There’s something truly magical about a juicy turkey with a bright, flavorful glaze that wakes up your taste buds. This Cranberry Glazed Turkey Breast Recipe is exactly that—a perfect balance of sweet and savory with a subtle zing from ginger and spices that makes it special every time I serve it.

A white plate holds a sliced roast with a golden-brown, slightly charred crust and tender white inside, layered thickly. The top layer is covered with a chunky, bright red cranberry sauce that spreads unevenly over the meat. Around the roast are whole fresh cranberries with a shiny red skin, and sprigs of fresh green thyme placed on the left and right edges of the plate. The scene is set on a white marbled surface, and a bowl of extra cranberry sauce is visible in the top right corner. 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

I can’t tell you how many times this cranberry glazed turkey breast has become the centerpiece at family dinners or holiday feasts. The blend of spices and that homemade cranberry glaze just brings out the best in turkey breast, keeping it tender and bursting with flavor. Plus, it’s easier than you think!

Perfectly Juicy: The brine locks in moisture so your turkey breast never dries out.
Flavor Explosion: The homemade cranberry glaze adds sweetness with a touch of zest that complements the savory rub beautifully.
Simple But Impressive: You’ll wow guests with minimal fuss—no complicated steps, just delicious results.
Flexible Recipe: Works great with bone-in or boneless turkey breast, letting you customize for your needs.

Ingredients & Why They Work

Each ingredient plays a role in making this dish unforgettable. The brine ensures moisture and flavor penetrate deeply; the spice rub layers in warmth and a bit of heat; and the cranberry glaze brings brightness and balance that lifts everything.

Flat lay of a whole raw boneless turkey breast with natural pale pink skin and smooth texture, a few fresh green thyme sprigs, four fresh bay leaves, whole black peppercorns scattered, fresh whole ginger root with a knobby tan surface, two brown whole uncracked eggs, small white ceramic bowls containing golden olive oil, bright red fresh cranberries, light brown coarse kosher salt crystals, dark brown packed brown sugar, vibrant fresh orange zest peels, a small mound of ground paprika powder, a small mound of ground black pepper, a small mound of garlic powder, a small mound of onion powder, a small mound of cayenne pepper, a small mound of ground cloves, a small mound of dried oregano leaves, a small mound of ground cinnamon, a small white bowl filled with clear white wine, a small white bowl with pale orange fresh orange juice, a small white bowl of honey with a rich amber color, and a small white bowl with clear water—all arranged symmetrically 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

Kosher Salt: Essential for the brine—it tenderizes the turkey and seasons it inside and out.
Brown Sugar: Adds a mellow sweetness to the brine and glaze, balancing the tart cranberries.
Turkey Breast: I recommend boneless for even cooking, but bone-in works beautifully too.
Ginger: Both fresh and ground ginger brighten the glaze and brine with a subtle spicy zing.
Peppercorns, Bay Leaves, Thyme: Classic aromatics that deepen flavor in the brine.
White Wine & Orange Juice: These liquid ingredients in the brine add acidity and a hint of fruitiness for complexity.
Spices for Rub: Paprika, garlic, onion powder, cloves, cayenne, oregano, and thyme create a warm and slightly smoky crust.
Cranberries: Fresh cranberries burst with tartness that, once cooked down, make a luscious glaze.
Orange Liqueur: Adds a lovely boozy brightness to the glaze, but you can omit for a non-alcoholic option.

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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 love making this recipe my own by tweaking the glaze and rub depending on the season or what I have on hand. You’ll enjoy playing around with it too—it easily adapts so it fits your flavor preferences or dietary needs.

Variation: Once, I swapped the orange liqueur for apple cider in the glaze and it added this cozy fall vibe that my family adored.
Spice Level: Feel free to adjust the cayenne pepper up or down—you control how much heat your turkey packs.
Skinless Option: If you prefer skin-off, you can remove it before cooking—just know the rub won’t get that crispy texture.
Bone-in Roasting: Using bone-in? Remember to increase roasting time by about 10-15 minutes and check with a thermometer for doneness.

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

Step 1: Brining for Juiciness

Start by boiling 4 cups of water, then whisk in kosher salt and brown sugar until dissolved. Add another 4 cups of cold water and chill until room temperature. Place your turkey breast in a brining bag with ginger, peppercorns, bay leaves, thyme, white wine, and orange juice. Pour your cooled brine over it—make sure it’s fully submerged—and seal the bag. Refrigerate overnight or up to 12 hours. This step is my secret for that juicy, flavorful meat you’ll crave.

