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Light & Festive Cranberry Orange Glazed Turkey Breast for Two

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A perfectly portioned turkey breast for two, glazed with a tangy-sweet cranberry orange reduction. This easy, elegant recipe is ready in under an hour and a half and will convert even the biggest turkey skeptics.

Ingredients

Scale
  • 1 (2-2.5 lb) boneless, skin-on turkey breast
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • 1 cup fresh or frozen cranberries
  • ½ cup fresh orange juice (about 1 large orange)
  • ¼ cup honey or maple syrup
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon orange zest
  • 1 teaspoon balsamic vinegar
  • 1 small cinnamon stick (optional)
  • 1 small shallot, quartered (optional)
  • 2 sprigs fresh rosemary (optional)
  • 2 sprigs fresh thyme (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Take your turkey breast out of the fridge and let it sit on the counter for about 20 minutes to take the chill off.
  2. In a small saucepan, combine the cranberries, orange juice, honey (or maple syrup), brown sugar, orange zest, balsamic vinegar, and cinnamon stick if using. Bring to a simmer over medium heat, then reduce heat to low. Let it bubble gently for about 10-12 minutes, stirring occasionally, until the cranberries pop and the mixture thickens slightly. Remove the cinnamon stick and set aside to cool.
  3. Pat the turkey breast dry with paper towels. In a small bowl, mix the softened butter, salt, pepper, garlic powder, and dried thyme. Gently loosen the skin of the turkey breast and rub about half of the butter mixture directly onto the meat under the skin. Rub the remaining butter mixture all over the outside of the turkey breast.
  4. Place the quartered shallot and fresh herb sprigs (if using) in the bottom of a small baking dish. Place the turkey breast on top, skin side up. Pour about half of the cranberry orange glaze over the top of the turkey, spreading it evenly.
  5. Roast for 45-55 minutes, or until the internal temperature of the thickest part of the breast reaches 155°F (68°C). About halfway through, baste the turkey with the pan juices.
  6. Once it hits 155°F, remove the turkey from the oven. Transfer to a cutting board and tent loosely with aluminum foil. Let it rest for at least 10-15 minutes. The temperature will continue to rise to a safe 160-165°F (71-74°C). While it rests, warm the remaining glaze.
  7. Slice the turkey breast against the grain into thick slices. Drizzle the warm reserved glaze over the top and serve immediately.

Notes

Don’t skip the resting step—it keeps the juices inside the meat. Use a meat thermometer for perfect results. Pat the skin dry for crispy skin. The glaze can be made up to 3 days in advance. If the glaze gets too dark during roasting, add a splash of water or orange juice to the pan.

Nutrition

Keywords: turkey breast, cranberry orange, glazed turkey, small batch, dinner for two, holiday, Thanksgiving, easy turkey recipe

Find it online: https://bitesienna.com/light-and-festive-cranberry-orange-glazed-turkey-breast-for-two/