Turkey Breast with Cranberry Orange Sauce is a lovely dish that brings together the tender, juicy flavors of turkey with a bright and zesty cranberry orange sauce. The sauce adds a perfect balance of tart and sweet, making each bite feel fresh and satisfying. It’s a great way to enjoy turkey without it feeling heavy or plain.
I really enjoy making this recipe because the sauce is so simple to whip up yet feels special. I like to use fresh cranberries and real orange juice to keep the flavors vibrant. Whenever I make this, the house fills with the lovely smell of citrus and cranberries simmering, which always puts me in a happy mood. It’s a dish that’s easy to prepare but feels thoughtful and a little festive.
When I serve this turkey, I like to pair it with simple sides like roasted veggies or mashed potatoes to let the sauce really shine. It’s perfect for family dinners or even a small holiday get-together. Everyone I’ve shared it with has loved the combination, and it always sparks compliments about how bright and comforting the flavors are.
Key Ingredients & Substitutions
Turkey breast: This cut is lean and cooks quickly, which is great for a tender result. If you prefer, chicken breasts can also work well in this recipe.
Cranberries: Fresh cranberries give the brightest flavor, but frozen ones are a handy and delicious swap.
Orange juice and zest: These add fresh citrus notes. Freshly squeezed orange juice makes the best taste, but bottled juice can be used in a pinch.
Honey or maple syrup: These natural sweeteners balance the tartness of the cranberries. You can also use brown sugar or agave syrup if you prefer.
Dried thyme and rosemary: These herbs add an earthy, aromatic touch. Fresh herbs can be used but reduce the amount as fresh herbs are stronger.
How Can I Get Juicy, Well-Cooked Turkey Breast Without Dryness?
Turkey breast is lean and can dry out easily if not cooked properly. Here’s how I keep it juicy:
- Pat the turkey dry to help it brown well and season it generously for flavor.
- Sear the turkey over medium-high heat to create a nice crust, locking in juices.
- Finish cooking in the oven until the internal temperature hits 165°F (74°C) — use a meat thermometer for accuracy.
- Let the turkey rest covered with foil for 5-10 minutes after cooking. This step lets the juices redistribute and keeps the meat moist.
Following these simple steps ensures your turkey stays tender and flavorful every time.
Equipment You’ll Need
- Oven-safe skillet – I like using it for searing and roasting the turkey all in one pan, which saves clean-up time.
- Meat thermometer – helps you cook the turkey perfectly without drying it out.
- Small saucepan – perfect for simmering the cranberry orange sauce and thickening it just right.
- Cutting board and knife – handy for preparing herbs and slicing the cooked turkey.
Flavor Variations & Add-Ins
- Swap cranberries for pomegranate seeds in the sauce for a sweet, tangy twist.
- Add a splash of bourbon or cinnamon to the sauce for a warm, spiced flavor.
- Use fresh herbs like sage or basil instead of thyme and rosemary for a different aromatic touch.
- Serve with roasted sweet potatoes or green beans to match the fruity, savory profile.
Turkey Breast with Cranberry Orange Sauce
Ingredients You’ll Need:
For the Turkey:
- 2 boneless, skinless turkey breasts (about 1.5 to 2 pounds total)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- Salt and freshly ground black pepper, to taste
For the Cranberry Orange Sauce:
- 1 cup fresh or frozen cranberries
- ½ cup fresh orange juice (about 1 large orange)
- ¼ cup chicken broth
- 2 tablespoons honey or maple syrup
- 1 teaspoon orange zest
- 1 clove garlic, minced
- Fresh herbs (such as parsley or thyme), for garnish
Time You’ll Need:
This recipe takes about 10 minutes to prep, 25 minutes to roast the turkey, plus around 5-7 minutes to simmer the sauce. Allow an additional 5-10 minutes for resting the turkey, so plan for around 45 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare and Season the Turkey:
Preheat your oven to 375°F (190°C). Pat the turkey breasts dry with paper towels to help them brown nicely. Rub the turkey with olive oil, then sprinkle generously with salt, pepper, dried thyme, and crushed rosemary on all sides.
2. Sear the Turkey:
Heat a large oven-safe skillet over medium-high heat. Add the turkey breasts and cook about 3-4 minutes per side until they develop a beautiful brown crust. This step locks in juices and adds flavor.
3. Make the Cranberry Orange Sauce:
While the turkey is searing, mix together cranberries, fresh orange juice, chicken broth, honey or maple syrup, orange zest, and minced garlic in a small bowl.
4. Roast Turkey with Sauce:
Pour the cranberry orange mixture around the turkey breasts in the skillet. Transfer the skillet to the oven and roast for 20-25 minutes, until the turkey reaches an internal temperature of 165°F (74°C).
5. Rest and Finish the Sauce:
Once cooked, remove the skillet from the oven and transfer the turkey breasts to a cutting board. Cover loosely with foil and let rest for 5-10 minutes to keep them juicy. Meanwhile, place the skillet back on the stove over medium heat and simmer the sauce for 5-7 minutes until it thickens slightly.
6. Serve:
Slice the turkey breasts and spoon the warm cranberry orange sauce over the top. Garnish with fresh herbs, then serve with your favorite sides like roasted vegetables or mashed potatoes.
Can I Use Frozen Turkey Breast for This Recipe?
Yes! Just be sure to thaw the turkey breast completely in the fridge overnight before cooking. This ensures even cooking and juicy results.
Can I Make the Cranberry Orange Sauce Ahead of Time?
Absolutely! Prepare the sauce up to 2 days in advance and store it in the fridge. Reheat gently on the stove before adding it to the turkey.
How Should I Store Leftover Turkey and Sauce?
Keep leftovers 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 broth or water if the sauce thickens too much.
Can I Substitute the Cranberries?
If you don’t have cranberries, you can use pomegranate seeds or dried cranberries rehydrated in orange juice for a similar tart flavor.