Cranberry Orange Turkey Breast

Roasted turkey breast is a great alternative to cooking a whole turkey. If you have a small gathering on Thanksgiving or crave a delicious turkey dinner, this is the recipe to go for. It uses simple, easy-to-find ingredients, and you only need one roasting dish.

The savory, sweet, and tangy flavors blend so well to include so many flavors in each bite that it is hard to resist. The tender, juicy turkey breast cooks faster and easier than making a whole turkey, so there is much more time to eat and less time spent in the kitchen. Also, it only needs one pan and a few ingredients, so it is easy, and cleanup is a breeze.

This sweet and savory cranberry orange turkey breast has a secret ingredient that the others don’t know about. Lingonberry jam. If you’ve never had this tart fruit, it tastes similar to a cranberry but not as sour. It is sweet but can sometimes be bitter when eaten raw. They add an incredible boost of tanginess to this dish that makes it stand out from the others, as well as a boost of antioxidants and vitamins.

To make this dish even tastier, the turkey breast has been rubbed with a brown sugar and spices blend, that adds to the festive holiday flavors. Garnish the roast with fresh cranberries and extra orange zest, fresh rosemary or thyme, right before serving. Pair it with my classic green bean casserole.

If you are a fan of sweet and savory flavors in your meal, I highly recommend you try two of my most popular recipes: instant pot orange chicken and this slow cooker brown sugar orange ham.

Why you will love this recipe

• No hassle: Easy to make with only a few ingredients, perfect for busy weeknights and also for entertaining guests.
• Perfect for a small family gathering: Why make a whole turkey if only a few people are coming? This is much easier and faster.
• Just one pan to wash: It is so nice not to have a sink full of dishes to wash.
• It is packed with health benefits: The dish is packed with amazing flavors and protein. The berries, oranges, and turkey are all full of vitamins, minerals, and antioxidants.
• It goes with anything: These flavors seem to blend well with anything. Try it with any vegetable dish.
• Yummy leftovers: Perfect fall-flavored dish with cranberries and orange zest. You will have delicious leftovers that can be stored in the fridge, in an airtight container for 3-4 days.

What you’ll need to make cranberry orange turkey breast

Special items:

• Roasting pan – The pan only needs to be large enough for the turkey breast.
• Bowls
• Cooking utensils

Ingredients:

• Turkey breast – I used a skin-on turkey breast of about four pounds.

For the rub:

• Brown sugar – This sweetens the meat and caramelizes the outside for a tasty crust.
• Garlic – Freshly minced garlic gives the rub a rich and salty flavor with a robust garlicky taste.
• Canola oil – I use canola oil because it is light and almost tasteless, perfect for helping everything stick to the meat without interfering with flavor.
• Dark molasses – Adds a rich flavor and sweetness while sealing in juices and holding everything together.
• Cinnamon – Cinnamon gives savory dishes a complexity even while adding sweetness and warmth.
• Ground nutmeg – Like cinnamon, nutmeg adds a warm sweetness that is great for meats because it is unexpected and complex.
• Salt and pepper

For the sauce:

• Cranberries – The fresh berries pair well with turkey because the tart sweetness perk up the mild-flavored meat. It is important to use some fresh berries if they are available but frozen will do if that is all you can find.
• Whole berry cranberry sauce – Do not use the jellied variety. Get the kind that actually has some berries in it. These will mix together with the fresh berries to make a nice sauce.
• Lingonberry jam – Lingonberry jam is my secret ingredient. It is sweet and tart, the perfect complement to cranberries. If this is not available, get currant jam or apple jelly.
• Orange zest – Make your own orange zest for the best flavor. It is easy and only takes a few minutes.
• Orange juice – Same with the juice. Not only does it taste better but it costs a lot less. But you’ll need more than one orange.
• Cornstarch – Thickening juice with cornstarch is best because it does not cloud the colors or change the taste. Mix it with the orange juice before stirring it into the rest of the sauce so it blends in better.

How to make cranberry orange turkey breast?

1. Preheat the oven and prep the pan: First, preheat the oven to 375 degrees F and grease a roasting pan that is just big enough for the turkey breast.
2. Make the rub: Now, mix all the rub ingredients in a small bowl and rub it onto the turkey breast.
3. Mix the sauce: Then, mix the cranberry sauce, fresh cranberries, lingonberry jam, and orange zest in a medium bowl. Mix the orange juice with the cornstarch in a cup until the cornstarch is dissolved and then stir it into the cranberry mixture.
4. Bake the turkey: Put the turkey breast in the pan and pour the cranberry sauce around it with just a little on top. Bake for 90 minutes or until the meat thermometer says 160 degrees F. It will continue to cook as it rests.
5. Rest and serve: Remove the pan and cover with foil. Let it rest for 15 minutes before slicing and serving with fresh cranberries and orange zest for garnish.

