Turkey Breast with Cranberry Orange Sauce is a wonderful mix of tender, juicy turkey paired with a sweet and tangy sauce that brightens up every bite. The cranberry adds a nice tartness while the orange brings a fresh, citrusy touch that feels just right for any meal. It’s a simple dish that feels special, without being fussy.
I love making this turkey breast when I want something a little different but still cozy and familiar. The sauce is easy to whip up and it turns the turkey into something really juicy and flavorful. I usually make extra sauce because it’s so good drizzled over leftover turkey sandwiches too!
One of my favorite ways to serve this dish is alongside some roasted veggies or mashed potatoes – the sauce really ties everything together. It’s also great for family dinners or holiday meals when you want something warm and inviting but without spending all day in the kitchen.
Key Ingredients & Substitutions
Turkey Breast: This is the star of the dish. Choose fresh, skinless, boneless breasts for even cooking. If you can’t find turkey breast, chicken breast is a good substitute but watch cooking time as it cooks faster.
Cranberries: Fresh cranberries give the best tang and texture. Frozen cranberries work well too and are easier to find year-round.
Orange Juice and Zest: Freshly squeezed juice and zest brighten the sauce with natural citrus flavor. Bottled juice is okay but fresh always adds a brighter taste.
Honey or Maple Syrup: These add sweetness to balance the tart cranberries. You can adjust the amount or swap for brown sugar if needed.
Herbs & Spices: Thyme, cinnamon, and optional ginger add warmth and depth to the sauce. If you don’t have fresh thyme, dried works but add less—about a teaspoon.
How Do You Get the Turkey Juicy and the Sauce Flavorful?
Two things are key: searing the turkey first and simmering the sauce well before baking.
- Searing: Brown the turkey over medium-high heat for a few minutes on each side. This locks in juices and creates flavor with a nice crust.
- Sauce simmering: After sautéing garlic and shallot, simmer cranberries, orange juice, spices, and broth until cranberries burst and sauce thickens slightly. This will really bring out the flavors.
- Baking together: Nestle the turkey back in the sauce and roast until it hits an internal temperature of 165°F (74°C). The sauce steams the turkey, making it tender.
- Rest the turkey for a few minutes once out of the oven, so juices redistribute and it stays moist when sliced.
Equipment You’ll Need
- Oven-safe skillet – I like using this so I can sear on the stove and bake in the same pan, which saves dishes and keeps flavors concentrated.
- Meat thermometer – helps check that the turkey is cooked to a juicy 165°F without overdoing it.
- Mixing spoon and tongs – for stirring the sauce and flipping the turkey pieces easily.
- Grater or zester – makes it simple to get fresh orange zest quickly.
Flavor Variations & Add-Ins
- Swap turkey for chicken breast or pork tenderloin for a different protein that cooks quickly.
- Stir in chopped apples or pears into the sauce for extra sweetness and texture.
- Add a splash of port or red wine to the sauce for a richer, deeper flavor.
- Use dried herbs like rosemary or sage instead of thyme to match different flavor profiles.
Turkey Breast with Cranberry Orange Sauce
Ingredients You’ll Need:
For the Turkey:
- 2 boneless, skinless turkey breasts (about 1.5 to 2 pounds)
- Salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
For the Cranberry Orange Sauce:
- 1 cup fresh or frozen cranberries
- 1/2 cup freshly squeezed orange juice
- Zest of 1 orange
- 1/4 cup honey or maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger (optional)
- 1/2 cup chicken broth or water
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- Fresh thyme sprigs (plus extra for garnish)
- 1 tablespoon butter (optional, for finishing sauce)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 25 minutes to roast, and a few extra minutes for resting and finishing the sauce. In total, plan for about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Sear the Turkey:
Preheat your oven to 375°F (190°C). Season the turkey breasts generously with salt, pepper, and smoked paprika on all sides. Heat the olive oil in an oven-safe skillet over medium-high heat. When the oil is hot, add the turkey breasts and sear them for about 3-4 minutes on each side until they’re nicely browned. Then, remove the turkey from the skillet and set aside.
2. Make the Cranberry Orange Sauce:
In the same skillet, add the minced garlic and chopped shallot. Cook for 1-2 minutes until fragrant and translucent. Add the cranberries, orange juice, orange zest, honey (or maple syrup), cinnamon, optional ginger, chicken broth, and a few sprigs of thyme. Stir gently to combine everything. Bring the mixture to a simmer and cook for about 5 minutes until the cranberries start to burst and the sauce thickens a little.
3. Roast and Finish:
Put the turkey breasts back into the skillet with the sauce, spooning some sauce over the top. Transfer the skillet to the oven and roast for 20-25 minutes until the turkey reaches an internal temperature of 165°F (74°C). Remove the skillet from the oven and transfer the turkey to a cutting board. Cover loosely with foil and let it rest for a few minutes. While the turkey rests, heat the skillet over medium heat, remove the thyme sprigs, and if you like, stir in butter to finish the sauce with extra richness. Slice the turkey, pour the warm sauce over it, and garnish with fresh thyme sprigs before serving.
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 to remove excess moisture for a better sear.
Can I Make the Cranberry Orange Sauce Ahead of Time?
Absolutely. You can 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 Leftovers?
Store leftover turkey and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the turkey moist.
What Can I Serve with Turkey Breast and Cranberry Orange Sauce?
This dish is delicious with roasted vegetables, mashed potatoes, or a simple green salad to balance the flavors and textures.
