The warm, tangy sweetness of cranberries paired with savory turkey—what’s not to love? This Cranberry Glazed Turkey Breast Recipe transforms an everyday turkey breast into a flavorful centerpiece that’s perfect for gatherings or cozy dinners alike.

A white plate holds several layers of sliced cooked meat with a browned, slightly charred crust, arranged neatly in the middle. On top and between the meat layers is a thick, chunky dark red sauce made from cooked cranberries. Around the meat on the plate are whole fresh cranberries and sprigs of green herbs, adding bright pops of red and green. In the background, there is a white bowl filled with more of the red cranberry sauce, all set on a white marbled surface with a white cloth that has red stripes. 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

Honestly, there’s something satisfying about balancing tart, sweet, and savory all in one beautiful bite. This recipe hits all those notes, resulting in a juicy, aromatic turkey breast with a glossy cranberry glaze that’s as stunning as it is delicious.

Effortless elegance: A surprisingly simple recipe that delivers show-stopping flavor for special occasions or weeknight dinners.
Perfect balance of flavors: The cranberry glaze adds bright acidity and sweetness without overpowering the turkey.
Make ahead friendly: Brining overnight and prepping the glaze during roasting free up your time for other dishes.
Great for leftovers: The juicy turkey stays moist and the glaze keeps it tasting fresh even after reheating.

A white plate holds a row of thick, sliced cooked turkey with a light brown outer crust and white inside. On top of the turkey is a bright red cranberry sauce with chunks and a shiny, slightly wet texture. Fresh, whole cranberries are piled on one side of the plate, showing their smooth and round surface. A few small green thyme sprigs lie over the cranberry sauce and turkey, adding a touch of color contrast. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

All the ingredients here complement each other in both taste and texture. The brine tenderizes the turkey and infuses flavor deeply, while the spice rub adds complexity and warmth. And that cranberry glaze? It’s the perfect tangy finish with a kiss of orange and cinnamon.

Flat lay of a fresh boneless turkey breast with smooth pale pink skin, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of light brown packed brown sugar, a few thin slices of fresh ginger root with light yellow interior, a small pile of whole black peppercorns, four fresh green bay leaves, four sprigs of vibrant green thyme, a small white ceramic bowl filled with clear white wine, a small white ceramic bowl with bright orange juice, a small white ceramic bowl of golden olive oil, a small white ceramic bowl with deep red paprika powder, a small white ceramic bowl of fine white salt, a small white ceramic bowl of light brown garlic powder, a small white ceramic bowl of dark ground black pepper, a small white ceramic bowl of pale beige onion powder, a small white ceramic bowl with reddish cayenne pepper powder, a small white ceramic bowl of dark brown ground cloves, a small white ceramic bowl of green dried oregano, a small white ceramic bowl of dried thyme leaves, a small white ceramic bowl piled with glossy fresh red cranberries, a few thin strips of fresh ginger root, a small white ceramic bowl containing bright orange zest, a small white ceramic bowl of amber honey, a small white ceramic bowl of fine brown sugar, a small white ceramic bowl of warm brown ground cinnamon, a small white ceramic bowl with orange juice, a small white ceramic bowl with clear water, a small white ceramic bowl with pale orange liqueur, all arranged symmetrically and balanced, placed 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 brining, it helps the turkey retain moisture and flavor.
Brown sugar: Adds subtle sweetness to the brine and glaze, balancing the tart cranberries.
Fresh ginger: Provides a hint of warmth and spice both in the brine and glaze for depth.
Bay leaves & fresh thyme: Classic aromatic herbs that give the turkey a subtle herbal undertone.
White wine & orange juice: These liquids contribute acidity to tenderize the meat and add citrus brightness.
Olive oil & spices (paprika, garlic powder, etc.): These build a flavorful crust on the turkey breast when roasted.
Cranberries: Fresh cranberries burst down into a naturally tangy, slightly sweet glaze with the honey and cinnamon.
Orange liqueur: Adds a rich, boozy dimension to the glaze—feel free to omit if preferred.

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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

One of my favorite things about this recipe is how easy it is to tweak based on what you have or what you prefer. I’ve played with spice levels and even the glaze ingredients, so don’t hesitate to put your own stamp on it.

Variation: For a little extra warmth, I sometimes add a pinch of cayenne to the glaze—it’s subtle but gives a lovely kick.
Dietary tweak: If you want to skip alcohol, just omit the orange liqueur and add a splash more orange juice instead.
Seasonal swap: Swap out fresh cranberries for frozen if fresh aren’t available—they’ll work just as well once cooked down.
Easy prep: You can brine the turkey shorter, about 4-6 hours, if pressed for time, but overnight gives the best moisture retention.

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

Step 1: Brine and Flavor Infusion

Start by heating half of your water until boiling and dissolving the kosher salt and brown sugar in it—that’s the magic behind keeping this turkey juicy. Once that cools to room temp, add the rest of the cold water along with fresh herbs, spices, and the turkey breast. I like to use a large brining bag to keep everything contained and easy to manage.