Expert tip

Checking the temperature of turkey meat

Like any poultry, cooking it to the right temperature is essential to avoid any food-borne illness. Chicken, pork, and turkey are all susceptible to certain diseases that can make someone sick if they eat meat not cooked to a specific temperature. However, they are also very susceptible to becoming dry if overcooked, especially breast meat. This recipe for turkey breast is one of those recipes.

When roasting any meat, I use a digital meat thermometer. One of the kind that stays inserted into the meat as it cooks. The alert can either be sent to my phone or the alarm on my stove, depending on how I set it. If I am going to be in the kitchen, I use the stove setting. If I have to leave the room for any reason, I set it for my phone because I do not want to miss the alarm.

Now, I have it set for 160 degrees F because the turkey breast will continue to cook as it rests. I cover it with foil and let it rest for 15 minutes, and it is 165 degrees F by the time I am ready to slice and serve it. If I take it out when it is 165 degrees F, it will be over 170 degrees F by the time I am ready to serve. That usually means dry meat, and I do not like dry meat.

Recipe variations and add-ins:

• Turkey thighs: For those who like dark meat, go ahead and get turkey thighs instead. They will be extra juicy and have a bolder flavor, too.
• Other meat: In fact, this whole dish can be changed by using chicken, pork loin, or beef roast.
• Mediterranean turkey: Add some saffron, pomegranate seeds, pistachios, cilantro, and cloves to make this a Mediterranean-style turkey dinner.
• Cajun turkey: For those who enjoy some spiciness, sprinkle some cajun seasoning into the mixture.
• Other citrus: Instead of orange, try this with lemon or lime juice and zest.
• Different fruit: Similarly, cranberries can be substituted with cherries or raspberries.
• Change the jam: If you can’t find lingonberry jam, use cranberry jam or orange marmalade.
• Slow cooker: Prepare the sauce and the rub as directed in the recipe. Add the turkey to the slow cooker and add the sauce around it. Cover and cook on low for 3-4 hours on high or about 6-7 hours on low. The internal temperature of the turkey breast should be at 165 F degrees.

Serving suggestions:

Cranberry orange turkey breast can be served in many ways. Here are some ideas I have tried.

• The classics never fail you, I love serving this roasted turkey breast with sweet potato casserole, or creamy mashed sweet potatoes.
• Any vegetables, pasta, or breads go perfectly with this turkey dish too.
• Holiday beverages always have to include pumpkin spice. I have a Starbucks copycat pumpkin spice latte recipe to try that tastes exactly like the original only better!
• Looking for the right wine for this meal? Riesling is the overall most popular with both turkey and cranberries.
• For dessert, these sweet and fluffy cranberry orange muffins would be perfect. 

Frequently asked questions

Why is my turkey breast dry?

Overcooking is the number one cause of dry turkey breast. If there is one thing to remember about this recipe, it is to use a meat thermometer. Use one that stays in the meat as it cooks and alerts you when it is time to take it out. Set it to 160 degrees F because it will finish cooking while it rests. There is no way it can be dry if that rule is followed. I use a digital meat thermometer every time. Another way to make sure you get juicy meat, is to brine it for 12-24 hours in a mixture of one gallon of water, one cup of salt, one cup of sugar, fresh herbs and peppercorns. Make sure to rinse the meat before cooking it.

How do I make orange zest?

First, rinse the orange. Then, hold the zester in one hand and the orange in the other. Press the blades into the skin at the top of the orange and move them in a rotating motion across the fruit. A microplane grater is also an easy way to zest an orange; rub it against the orange, and you get a whole bunch of beautiful zest really easily. A box grater will work, too. Just be careful not to remove any of the white pith because it is very bitter.

What is the best turkey breast to use?

I prefer to use boneless turkey breast because it is easier to slice and cooks more evenly. I get mine fresh instead of frozen, and sometimes, it is already seasoned. Just make sure it is not seasoned with something that is too overpowering. A bone-in turkey breast is larger and has both breasts connected to the bone, weighing up to 12 pounds. It will take longer to cook this type of turkey breast. The other kind is a roast with light and dark meat that is already seasoned.

How to store:

• Refrigerate: Refrigerate for up to four days in an airtight container.
• Freezing: After fully cooling, wrap in plastic, then in foil, and then place it in a freezer bag for up to three months.  
• Defrost: Thaw frozen leftovers in the fridge overnight for best results.
• Reheating: To reheat, place it in the microwave for one to two minutes.  

More holiday dinners:

Recipe tips:

• Don’t pour much juice on top of the breast because it may rinse off the rub.
• Use a digital meat thermometer that stays on the whole time the turkey is cooking.
• Remove the turkey when it reaches 160 degrees F. It will continue cooking as it rests.
• If it starts to get too brown, it can be covered loosely with foil.
• Add maple syrup, honey, vinegar, or salt to cranberry sauce if it is too bitter.
• I use boneless turkey breasts, but they also have bone-in and roast turkey breasts.
• For the best flavors, it’s better to buy herb-marinated turkey breast since it is more tender. Just make sure you don’t buy one that is in an overpowering marinade because the flavors are not to compete.
• To zest an orange, use a zester, microplane, or a box grater.