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Cozy Cranberry Orange Glazed Turkey Breast: Easy Small Batch Recipe

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A small batch turkey breast with a sticky, gorgeous cranberry orange glaze that delivers the cozy, soul-soothing essence of Thanksgiving without the chaos. Perfect for a quiet dinner or a random Wednesday when you need comfort food.

Ingredients

Scale
  • 1 (2-3 lb) boneless, skin-on turkey breast
  • 4 cups water
  • 1/4 cup kosher salt (Diamond Crystal; if using Morton’s, use 3 tablespoons)
  • 2 tablespoons brown sugar
  • 1 teaspoon black peppercorns
  • 2 sprigs fresh rosemary (or 1 teaspoon dried)
  • 2 cloves garlic, smashed
  • 1 cup fresh or frozen cranberries (no need to thaw if frozen)
  • 1/2 cup orange juice (fresh-squeezed is best, but store-bought works)
  • 1/4 cup honey (or maple syrup for a less sweet option)
  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon orange zest
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • 2 tablespoons unsalted butter, softened
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 1/2 cup chicken broth

Instructions

  1. Brine the turkey (do this 4-12 hours ahead): In a large bowl, combine the 4 cups water, kosher salt, brown sugar, peppercorns, rosemary, and garlic. Stir until the salt and sugar dissolve. Submerge the turkey breast in the brine, cover, and refrigerate for at least 4 hours, or up to 12.
  2. Preheat and prep: About 30 minutes before you’re ready to roast, preheat your oven to 375°F (190°C). Remove the turkey from the brine, rinse it under cold water, and pat it very dry with paper towels. Let it sit on the counter to take the chill off while you make the glaze.
  3. Make the cranberry orange glaze: In a medium saucepan, combine the cranberries, orange juice, honey, brown sugar, orange zest, Dijon mustard, cinnamon, cloves, and a pinch of salt. Bring to a simmer over medium heat, then reduce the heat to low. Cook for 8-10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. Remove from heat and let it cool slightly. You’ll use about half for basting and reserve the rest for serving.
  4. Prep the turkey for roasting: In a small bowl, mix the softened butter with garlic powder and dried thyme. Gently loosen the skin of the turkey breast with your fingers (be careful not to tear it) and rub the butter mixture directly onto the meat under the skin. Season the outside of the turkey all over with salt and pepper.
  5. Roast the turkey: Place the turkey breast skin-side up in your roasting pan. Pour the chicken broth into the bottom of the pan. Roast for 30 minutes.
  6. Glaze and continue roasting: After 30 minutes, remove the pan from the oven. Brush about half of the cranberry orange glaze generously over the top and sides of the turkey. Return to the oven and roast for another 20 minutes.
  7. Glaze again and check temperature: Brush with more glaze. Roast for another 10-20 minutes, or until the internal temperature in the thickest part of the breast reaches 155°F (68°C). The temperature will rise to 160°F (71°C) as it rests.
  8. Rest and serve: Remove the turkey from the oven and tent loosely with aluminum foil. Let it rest for 15 minutes. Slice against the grain and serve with the reserved glaze on the side.

Notes

Don’t skip the brine—it’s the secret to juicy meat. Pat the turkey very dry before roasting. Use an instant-read thermometer for perfect doneness; pull at 155°F (68°C) and let carry-over cooking bring it to 160°F (71°C). Let the turkey rest for 15 minutes before slicing. The glaze can be made up to 3 days ahead and stored in the refrigerator.

Nutrition

Keywords: cranberry orange glazed turkey breast, small batch turkey, easy turkey recipe, Thanksgiving for two, holiday turkey breast, gluten-free turkey, dairy-free turkey

Find it online: https://breezybake.com/cozy-cranberry-orange-glazed-turkey-breast-easy-small-batch-recipe/