Festive Cranberry Orange Glazed Turkey Breast

This Festive Cranberry Orange Glazed Turkey Breast is the perfect centerpiece for any holiday meal. It’s tender and juicy with a beautiful balance of savory herbs and a sweet, tangy cranberry-orange glaze that caramelizes perfectly in the air fryer. I love how the glaze adds a festive flair, both in flavor and in appearance, making the dish feel extra special without too much effort.

Why You’ll Love This Recipe

I love how this recipe brings bold seasonal flavors to a lean, protein-rich turkey breast. The herbed butter seasoning keeps the meat juicy, while the cranberry-orange glaze delivers a perfect combination of sweet, tart, and aromatic. Since the recipe uses an air fryer oven, it’s also faster than roasting a whole turkey, and I get that golden, sticky glaze without needing hours in the kitchen. It’s ideal for smaller gatherings or when I want a flavorful main dish that’s easier to manage than a full bird.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the turkey breast:
1 bone-in turkey breast (5 to 8 lb)
1 tbsp unsalted butter, softened
1/2 tsp dried thyme
1/2 tsp dried sage
salt, to taste
freshly ground black pepper, to taste

For the cranberry glaze:
2 cups cranberries (fresh or frozen)
1/2 cup packed brown sugar
1/2 cup orange juice
1 cup water, divided
2 tbsp apple cider vinegar
1/2 tsp dried sage
1 tsp Dijon mustard
2 sprigs fresh thyme

Directions

1. I start by trimming the rib bones of the turkey breast so it sits flat in the air fryer basket. Then I rub the softened butter over the entire turkey, including under the skin for extra flavor.

2. I mix the dried thyme, sage, salt, and pepper, and sprinkle the seasoning all over the turkey breast.

3. I preheat the air fryer oven to 350°F using the BAKE setting. Once it’s ready, I place the turkey in the air fryer basket with a drip pan underneath, setting it on the lowest rack.

4. I roast the turkey for about 17 minutes per pound—around 1 hour 25 minutes for a 5 lb breast, or up to 2 hours 15 minutes for 8 lb. If the skin starts to brown too much, I tent it loosely with foil.

5. While the turkey cooks, I prepare the glaze by combining cranberries, brown sugar, orange juice, 1/2 cup of water, apple cider vinegar, dried sage, Dijon mustard, and fresh thyme in a saucepan. I bring it to a boil, then let it simmer for 20 to 25 minutes, stirring occasionally and smashing the cranberries as they soften.

6. Once soft, I whisk the mixture until it thickens into a paste-like consistency, then add the remaining 1/2 cup water and whisk again until smooth and glossy.

7. When the turkey reaches 160°F internally, I brush it generously with the cranberry glaze.

8. I switch the oven to AIR-FRY at 350°F and cook the turkey uncovered for 10 to 15 minutes to crisp the skin and set the glaze. This gives it a deep color and that deliciously sticky finish.

9. Once done, I transfer the turkey to a cutting board and let it rest for 15 minutes. This step helps lock in the juices before I carve it into slices and serve with extra glaze on the side.

Servings and timing

This recipe serves 4.
Prep Time: 45 minutes
Cook Time: 1 hour 32 minutes
Total Time: 2 hours 17 minutes
Calories: Approximately 2900 kcal for the full breast (around 725 kcal per serving for a 4-serving portion)

Variations

• I sometimes use boneless turkey breast to reduce cooking time; just be sure to adjust the air-frying time accordingly.

• If I don’t have orange juice, I’ve used apple juice or cranberry juice as a substitute for the glaze.

• Fresh rosemary or a pinch of cinnamon in the glaze adds a different seasonal touch.

• I’ve also tried this glaze on roasted chicken or pork tenderloin, and it works beautifully across different proteins.

• To make it spicier, I add a small pinch of red pepper flakes to the glaze while it simmers.

Storage/Reheating

I store leftover turkey in an airtight container in the fridge for up to 4 days. To reheat, I slice the turkey and warm it in a covered dish at 325°F until heated through. I like to drizzle leftover glaze over the meat before reheating to keep it moist. The glaze itself can also be stored separately and gently reheated on the stovetop or microwave.

FAQs

Can I make this recipe with a boneless turkey breast?

Yes, I’ve done it with boneless turkey breast too. It cooks faster, usually taking 12-14 minutes per pound, and still turns out juicy with the glaze.

What if I don’t have an air fryer oven?

You can roast the turkey in a conventional oven at 350°F and use the broiler for a few minutes at the end to set the glaze and crisp the skin.

Can I make the cranberry glaze ahead of time?

Absolutely. I often prepare the glaze a day in advance and store it in the fridge. I warm it up just before brushing it onto the turkey.

What side dishes go well with this?

I usually pair it with mashed potatoes, roasted root vegetables, green beans, or stuffing. The sweet and tangy glaze works especially well with savory sides.

How do I know the turkey is fully cooked?

I always use an instant-read thermometer. The turkey is done when it reaches 160°F in the thickest part. After resting, the temperature rises to a safe 165°F.

Conclusion

This Festive Cranberry Orange Glazed Turkey Breast is a stunning and delicious main dish that delivers big holiday flavor without the hassle of a whole turkey. I love how the glaze brings together sweet, tart, and savory notes, while the air fryer makes the process quick and simple. Whether I’m cooking for a small group or just want something special for dinner, this recipe always impresses.