Step 2: Preparing the Turkey & Rub

After brining, rinse the turkey under cold water and pat it dry thoroughly. Preheat your oven to 375°F. Coat the turkey with olive oil, then generously rub on the spice mixture evenly. Don’t worry if your turkey breast splits into two pieces after brining—just tie it back together with kitchen twine to keep it neat. Place skin side up on a rimmed baking sheet or roasting pan.

Step 3: Roasting & Glazing

Roast the turkey for about an hour or until an internal thermometer reads 165°F in the thickest part. While roasting, whip up your cranberry glaze—simmer cranberries with ginger, orange zest, honey, brown sugar, cinnamon, orange juice, water, and orange liqueur until the berries burst. Strain to get a smooth glaze. Once the turkey is done, brush the glaze all over while still hot for an incredible sticky finish. Let it rest for 10-15 minutes before slicing to keep all those juices locked in.

Top Tip

After making this cranberry glazed turkey breast several times for family and friends, I’ve learned a few tricks that really make it shine—don’t skip the brine, and keep an eye on your glaze thickness.

Brine Early: Give yourself at least 8 hours to brine—it’s the best way to ensure juicy meat every time.
Monitor Glaze Consistency: Simmer your glaze low and slow after the berries burst to get that luscious thickness without burning.
Use a Meat Thermometer: Don’t rush the roasting—meat thermometer accuracy means perfectly cooked turkey, juicy and safe.
Rest Before Slicing: Let the turkey rest for 15 minutes so the juices redistribute and you don’t lose flavor on the cutting board.

How to Serve Cranberry Glazed Turkey Breast Recipe

Garnishes

I love garnishing this turkey with fresh rosemary sprigs and some whole cranberries from the glaze—it adds a beautiful festive touch and a fresh aroma that lifts the whole dish.

Side Dishes

Pairing the turkey with creamy mashed potatoes, roasted Brussels sprouts, and a simple green bean almondine hits all the right flavor and texture notes. For a touch of sweetness, I sometimes add buttery sweet potatoes with a sprinkle of cinnamon.

Creative Ways to Present

For holiday dinners, I’ve tried serving the sliced cranberry glazed turkey breast on a large wooden cutting board surrounded by fresh parsley and orange slices. It’s stunning and encourages everyone to dig in family-style—plus it’s an Instagram-worthy moment!

Make Ahead and Storage

Storing Leftovers

I store leftover turkey in airtight containers in the fridge, and it stays juicy and delicious for up to a week. Just make sure it's cooled completely before sealing to avoid condensation.

Freezing

Freezing slices wrapped tightly in plastic wrap and then stored in freezer bags works great. When I’ve done this, it thaws with almost no loss of flavor or moisture—just be sure to thaw slowly in the fridge overnight.

Reheating

To reheat, I gently warm slices in a covered pan on low heat or in the oven at 300°F, then add a little extra cranberry glaze or broth to keep things moist. Microwaving works too, but watch carefully to avoid drying out the meat.

Frequently Asked Questions:

Can I make this recipe with frozen turkey breast?

Yes! Just make sure to fully thaw the turkey breast in the refrigerator before starting the brining process to ensure even seasoning and cooking. Do not brine frozen turkey as the salt won’t penetrate properly.

How long should I brine the turkey breast?

Aim for 8-12 hours in the refrigerator. Brining longer than 12 hours may start to affect the texture, making it too salty or mushy, so it’s best to stick within that window.

Can I prepare the cranberry glaze ahead of time?

Absolutely! The cranberry glaze can be made a day ahead and stored in an airtight container in the fridge. Just warm it gently on the stove before brushing on the turkey.

What if my turkey breast comes apart after brining?

This is totally normal! Simply tie the pieces back together with kitchen twine before applying the rub and roasting. It won’t affect the taste or cooking.

Final Thoughts

This Cranberry Glazed Turkey Breast Recipe has become a staple for me whenever I want something that’s both festive and truly comforting. The balance of tart, spicy, and savory keeps everyone coming back for seconds—and trust me, you’ll want to make this one again and again. I hope you enjoy the process and the delicious results just as much as I do!