Pro tip: Keep the turkey fully submerged by pushing out air from the bag before sealing—this helps the flavors penetrate evenly overnight in the fridge.

Step 2: Preparing the Spice Rub and Prepping Turkey

Once the turkey is out of the brine and patted dry, it’s time to get hands-on with the rub. I mix all the spices together, then massage it onto the turkey like it’s getting a little flavorful spa treatment—make sure every nook gets covered. If your turkey breast comes in two pieces, don’t stress; I always tie mine back together with kitchen twine. Helps it cook more evenly and keeps the shape nice for presentation.

Step 3: Roasting to Perfection

Pop your turkey into a 375°F oven. Set your timer for about an hour, but keep that instant-read thermometer handy. The turkey is perfectly done when it hits 165°F inside. Remember, with turkey, a thermometer is your best friend—no guessing, no drying out.

Step 4: Cranberry Glaze Magic

While your turkey roasts, whisk together the glaze ingredients in a saucepan. Medium heat is best—wait for the cranberries to burst, stirring now and then. After about 10-15 minutes, turn it down and let it simmer gently until thickened. Then strain out the solids and use a pastry brush to give your turkey that gorgeous cranberry shine right as it comes out of the oven.

Step 5: Rest and Serve

Don’t rush this part! Let the turkey rest for 10-15 minutes so the juices redistribute. Then slice, plate, and drizzle with any remaining cranberry solids or extra glaze—you’re in for a delicious treat.

Top Tip

After making this cranberry glazed turkey breast several times, I’ve found a few little tricks that take it from great to unforgettable. These tips helped me avoid common pitfalls—and I’m so happy to share them with you!

Perfect brining time: Don’t rush the brine – overnight is best for tenderness and juiciness, but no more than 12 hours to avoid a salty edge.
Tying turkey together: If you get a split breast, tie it up tightly with twine so it cooks evenly and retains moisture.
Glaze application: Brush the cranberry glaze on *right* out of the oven when the turkey is hot to get that beautiful lacquered finish.
Thermometer use: Always check internal temp to make sure your turkey is cooked perfectly—no gray dried-out meat here!

How to Serve Cranberry Glazed Turkey Breast Recipe

cranberry glazed turkey - Serving Suggestion

Garnishes

I love finishing this dish with a few sprigs of fresh thyme or rosemary—just adds a pop of green and a subtle earthy aroma that complements the glaze beautifully. A few extra orange zest curls on top also brighten it visually and flavor-wise.

Side Dishes

Personally, I pair the cranberry glazed turkey breast with creamy mashed potatoes and roasted Brussels sprouts tossed in a little balsamic glaze. A simple wild rice pilaf also rounds out the meal nicely, soaking up juices from the glaze and turkey.

Creative Ways to Present

For holiday gatherings, I like to slice the turkey breast thinly and fan it out over a platter lined with fresh cranberries and orange slices. It’s stunning and invites everyone to dig in family style. Adding a few edible flowers or microgreens on top can elevate the presentation without any fuss.

Make Ahead and Storage

Storing Leftovers

Leftover turkey? I always store it in an airtight container in the fridge to keep it moist and flavorful for up to a week. It reheats wonderfully if you slice it thin before warming, so leftovers rarely go to waste around here.

Freezing

If I’m not planning to eat leftovers soon, I slice the turkey breast and freeze it flat in freezer bags. It defrosts quickly and the cranberry glaze freezes beautifully too, so you can enjoy it later with minimal effort.

Reheating

To reheat, I prefer gently warming sliced turkey in a covered skillet with a splash of broth or water and a drizzle of leftover glaze. This keeps the meat tender and avoids drying out in the microwave.

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 to ensure even seasoning and cooking. Thaw it in the refrigerator overnight for best results.

Can I make the cranberry glaze ahead of time?

Absolutely! The cranberry glaze keeps well in the refrigerator for about 3-4 days. Just warm it gently before brushing it over the turkey to get that irresistible shine.

What if I don’t have an instant-read thermometer?

Using an instant-read thermometer is the best way to ensure the turkey is perfectly cooked, but if you don’t have one, roast for about 60-70 minutes. Check that the juices run clear and the meat is no longer pink at the thickest part.

Can I skip the brining step?

While you can skip brining, I don’t recommend it. The brine is key to keeping the turkey breast juicy and packed with flavor. If you’re short on time, a quick brine of 4-6 hours is better than none at all.

Final Thoughts

This Cranberry Glazed Turkey Breast Recipe holds a special place on my table because it’s both comforting and festive without requiring fuss. It’s the kind of dish that invites everyone to slow down, savor flavors, and enjoy good company. I hope you find as much joy making and sharing it as I do—go ahead, make this yours, and watch it become a new favorite!