Turkey Breast with Cranberry Orange Sauce
This turkey breast recipe delivers all the holiday magic without the stress — juicy, flavorful meat topped with a sweet-tart cranberry orange sauce that tastes like Thanksgiving's cooler cousin. Bonus: no 20-pound bird drama.
Equipment
- Large roasting pan or rimmed baking sheet
- Instant-read thermometer
- Medium saucepan
- Fine-mesh strainer
- Aluminum foil
- Sharp carving knife
- large spoon for basting
Ingredients
- 1 bone-in turkey breast (5–6 lbs), or 2 smaller boneless breasts
- 3 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp dried sage
- 2 tbsp butter, softened
- 12 oz fresh cranberries (340g)
- 1 large orange, zested and juiced (about ⅓ cup juice)
- ¾ cup granulated sugar (150g)
- ¼ cup water (60ml)
- 2 tbsp honey (30ml)
- 1 tsp fresh ginger, grated
- ¼ tsp ground cinnamon
- ⅛ tsp ground cloves
- 2 tbsp orange liqueur (optional)
- pan drippings from turkey (optional, for gravy)
- 2 tbsp all-purpose flour (for gravy)
- 1½ cups chicken broth (360ml, for gravy)
- salt and pepper to taste
Instructions
- Remove turkey from fridge 45–60 minutes before roasting. This helps it cook evenly.
- Preheat oven to 425°F (220°C). Line roasting pan with parchment for easier cleanup.
- Mix salt, pepper, thyme, garlic powder, onion powder, paprika, and sage in a small bowl.
- Pat turkey dry. Gently separate skin and rub butter directly on the meat under the skin.
- Brush skin with olive oil. Rub spice mix all over turkey, including under wings and crevices.
- Roast at 425°F for 20 minutes, then reduce to 350°F (175°C) to finish cooking.
- Continue roasting 45–60 minutes or until internal temp reaches 165°F (74°C).
- Remove from oven, tent with foil, and let rest 15–20 minutes before carving.
- While turkey roasts, add cranberries, orange zest and juice, sugar, water, honey, ginger, cinnamon, and cloves to a saucepan.
- Bring to boil, then reduce and simmer 10–15 minutes until cranberries burst and sauce thickens.
- Stir in orange liqueur during the last 2 minutes of cooking (optional).
- Strain for a smooth sauce, or leave chunky for texture. Cool slightly before serving.
- Slice against the grain into ½-inch slices. Arrange on platter with juices.
- Spoon sauce over turkey and garnish with orange slices or herbs if desired.
Notes
Use an instant-read thermometer for perfect doneness. You can prep the cranberry orange sauce up to 3 days ahead — it only gets better. For easy cleanup, line your pan with parchment or foil. Frozen cranberries work just fine; just simmer a bit longer.
Nutrition
Calories: 330kcalCarbohydrates: 12gProtein: 42gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 115mgSodium: 460mgPotassium: 460mgFiber: 2gSugar: 10gVitamin A: 210IUVitamin C: 18mgCalcium: 35mgIron: 1.2mg
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