzle with any remaining glaze or the pan sauce.

Notes

Don’t skip the butter rub—it helps the skin crisp up and keeps the meat moist. Use a meat thermometer for accuracy; ovens vary. Baste every 20 minutes for a lacquered finish. Let the turkey rest for at least 15 minutes before carving to retain juices. Double the glaze if you like extra for drizzling. Leftovers reheat beautifully; store in an airtight container for 3-4 days or freeze for up to 3 months.

Nutrition

Keywords: cranberry orange glazed turkey breast, small batch turkey, easy turkey recipe, holiday turkey, budget-friendly turkey, picky eater approved

Find it online: https://flurpchef.com/best-cranberry-orange-glazed-turkey-breast-easy-small-batch/