Dinner

Cranberry Glazed Turkey Breast Recipe

ByElena Hart October 27, 2025October 27, 2025

Introduction

This cranberry glazed turkey breast offers a perfect balance of savory and sweet, making it a delightful centerpiece for any meal. The homemade cranberry sauce adds a bright, tangy glaze that complements the tender, juicy turkey. It’s simple to prepare but impressively flavorful.

The image shows a sliced turkey breast arranged on a white plate with a textured rim. The turkey is cut into six even slices, revealing its light beige, moist interior with a slightly browned outer edge. Each slice is topped with a thick layer of glossy, deep red cranberry sauce that has a chunky texture. Small green parsley pieces are sprinkled on top of the cranberry sauce and the plate, adding a fresh contrast to the rich colors of the turkey and sauce. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 boneless skinless turkey breast (approx. 2 lbs)
Olive oil

1/8 – 1/4 tsp ground sage
Salt

Fresh ground pepper
1 cup fresh cranberries

1 small sprig fresh rosemary
1/2 cup sugar
2 tbsp water

2 tbsp orange juice

Instructions

Step 1: Preheat your oven to 375 degrees Fahrenheit.
Step 2: Make the cranberry sauce by combining fresh cranberries, rosemary sprig, sugar, water, and orange juice in a saucepan over low heat.

Step 3: Cook the mixture, stirring occasionally, until the cranberries start to soften and the sugar dissolves, about 5 minutes.
Step 4: Increase heat to low-medium and continue cooking until the cranberries burst and the sauce thickens to a jam-like consistency, about 10 minutes.
Step 5: Remove the rosemary sprig and any stray leaves. Mash the sauce until mostly smooth without large chunks remaining. Set aside.

Step 6: Brush the turkey breast with olive oil, then season evenly with ground sage, salt, and fresh ground pepper.
Step 7: Spread the cranberry sauce all over the turkey breast, ensuring it is fully coated.
Step 8: Roast the turkey breast in the preheated oven for 40-45 minutes or until the internal temperature reaches 165 degrees Fahrenheit.

Step 9: Remove the turkey from the oven and let it rest covered with foil for about 5 minutes.
Step 10: Slice the turkey into 3/4 inch pieces against the grain and serve with your favorite side dishes.

Tips & Variations

For a deeper flavor, marinate the turkey breast in olive oil, sage, salt, and pepper for a few hours before roasting.

Try adding a splash of balsamic vinegar or a pinch of cinnamon to the cranberry sauce for a unique twist.
Use fresh herbs like thyme or sage in the cranberry sauce for extra aroma.
If fresh cranberries aren’t available, frozen can be used—just thaw before cooking.

Storage

Store leftover turkey and cranberry sauce in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain moisture. For longer storage, freeze the turkey slices and sauce separately for up to 2 months, thawing overnight before reheating.

How to Serve

A white plate with a dotted rim holds a sliced piece of cooked meat covered with a thick, shiny red cranberry sauce, sprinkled with small green herb bits. Around the plate, on a white marbled surface, there is a white bowl with cooked green beans, a white bowl with mashed potatoes, and a white bowl partially visible with stuffing. A small white bowl holds more red sauce, and a black gravy boat with brown gravy sits near a stack of white plates. All items rest on a plaid cloth with dark blue, red, and green colors along with some green pine leaves scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in turkey breast for this recipe?

Yes, you can use a bone-in turkey breast. Just increase the roasting time and ensure the internal temperature reaches 165 degrees Fahrenheit for safe consumption.

Can I prepare the cranberry sauce ahead of time?

Absolutely! The cranberry sauce can be made a day in advance and refrigerated. Bring it to room temperature before spreading over the turkey for roasting.