Cranberry Orange Glazed Turkey

The holiday table isn’t complete without a golden, juicy turkey—and this cranberry orange glazed turkey might just become your new favorite way to prepare it. The combination of tart cranberries, bright citrus, and a touch of sweetness in the glaze makes each bite both festive and refreshing. It’s the kind of dish that feels special enough for a Thanksgiving centerpiece, yet simple enough to adapt for a smaller Christmas dinner with just a turkey breast.

What I love about this recipe is how it takes traditional roasted turkey and gives it a modern, flavorful twist. Instead of relying only on savory herbs and butter, the glaze adds layers of flavor that seep into the meat as it bakes. Whether you’re roasting a whole bird for a large gathering or preparing a baked turkey breast for an intimate holiday meal, this recipe adapts beautifully. The homemade cranberry sauce with orange not only makes the turkey shine but can also be served on the side for extra flavor.

This isn’t just one of those Thanksgiving roasted turkey recipes you try once and forget—it’s the kind you’ll want to repeat every year. The glaze caramelizes in the oven, creating a gorgeous, sticky-sweet coating that locks in moisture while adding color and shine. Paired with your favorite holiday sides, it balances rich, buttery dishes with its bright, fruity notes.

If you’ve ever felt intimidated by roasting turkey, this recipe will change that. The steps are simple, the ingredients are easy to find, and the results are restaurant-worthy. From Christmas turkey breast recipes to a grand Thanksgiving feast, this cranberry orange turkey works for any occasion where comfort, flavor, and celebration meet.

Why You’ll Love It

• The glaze does the heavy lifting. Instead of complicated marinades or endless basting, the cranberry orange glaze infuses flavor while roasting and finishes the turkey with a glossy, festive look.
• Perfect for any size gathering. Whether you’re roasting a full bird for Thanksgiving or making a cranberry orange turkey breast for Christmas dinner, the recipe scales up or down without losing its charm.
• Bright and balanced flavors. The tart cranberries, citrusy orange, and a hint of sweetness cut through the richness of the turkey, making every bite taste fresh and satisfying.
• It doubles as a sauce. The same homemade cranberry sauce with orange that flavors the glaze can be served at the table, so you get an effortless side dish without extra work.
• Showstopper presentation. This isn’t just baked turkey—it’s a centerpiece that looks like it came straight from a magazine spread, but it’s surprisingly easy to pull off.

Ingredient List

For the Turkey

• 1 whole turkey (10–12 lbs) or 1 large turkey breast (4–5 lbs)
• 4 tbsp unsalted butter, softened
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme

For the Cranberry Orange Glaze

• 2 cups fresh cranberries
• 1 cup orange juice (freshly squeezed if possible)
• Zest of 1 orange
• ½ cup brown sugar
• 2 tbsp honey or maple syrup
• 1 tbsp Dijon mustard
• ½ tsp cinnamon
• Pinch of salt

Ingredient Notes

• Turkey – You can go with a whole oven baked turkey for a crowd, but if you’re cooking for a smaller table, baked turkey breast is the way to go. I usually lean toward turkey breast recipes for Christmas because they’re less stressful and cook faster.
• Cranberries – Fresh cranberries work best here since they pop and thicken naturally. Frozen is fine too, just don’t thaw them first.
• Orange Juice & Zest – Don’t skip the zest! It brightens up the glaze and makes the cranberry orange turkey so vibrant. I always use freshly squeezed juice if I can—it really makes the flavors pop.
• Brown Sugar + Honey – This combo balances the tartness of the cranberries. If you like a deeper flavor, swap honey for maple syrup.
• Dijon Mustard – It might sound unusual in turkey glaze recipes, but trust me, it rounds out the sweetness and adds a subtle tang.

Kitchen Equipment Needed

• Roasting pan – To hold the turkey and catch all the drippings; I love one with a rack so the turkey doesn’t sit in its juices.
• Meat thermometer – Ensures your turkey breast or whole bird is perfectly cooked; I never skip this.
• Small saucepan – For simmering the cranberry orange glaze; a nonstick one makes cleanup easy.
• Basting brush – Helps coat the turkey evenly with the glaze; I like a silicone brush for no-fuss brushing.
• Mixing bowls – For prepping ingredients and tossing cranberries; any medium-size bowl works.
• Zester or microplane – To get fresh orange zest without the bitter pith; mine is tiny but mighty.
• Cutting board & sharp knife – For trimming turkey and slicing citrus; I always keep mine handy and sturdy.
• Aluminum foil – To tent the turkey while resting so it stays juicy.

Instructions

Step 1: Prep the Turkey

1. Remove the turkey from the fridge about 30–60 minutes before cooking to bring it to room temperature.
2. Pat the turkey dry with paper towels—this helps the skin crisp up beautifully.
3. Rub the softened butter all over the turkey, including under the skin if possible.
4. Season generously with salt, pepper, garlic powder, and thyme. Don’t rush this step; proper seasoning makes a huge difference.

Pro Tip: If you have time, let the seasoned turkey rest uncovered in the fridge for a few hours. This dries the skin slightly and gives you an extra-crispy finish.

