1 (3-4 lb) turkey breast, bone-in and skin-on Recipe

If you’re looking for a show-stopping centerpiece that’s equal parts vibrant and bursting with flavor, this Cranberry Orange Glazed Turkey Breast is bound to become your new favorite. With a 1 (3-4 lb) turkey breast, bone-in and skin-on, succulent meat gets coated in a tangy, sweet, and citrusy glaze made from fresh cranberries and orange juice. From the glowing color to the crispy, herb-flecked skin, every bite is juicy and bright—perfect for holidays, gatherings, or any time you’re craving something a little special.

Ingredients You’ll Need

The magic of this recipe lies in its straightforward ingredient list—each one chosen for the role it plays. From the fresh herbs to the zippy cranberry glaze, every element brings out the best in the 1 (3-4 lb) turkey breast, bone-in and skin-on.

• 1 (3-4 lb) turkey breast, bone-in and skin-on: This is the star of the show! Using the bone-in, skin-on cut guarantees juicy results and a golden, crackly skin.
• 2 cups fresh cranberries: Bring bold color and tartness, balancing out the richness of the turkey.
• 1 cup orange juice: Adds sweet, bright citrus notes that complement both the cranberries and the turkey.
• 1/2 cup honey: For natural sweetness and a beautiful, sticky glaze finish.
• 2 tablespoons orange zest: Intensifies that fruity, aromatic profile and looks gorgeous flecked in the glaze.
• 2 cloves garlic, minced: Lends a subtle savory depth that pairs perfectly with the sweet-tart glaze.
• 2 tablespoons olive oil: Helps the herbs and garlic infuse the meat and keeps the breast moist as it roasts.
• 1 tablespoon fresh rosemary, chopped: Fresh rosemary adds piney, citrusy undertones that pop against the fruit.
• 1 tablespoon fresh thyme leaves: Provides a gentle earthiness that rounds out the flavor profile.
• Salt and pepper to taste: Essential for pulling all flavors together—don’t skimp!

How to Make 1 (3-4 lb) turkey breast, bone-in and skin-on

Step 1: Prepare the Cranberry Orange Glaze

Start by making the glaze so all those flavors have time to mingle. Combine the cranberries, orange juice, honey, and orange zest in a small saucepan. Bring the mixture to a boil, then lower the heat and let it gently simmer. As the cranberries burst and the sauce thickens (about 10-15 minutes), your kitchen will fill with the most mouthwatering aroma. Give it a taste—if you want it sweeter, add a touch more honey. Let it cool while you prep the turkey.

Step 2: Prep the 1 (3-4 lb) turkey breast, bone-in and skin-on

Pat the turkey breast dry with paper towels—this is so important for achieving crispy skin. In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper until it forms a fragrant paste. Carefully loosen the skin with your fingers, then rub half of that herby goodness directly onto the meat beneath the skin. Spread the rest all over the top and inside the cavity. This not only seasons every bite but also helps the herbs infuse as the 1 (3-4 lb) turkey breast, bone-in and skin-on roasts.

Step 3: Roast to Perfection

Nestle the seasoned breast skin-side up in a roasting pan. Pop it into your preheated oven (375°F, or 190°C) and let it work its magic. Roast for about 20 minutes per pound, checking with a meat thermometer for that golden number—165°F at the thickest part. The skin will sizzle and turn a beautiful deep gold. For flavor and color, don’t skip the basting!

Step 4: Baste with Cranberry Orange Glaze

During the last 30 minutes, begin brushing on the cranberry orange glaze every 10 minutes or so. The glaze will layer up, turning sticky and glossy and giving your 1 (3-4 lb) turkey breast, bone-in and skin-on its signature sparkle. Each basting adds more flavor and color, and the aroma is downright irresistible.

Step 5: Let it Rest and Carve

Once the turkey is cooked through, transfer it to a cutting board and cover loosely with foil. Resting for 15-20 minutes ensures the juices stay where they belong—in the meat, not the cutting board! Carve into thick, juicy slices and get ready to dazzle your guests.

How to Serve 1 (3-4 lb) turkey breast, bone-in and skin-on

Garnishes

Top your platter with fresh rosemary sprigs, extra orange zest, and a scattering of fresh cranberries for that extra burst of color and a hint at what’s inside. The jewel-like reds and vibrant greens make the 1 (3-4 lb) turkey breast, bone-in and skin-on an absolute visual treat.

Side Dishes

This turkey pairs like a dream with classic holiday sides: think creamy mashed potatoes, roasted sweet potatoes, a crunchy green bean almondine, or a nutty wild rice pilaf. A zesty salad with oranges or pomegranates perfectly echoes the flavors in the glaze, pulling the meal together beautifully.

Creative Ways to Present

Go gorgeous and slice the turkey, then drizzle extra glaze over each piece right before serving. Arrange slices in a fan around a pile of glazed cranberries, or serve on a rustic wooden board with wedges of fresh orange. For parties, try tucking slices into rolls with a dollop of cranberry sauce for mini sandwiches.

Make Ahead and Storage

Storing Leftovers

Leftover 1 (3-4 lb) turkey breast, bone-in and skin-on is a blessing for quick lunches or easy dinners. Store cooled, sliced turkey in an airtight container in the fridge for up to 4 days. Save any extra glaze separately for serving or sandwiches.

Freezing

Sliced, cooked turkey freezes very well! Wrap individual portions tightly in plastic wrap, then in foil or freezer bags. It’ll stay flavorful for up to 3 months. Thaw overnight in the refrigerator for best texture.

Reheating

For moist, juicy results, reheat turkey slices gently in foil (add a splash of broth or extra glaze) in a 300°F oven until warmed through. Microwaving works too, just cover and use short bursts to keep it tender.

FAQs

Can I use a boneless turkey breast instead?

Absolutely! You can use a boneless breast, though roasting time may be less, so check for doneness with a thermometer. The bone-in, skin-on version is especially juicy, but boneless will work in a pinch.

Could I substitute dried cranberries?

For this recipe, fresh (or even frozen) cranberries are best, as dried cranberries won’t break down for a saucy glaze. If you’re craving that color and tartness, stick to the fresh kind for best results.

Can I make the glaze ahead of time?

Yes! The cranberry orange glaze can be made up to 2 days ahead. Store it in the fridge and warm gently before basting and serving with the 1 (3-4 lb) turkey breast, bone-in and skin-on.

What’s the best way to check if the turkey is done?

Always use a meat thermometer. Insert it into the thickest part of the breast—once it registers 165°F, it’s ready. This keeps your 1 (3-4 lb) turkey breast, bone-in and skin-on perfectly cooked and juicy.

Is this recipe good for smaller gatherings?

It’s absolutely perfect for smaller get-togethers! A 1 (3-4 lb) turkey breast, bone-in and skin-on gives you just enough for a handful of people, plus leftovers to savor the next day.

Final Thoughts

If you’re looking to make an impression or just want to celebrate a weeknight, this 1 (3-4 lb) turkey breast, bone-in and skin-on with cranberry orange glaze is the way to go. I can’t wait for you to taste just how much flavor and color one pan can bring to your table!

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