There’s just something comforting about the sweet and tangy pop of cranberries paired with tender turkey. This Cranberry Glazed Turkey Breast Recipe brings all those seasonal flavors together in a cozy, easy-to-make dish that feels special but won’t stress you out in the kitchen.

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

This Cranberry Glazed Turkey Breast Recipe quickly became one of my favorite ways to make turkey that’s bursting with flavor but stays juicy and tender. I love sharing it with friends because it always feels impressive yet is surprisingly simple to pull off.

Perfect balance of sweet and savory: The cranberry glaze adds just the right amount of zing without overpowering the turkey.
Juicy and flavorful every time: Thanks to the brine and spice rub, the turkey breast stays moist and delicious.
Make-ahead friendly: You can prepare the brine and glaze ahead of time, making it ideal for busy holiday cooking.
Impresses guests effortlessly: The gorgeous cranberry glaze makes for a beautiful presentation straight from the oven.

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

Each ingredient plays its part in making this Cranberry Glazed Turkey Breast Recipe shine. The brine is key for tenderness, the spice rub adds complex warmth, and the cranberry glaze delivers seasonal sweetness with a fresh, zesty twist.

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

Turkey breast: Boneless is great for even cooking, but bone-in adds extra flavor—just remember it might need longer roasting time.
Kosher salt: Essential in the brine to enhance moisture retention and flavor.
Brown sugar: Brings a subtle sweetness to balance the savory spices and cranberry glaze.
Ginger: Adds a fresh, spicy note both in the brine and the glaze for that perfect holiday brightness.
Peppercorns and bay leaves: Classic aromatics that deepen the savory profile of the turkey.
Fresh thyme: Provides an earthy, herbal depth that complements the fruitiness of the glaze.
White wine and orange juice: Adds acidity and sweetness to the brine, tenderizing the meat beautifully.
Olive oil and spice rub: Creates a flavorful crust that locks in moisture and adds warming spices like paprika and cinnamon.
Cranberries: The star of the glaze—fresh or frozen works well, they burst down to make a luscious sauce.
Honey and orange liqueur: Enhance the natural fruit sweetness, making the glaze irresistibly glossy and flavorful.

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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

I like to make this recipe my own by experimenting with a few tweaks here and there. Whether you lean into more heat, swap out some ingredients, or adjust for dietary needs, this recipe is flexible and forgiving.

Variation: I’ve sometimes added a splash of bourbon to the cranberry glaze instead of orange liqueur, which adds a smoky depth perfect for winter get-togethers.

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

Step 1: Prepare the Brine and Turkey

Start by bringing 4 cups of water to a boil and dissolving kosher salt and brown sugar in it. Once that’s cooled with an added 4 cups of cold water, pour this over the turkey breast arranged in a brining bag with ginger, peppercorns, bay leaves, thyme, white wine, and orange juice. I always make sure the turkey is fully submerged and refrigerate it overnight or up to 12 hours — this step is a game changer for juicy meat.

Step 2: Spice Rub and Roast

After rinsing and patting the turkey dry, rub it all over with olive oil then coat it with the spice rub I mix—paprika, garlic powder, black pepper, and a hint of cayenne combine beautifully. Pro tip: if your turkey breast falls apart into two pieces, just tie it back together with kitchen twine. Roast at 375°F for about an hour or until the internal temperature hits 165°F.

Step 3: Make the Cranberry Glaze

While the turkey roasts, simmer cranberries with fresh ginger, orange zest, honey, brown sugar, cinnamon, orange juice, water, and orange liqueur. Wait for those berries to pop and cook until thickened—then strain the mixture, reserving the smooth glaze for brushing on the turkey right out of the oven. The leftover pulp is fantastic served alongside for extra flavor and texture.

Step 4: Glaze and Rest

Once your turkey reaches the perfect temp, remove the twine and brush that vibrant cranberry glaze all over. Let it rest for 10-15 minutes before slicing to keep all those juices locked in—a small wait that pays off big time.

Top Tip

Over time, I’ve learned that the secret to nailing this Cranberry Glazed Turkey Breast Recipe is all in the brine and glaze timing. Following the steps closely guarantees juicy, flavorful turkey.

Brine Timing: Make sure your brine is completely cooled before adding the turkey, to avoid cooking the edges prematurely.
Thermometer Use: Using an instant-read thermometer takes the guesswork out of roasting—you want 165°F inside for juicy tenderness.
Glaze Application: Brush the glaze on shortly after roasting while the turkey is still hot so it sticks well and creates a beautiful, glossy finish.
Resting Period: Don’t rush slicing—the resting time helps redistribute the juices for a moist bite every time.

How to Serve Cranberry Glazed Turkey Breast Recipe

cranberry glazed turkey - Serving Suggestion

Garnishes

For garnishes, I love sprinkling fresh thyme leaves for that earthy touch and scattering a handful of whole fresh cranberries for color and a tart bite—plus a wedge of orange on the side adds a vibrant pop and invites everyone to get a little extra zest.

Side Dishes

My go-to sides with this recipe are creamy mashed potatoes and roasted Brussels sprouts with a drizzle of balsamic glaze. Sometimes I add a wild rice pilaf to soak up any extra cranberry sauce—delicious and comforting.

Creative Ways to Present

For special gatherings, I’ve served this turkey breast sliced on a wooden board with dollops of the leftover cranberry pulp scattered alongside and sprigs of fresh herbs. Letting guests help themselves creates a warm, communal vibe that's perfect for holiday tables.

Make Ahead and Storage

Storing Leftovers

I always let the leftover turkey cool completely before slicing and storing it in an airtight container. Keeping the glaze separate helps prevent sogginess. Stored this way, the turkey stays flavorful for up to a week in the fridge.

Freezing

When I have leftovers that won’t be eaten in time, I freeze sliced turkey portions wrapped tightly in foil or freezer bags, with some glaze in a separate container. When thawed, it reheats beautifully without drying out.

Reheating

To reheat, I cover the sliced turkey with foil and warm it gently in a 325°F oven until just heated through. Then I brush it again with some of the reserved glaze to revive that fresh flavor and shine.

Frequently Asked Questions:

Can I use frozen turkey breast for this recipe?

Yes! You can use frozen turkey breast, but make sure to fully thaw it in the refrigerator before brining. A fully thawed turkey breast allows the brine and rub flavors to penetrate evenly and ensures proper cooking times.

Can I make the cranberry glaze in advance?

Absolutely. The cranberry glaze can be made a day ahead and stored covered in the refrigerator. Just warm it gently before brushing onto the hot turkey for the best shine and flavor.

What if I don’t have orange liqueur?

No worries! You can substitute with extra orange juice or a splash of brandy. The orange liqueur adds a nice depth, but the recipe is still delicious without it.

How do I know when the turkey is perfectly cooked?

Use an instant-read thermometer and look for an internal temperature of 165°F in the thickest part of the breast. This ensures it's fully cooked but still moist—not dry.

Final Thoughts

This Cranberry Glazed Turkey Breast Recipe holds a special place on my table—it’s the perfect blend of cozy and fancy without hours of fuss. I hope you find it as satisfying and straightforward as I do. Next time you want a turkey that feels like a celebration without the headache, give this glaze and brine combo a try—you’ll thank me later.