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Step 2: Make the Cranberry Orange Glaze

1. In a small saucepan, combine fresh cranberries, orange juice, orange zest, brown sugar, honey, Dijon mustard, cinnamon, and a pinch of salt.
2. Bring to a gentle simmer over medium heat.
3. Cook for 10–12 minutes, stirring occasionally, until the cranberries pop and the sauce thickens.
4. Remove from heat and let it cool slightly.

Pro Tip: Whisk the glaze a few times while it’s simmering to keep it smooth and prevent sticking or burning.

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Step 3: Roast the Turkey

1. Preheat your oven to 325°F (165°C).
2. Place the turkey in a roasting pan, breast side up, on a rack if you have one.
3. Brush a generous layer of the cranberry orange glaze over the turkey.
4. Roast the turkey according to size: about 15–17 minutes per pound for a whole bird, or 20–25 minutes per pound for a turkey breast.
5. About halfway through, brush more glaze over the turkey to build that beautiful glossy coating.

Pro Tip: Tent the turkey loosely with aluminum foil if the skin starts to brown too quickly, then remove the foil for the last 30 minutes of roasting for a perfect golden finish.

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Step 4: Rest and Serve

1. Once the turkey reaches an internal temperature of 165°F (74°C) in the thickest part, remove it from the oven.
2. Let the turkey rest for at least 15–20 minutes before carving. This keeps the meat juicy and flavorful.
3. Serve with extra cranberry orange glaze or homemade cranberry sauce with orange on the side.

Pro Tip: Slice against the grain for tender, melt-in-your-mouth pieces, especially for turkey breast.

Tips and Tricks for Success

• Room temperature turkey – Letting your turkey sit out before roasting ensures even cooking.
• Pat the skin dry – Moisture is the enemy of crispy skin; make sure it’s as dry as possible.
• Layer the glaze – Apply the cranberry orange glaze in stages to get a deep, sticky coating.
• Use a meat thermometer – No guessing! This guarantees juicy, perfectly cooked turkey every time.
• Tent with foil if needed – Prevents the skin from burning while the meat finishes cooking.
• Rest before carving – Always allow your turkey to rest 15–20 minutes; it keeps the juices locked in.

Ingredient Substitutions and Variations

• Turkey – Swap a whole oven baked turkey for a smaller baked turkey breast if cooking for fewer people.
• Cranberries – Frozen cranberries can be used if fresh aren’t available; just skip thawing.
• Orange juice – Tangerine or clementine juice works well for a sweeter glaze.
• Brown sugar + honey – Maple syrup can replace honey for a slightly richer, earthier flavor.
• Dijon mustard – Yellow mustard or whole-grain mustard can be used, though the flavor will be slightly different.
• Spices – Add a pinch of nutmeg or cloves to the glaze for a warm, holiday twist.
• Butter – Olive oil or ghee works if you want a lighter or dairy-free option.

Serving Suggestions

• I love serving this cranberry orange turkey with creamy mashed potatoes and roasted Brussels sprouts—the bright glaze balances the richness perfectly!
• Pair slices of cranberry orange turkey breast with a simple green salad and warm dinner rolls for a lighter holiday meal.
• Serve alongside your favorite stuffing or dressing; the tart-sweet glaze adds a lovely contrast.
• Drizzle extra homemade cranberry sauce with orange over the turkey and pair with roasted root vegetables for a colorful, festive plate.
• For a fun twist, use leftover turkey in sandwiches with a smear of the glaze—it’s like a holiday lunch all over again!

Storage and Reheating Instructions

• Refrigerate leftovers – Store turkey in an airtight container for up to 4 days.
• Freeze for later – Wrap tightly in foil or plastic wrap and freeze for up to 3 months.
• Reheat in the oven – Cover with foil and heat at 325°F (165°C) until warmed through, about 20–25 minutes for slices.
• Microwave method – Place slices in a microwave-safe dish, cover, and heat in 1–2 minute intervals to avoid drying out.
• Reheat with glaze – Spoon a little extra cranberry orange glaze over the turkey while reheating to keep it moist and flavorful.

Frequently Asked Questions

Can I use frozen turkey for this recipe?

Yes! Just make sure it’s fully thawed in the fridge before seasoning and roasting to ensure even cooking.

Can I make the cranberry orange glaze ahead of time?

Absolutely! You can prepare it 1–2 days in advance and store it in the fridge. Reheat gently before brushing over the turkey.

How do I know when the turkey is done?

Use a meat thermometer inserted into the thickest part of the breast. It should read 165°F (74°C) for perfectly cooked turkey.

Can I use other citrus besides orange?

Yes! Tangerines, clementines, or even a mix of orange and lemon can work. Just adjust the sugar slightly if needed.

What sides go best with cranberry orange turkey?

Mashed potatoes, roasted vegetables, stuffing, green salads, and dinner rolls all complement the tart-sweet glaze beautifully.

Can I make this recipe for a smaller crowd?

Definitely. You can use a turkey breast instead of a whole bird and adjust the glaze quantities accordingly.

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Did you try this recipe? Let me know in the comments how it turned out! I love hearing your holiday cooking wins and tweaks.