Turkey Breast with Cranberry Orange Sauce is a simple and delicious meal that brings together tender, juicy turkey with a bright, fruity sauce that’s full of fresh cranberry and zesty orange flavors. The combination feels festive but not complicated, making it perfect for both special dinners and weeknight meals when you want something a little extra. The sweet and tangy sauce really highlights the mild taste of the turkey without overpowering it.
I love making this dish because the cranberry orange sauce is so easy to whip up, and it always feels like a treat. Plus, it’s a great way to use up fresh cranberries and add a little sunshine with orange zest. I like to simmer the sauce until it’s thick and full of flavor, which makes the whole meal feel cozy and comforting. It’s like a little burst of holiday spirit all year round!
My favorite way to serve this turkey is alongside some simple roasted veggies or mashed potatoes to soak up the sauce. The colors on the plate are so cheerful, and every bite feels balanced and fresh. Whenever I make this, guests always ask for the recipe because the sauce is easy to make but tastes like you spent hours on it. I think this dish is one of those nice, comforting meals that bring people together without any hassle.
Key Ingredients & Substitutions
Turkey breast: This lean meat stays juicy when cooked right. If unavailable, chicken breast works well, but turkey’s mild flavor stands out with the sauce.
Cranberries: Fresh cranberries give a nice tart burst. Frozen works fine too—no need to thaw beforehand, just add straight to the sauce.
Orange juice and zest: Freshly squeezed juice and zest brighten the sauce. If you don’t have fresh oranges, bottled juice can work, but zest adds a deeper flavor.
Herbs: Thyme and rosemary add earthiness. Dried herbs are fine if fresh aren’t handy; use about 1/3 the amount of fresh herbs when substituting dried.
Brown sugar and vinegar: These balance tartness with sweetness and a touch of acidity. You can swap brown sugar with maple syrup or honey for a different note.
How Do You Get Tender, Juicy Turkey Breast Every Time?
Turkey breast dries out easily, so these steps help keep it moist and flavorful:
- Pat the turkey dry before seasoning—this helps the herbs stick and promotes browning.
- Sear over medium-high heat to develop a golden crust, locking in juices.
- Cook the turkey covered in sauce at a lower heat to gently finish it without drying it out.
- Use a meat thermometer to check for 165°F (74°C) to avoid overcooking.
- Always let the meat rest 5 minutes after cooking; this lets juices redistribute and keeps slices juicy.
Following these tips makes the turkey tender and flavorful, perfectly paired with the bright cranberry orange sauce.
Equipment You’ll Need
- Large skillet – I like using a skillet that can go from stovetop to oven if needed. It’s perfect for searing and simmering everything in one pan.
- Meat thermometer – helps you cook the turkey just right without drying it out.
- Cutting board and knife – for zesting the orange and chopping fresh herbs.
- Whisk or spoon – to stir the sauce ingredients together smoothly.
Flavor Variations & Add-Ins
- Swap turkey for chicken breasts if you prefer a quicker or lighter option.
- Add chopped apples or pears to the sauce for a sweeter twist that pairs well with the berries.
- Sprinkle with chopped walnuts or pecans when serving for an added crunch.
- Use balsamic vinegar instead of apple cider vinegar for a richer, deeper flavor.
Turkey Breast with Cranberry Orange Sauce
Ingredients You’ll Need:
For the Turkey:
- 2 turkey breasts (about 1 to 1.5 pounds each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
For the Cranberry Orange Sauce:
- 2 cups fresh or frozen cranberries
- ½ cup freshly squeezed orange juice (about 1 large orange)
- Zest of 1 orange
- ½ cup water or chicken broth
- ½ cup brown sugar (adjust for sweetness)
- 1 tablespoon balsamic vinegar or apple cider vinegar
- ½ teaspoon ground cinnamon (optional)
For Garnish:
- Fresh thyme sprigs or chopped parsley
How Much Time Will You Need?
This recipe takes around 15 minutes to prepare and sear the turkey, plus 12-15 minutes to cook the turkey in the sauce. The sauce itself needs about 8-10 minutes to thicken. Don’t forget to rest the turkey for 5 minutes before slicing. In total, plan for about 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Turkey Breasts:
Pat the turkey breasts dry with paper towels. Rub them all over with olive oil, then sprinkle evenly with salt, black pepper, thyme, and rosemary. This will add great flavor to the meat.
2. Sear the Turkey:
Heat a large skillet over medium-high heat and add a little olive oil if needed. Place the turkey breasts in the skillet and cook for 3-4 minutes on each side until they develop a nice golden-brown crust. Remove the turkey from the skillet and set it aside.
3. Make the Cranberry Orange Sauce:
In the same skillet, add the cranberries, orange juice, orange zest, water or broth, brown sugar, vinegar, and cinnamon (if using). Stir everything together well.
4. Cook the Sauce:
Bring the mixture to a gentle simmer over medium heat. Let it cook for 8-10 minutes, stirring occasionally, until the cranberries burst and the sauce becomes slightly thickened.
5. Finish Cooking the Turkey:
Put the seared turkey breasts back into the skillet, nestling them into the sauce. Cover the skillet and lower the heat to medium-low. Let the turkey cook in the sauce until it reaches an internal temperature of 165°F (74°C), about 12-15 minutes. Flip the turkey halfway through to make sure it cooks evenly.
6. Rest and Slice:
Take the turkey out of the skillet and let it rest for 5 minutes. This helps keep the meat juicy. Then slice the turkey crosswise into even pieces.
7. Serve:
Place the sliced turkey on plates and spoon the cranberry orange sauce over the top. Garnish with fresh thyme sprigs or chopped parsley for a lovely finish. Serve alongside mashed potatoes, roasted vegetables, or a simple green salad to balance the bright flavors.
Can I Use Frozen Turkey Breast for This Recipe?
Yes! Just make sure to fully thaw the turkey breasts in the refrigerator overnight before cooking. Pat them dry well to remove any excess moisture before seasoning and searing.
Can I Make the Cranberry Orange Sauce Ahead of Time?
Absolutely! You can prepare the sauce a day in advance and refrigerate it. Reheat gently on the stove before adding the seared turkey to finish cooking.
How Should I Store Leftovers?
Store any leftover turkey and sauce in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat to keep the turkey juicy, adding a splash of broth or water if the sauce thickens too much.
Can I Substitute Orange Juice with Another Citrus?
Yes! Fresh lemon or grapefruit juice can work as alternatives, but the flavor will be slightly different. Orange juice provides a nice balance of sweetness and acidity that complements the cranberries best.