Cranberry Orange Glazed Roasted Turkey

Cranberry-Orange Glazed Turkey Breast

Celebrate Thanksgiving with a delightful Cranberry-Orange Glazed Turkey, where the succulent tenderness of the turkey meets the vibrant tanginess of cranberries and the zesty sweetness of oranges. This recipe promises a burst of fruity flavors that beautifully complement the roasted turkey, creating a delectable centerpiece for your holiday feast. Here’s an amazing recipe for Cranberry-Orange Glazed Turkey!

Cranberry-Orange Glazed Turkey Breast
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5 from 1 vote

Cranberry-Orange Glazed Turkey

Cranberry-Orange Glazed Turkey
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours
Servings 6
Author Jim


  • 1 whole turkey (12-14 pounds)
  • 1 cup fresh cranberries
  • 1 cup orange juice
  • 1/2 cup brown sugar
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  • Preheat the oven to 325°F (165°C). Remove the giblets from the turkey cavity and pat the turkey dry with paper towels.
  • In a saucepan over medium heat, combine the cranberries, orange juice, brown sugar, balsamic vinegar, garlic, thyme, rosemary, and sage. Simmer the mixture for 15-20 minutes until it thickens, stirring occasionally. Set aside.
  • Rub the outside and inside of the turkey with olive oil. In a small bowl, mix together 1 teaspoon of salt and 1/2 teaspoon of black pepper. Evenly season the turkey with this salt and pepper mixture, both inside the cavity and all over the skin.
  • Place the turkey on a rack in a roasting pan. Brush the turkey with a portion of the prepared cranberry-orange glaze. Cover the turkey loosely with foil and roast in the preheated oven. Baste the turkey with the cranberry-orange glaze every 30 minutes. Roast until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C), approximately 3 to 3.5 hours for a 12-14 pound turkey.
  • Once done, remove the turkey from the oven and tent it with foil. Let it rest for 20-30 minutes before carving.
  • Serve with the remaining cranberry-orange glaze on the side.


Reference this if your bird isn’t 12-14 lbs:


Serving: 8People

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