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Featured image of a succulent and perfectly roasted Turkey Breast.

Easy Turkey Breast with Cranberry Sauce

This recipe delivers a juicy and flavorful turkey breast, perfect for a holiday meal or a simple weeknight dinner. The cranberry sauce adds a sweet and tangy complement to the savory turkey, creating a well-balanced and delicious dish.
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Prep Time 20 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 1 cup water
  • 3/4 cup granulated sugar
  • 1/4 cup orange juice
  • 1 teaspoon orange zest

Equipment

  • paper towels
  • small bowl
  • Large oven-safe skillet or roasting pan
  • Meat Thermometer
  • medium saucepan
  • Spoon
  • aluminum foil
  • Carving knife
  • cutting board

Method
 

  1. Prepare the Turkey: Pat the turkey breast dry with paper towels.
  2. Season the Turkey: In a small bowl, combine olive oil, salt, pepper, garlic powder, paprika, and thyme. Rub the mixture evenly over the entire turkey breast.
  3. Sear the Turkey (Optional but Recommended): Heat a large oven-safe skillet over medium-high heat. Sear the turkey breast on all sides until golden brown, about 3-4 minutes per side.
  4. Roast the Turkey: Preheat the oven to 325°F (160°C). Place the seared turkey breast in the skillet (or a roasting pan). If you didn't sear, simply place the seasoned turkey breast in a roasting pan.
  5. Cook Time: Roast for approximately 20-25 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. Use a meat thermometer to ensure accuracy.
  6. Prepare Cranberry Sauce (While Turkey Roasts): In a medium saucepan, combine cranberries, water, sugar, orange juice, and orange zest. Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened to your desired consistency.
  7. Rest the Turkey: Once the turkey reaches 165°F (74°C), remove it from the oven and let it rest for at least 15-20 minutes before carving. Tent loosely with foil to keep warm.
  8. Carve and Serve: Carve the turkey breast against the grain and serve with the cranberry sauce.

Notes

For extra juicy turkey, brine the turkey breast for at least 4 hours or overnight before cooking. Store leftover turkey and cranberry sauce in separate airtight containers in the refrigerator for up to 3 days. You can also add a bay leaf to the cranberry sauce for added depth of flavor.