Turkey Breast with Cranberry Orange Sauce is a bright and tasty dish that brings together juicy turkey paired with a sauce bursting with fresh cranberry and zesty orange flavors. The sauce adds a lovely sweet-tart touch that complements the mild, tender turkey perfectly. It’s a great way to enjoy a classic flavor combo in a simple, fresh way.
I love making this dish when I want something that feels special but isn’t too complicated. The cranberry orange sauce is easy to whip up, and it really wakes up the turkey with its fruity and slightly tangy notes. I usually like to make extra sauce because it’s so good spooned over leftovers the next day.
This turkey breast works really well for family dinners or holiday meals when you want something a little different from the usual roast. I like to serve it with simple sides like roasted vegetables or mashed potatoes to keep things cozy and comforting. It’s one of those dishes that gets everyone asking for the recipe because it tastes both familiar and fresh at the same time.
Key Ingredients & Substitutions
Turkey Breast: Skin-on turkey gives the best flavor and helps keep the meat moist. If you can’t find skin-on, just add a little olive oil to prevent drying out. You can also use chicken breast as a faster alternative.
Cranberries: Fresh cranberries provide a nice tartness. If fresh aren’t available, frozen cranberries work well too—just thaw before cooking.
Orange Juice & Zest: Freshly squeezed juice and zest bring brightness to the sauce. Bottled juice is fine in a pinch, but zest is best fresh for that extra zing.
Herbs: Dried thyme, sage, and rosemary create a warm, earthy flavor that pairs beautifully with turkey. If you prefer fresh herbs, use about three times the amount to match the flavor strength.
Sugar & Vinegar: Sugar balances the tart cranberries. You can reduce it for less sweetness or swap for honey or maple syrup. The vinegar adds a subtle tang, but it’s optional if you prefer a plusher sauce.
How Do You Get the Turkey Breast Juicy and Flavorful Every Time?
Getting turkey breast juicy is all about proper seasoning, searing, and timing. Here’s a simple way to nail it:
- Dry the turkey well: Patting it dry helps the skin crisp up nicely during searing.
- Season early: Rub olive oil and herbs on the turkey so flavors soak in.
- Sear skin-side down first: This browns the skin and adds flavor, sealing in juices.
- Use an oven-safe skillet: It lets you easily transfer from stovetop to oven without losing heat or moisture.
- Monitor internal temp: Use a meat thermometer and take it out at 165°F (74°C) for safe, juicy meat.
- Rest your turkey: Tent with foil for 10-15 minutes before slicing to lock in moisture.
Following these steps helps you get a juicy, tender turkey with a crisp skin every time. Plus, it pairs perfectly with the tangy cranberry orange sauce you’ll be making next!
Equipment You’ll Need
- Ovenproof skillet – I like this because it’s great for searing the turkey and then transferring directly to the oven for roasting.
- Meat thermometer – ensures the turkey is cooked perfectly without overdoing it.
- Small saucepan – perfect for simmering the cranberry orange sauce and controlling the heat easily.
- Peeler or zester – for getting fresh orange zest that adds bright flavor to the sauce.
- Serving platter or cutting board – to rest and slice the turkey before plating.
Flavor Variations & Add-Ins
- Swap cranberries for cherries or dried apricots in the sauce for a different fruit twist.
- Add a splash of bourbon or grand marnier to the sauce for extra depth and warmth.
- Incorporate fresh herbs like parsley or thyme into the sauce for a herbal lift.
- Use a spice mix like cinnamon or allspice in the cranberry sauce for a hint of warmth, especially if serving during the holidays.
Turkey Breast with Cranberry Orange Sauce
Ingredients You’ll Need:
For the Turkey:
- 1 (2 to 3 pounds) boneless turkey breast, skin on
- 2 teaspoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
For the Cranberry Orange Sauce:
- 1 cup fresh cranberries
- ½ cup orange juice (freshly squeezed)
- Zest of 1 orange
- ¼ cup sugar (adjust to taste)
- ¼ cup water
- 1 tablespoon balsamic vinegar or apple cider vinegar (optional)
- Fresh herb sprigs (thyme, rosemary, sage), for garnish
How Much Time Will You Need?
This dish will take about 15 minutes to prep, then 40–50 minutes roasting time for the turkey, and about 10 minutes to make the sauce. Don’t forget to let the turkey rest for 10-15 minutes after roasting before slicing and serving. Overall, plan for about 1 hour and 15 minutes to enjoy this meal.
Step-by-Step Instructions:
1. Prepare and Season the Turkey:
First, preheat your oven to 375°F (190°C). Pat the turkey breast dry with paper towels to help the skin crisp up nicely. Rub olive oil all over the turkey, then sprinkle salt, pepper, thyme, sage, and rosemary evenly on all sides. This will give your turkey lots of great flavor!
2. Sear the Turkey:
Heat an ovenproof skillet over medium-high heat. Place the turkey breast skin-side down and sear it for about 4-5 minutes, until the skin is golden and crispy. Flip the turkey and sear the other side for 3-4 minutes. This step locks in juices and adds a beautiful color.
3. Roast the Turkey:
Transfer the skillet with the turkey to your preheated oven. Roast for 40-50 minutes or until the internal temperature reaches 165°F (74°C). Once done, remove the turkey from the oven, cover it loosely with foil, and let it rest for 10-15 minutes before slicing. Resting keeps the meat tender and juicy.
4. Make the Cranberry Orange Sauce:
While the turkey rests, combine the cranberries, orange juice, orange zest, sugar, and water in a small saucepan over medium heat. Let the mixture come to a simmer. Cook for about 10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly. For a tangier taste, stir in the balsamic or apple cider vinegar at the end.
5. Serve and Enjoy:
Slice your rested turkey breast and arrange the pieces on a serving platter. Spoon the bright cranberry orange sauce over the top, and garnish with fresh thyme, rosemary, or sage sprigs for a lovely touch. Serve warm and enjoy your delicious, juicy turkey with vibrant sauce!
Can I Use Frozen Turkey Breast for This Recipe?
Yes! Just be sure to fully thaw the turkey breast in the refrigerator overnight before cooking. Pat it dry well to ensure the skin crisps up nicely during searing.
Can I Make the Cranberry Orange Sauce Ahead of Time?
Absolutely! You can prepare the sauce a day in advance and store it in the fridge. Reheat gently on the stovetop before serving for best flavor.
What’s the Best Way to Store Leftovers?
Keep leftover turkey and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of water or broth if the sauce thickens too much.
Can I Substitute Fresh Cranberries with Frozen?
Yes, frozen cranberries work well too. Thaw them slightly before cooking, as they may release more juice, which can make the sauce a bit thinner—just simmer a few minutes longer to thicken if needed.
