Orange Cranberry Baked Turkey Breast Thanksgiving Entree.

Thanksgiving is around the corner, so what better way to create a showstopping entree for the holiday feast than with this orange cranberry baked Turkey breast? It’s so simple, definitely a lot easier than cooking a whole roast turkey, and ideal for those who may be celebrating the holiday with fewer people. There’s no need to worry about all those Turkey leftovers, either. The vibrant fruit creates a showstopping, flavorful Turkey entree that everyone will love loading up on. 

I have been cooking turkeys for over 20 years, up to four times yearly. I can’t tell you how often I have wanted to throw my hands up and say enough already. Cooking a whole turkey is a heck of a lot of work. It’s an all-day affair, really, which often results in the cook being exhausted and not in an excellent mood for the entertaining company later. Not to mention what to do with all those leftovers and cleaning that nasty roasting pan. When I saw the turkey breasts on sale, I asked, why not create a simpler family feast? Take the work out of the holiday so you can enjoy the day, what a good idea. 

With this easy boneless turkey breast recipe, you can have dinner on the table in no more time than it takes to make a simple stew. Thanksgiving turkey just got a whole lot easier! 

If you made the whole bird and need help using up that carcass, be sure to try my rich and creamy turkey and rice soup.

Why You Will Love This Skinless Turkey Breast. 

It’s Easy And Much Faster. With a few simple ingredients and steps to prepare and cook, you can have a delicious Thanksgiving or Christmas dinner. 

No Leftovers. Eating all those turkey leftovers can be burdensome. This easy recipe uses the turkey breast, making using up all the meat super easy. 

Cost-effective. With rising grocery prices, purchasing a whole turkey can really put a dent in the old pocketbook. Buying two turkey breasts is much more budget-friendly.

Let’s Make This Delicious Holiday Entree. 

This is such an easy turkey recipe that it practically makes itself. First, heat the oven to 375F and then get out a baking pan. I just used my glass nine-by-thirteen baking dish. These things are so handy to have for everything from roasting meats to making cakes. For me, simplicity is key in the kitchen, especially since I have a very small kitchen right now. 

Simply place turkey breasts breast-side up in the baking pan and add a teaspoon of salt and pepper to the meat. Not only does this season the meat, but the salt draws out some of the moisture, keeping the breasts from sticking or burning in the ungreased pan. Also, these simple spices won’t conflict with the fruit when we add it later. 

Cover the baking tray/pan with aluminum foil and put it in a hot 375F oven on the center rack. Bake times are going to vary based on how big the turkey breasts are. Allow for 20 minutes per pound. Remember, you only need to consider the weight in one breast to figure out the baking time. The size of your baking pan will also change the cook time because the smaller the pan, the faster the cook time. This is due to heat distribution being in a tighter space. Also, a smaller pan will keep the breast moist. As I said, I used my nine by thirteen covered, which made for a drier turkey breast. So consider these factors to achieve the desired result for your family’s preference for moisture content in the finished result. 

When you have half an hour left to bake the turkey, remove the cover and add the whole cranberries and orange slices. Then, add the foil to the pan and return it to the oven to finish baking. 

Once the bake time is up, check the internal temperature of the turkey breast by testing the thickest part of the breast with your instant-read thermometer. These can be purchased for a small price at most houseware locations. The thermometer should read 165F for a perfectly cooked bird. 

Transfer the orange cranberry baked turkey breast from the baking pan and allow it to rest before slicing. Once sliced, arrange it on a serving platter or board with the cranberries and orange slices to serve to your small gathering. The whole family will love the colorful little feast with all your favorite fixings accompanying it. 

Ingredients:

Turkey Breast: Boneless, skinless turkey breasts can often be purchased at the local grocer. You can also use skin on turkey breasts, but remove the cover before adding the fruit to allow it to crisp before adding the fruit to finish the baking.

​Salt: Will draw moisture out of the top layer of the meat, allowing it to brown slightly while creating a juicy, finished baked turkey breast. It also enhances the natural flavor of the meat.

Black Pepper: Seasons the meat and adds flavor.

Whole Cranberries: When added in the last half hour of cooking, the cranberries infuse their bright, zesty flavor into the turkey without overpowering it. 

​Orange: Sliced and placed on the turkey while baking, orange contributes a sweet, citrusy flavor with a hint of zest.

Substitutions And Add-Ins For This Whole Turkey Breast Recipe:

Turkey Breast: Bone-in turkey breast can also be baked in the same manner but will not slice as easily. Turkey breast can be a little higher in purchase price than, say, chicken. So, if your pocketbook doesn’t allow for it, you can easily sub in a cheaper meat like chicken. Or, if you wish, try baking your duck breast from hunting season with the same method.

Salt: You can omit if you are following a low-sodium diet.

Black pepper: Replace with whole peppercorns for added visual appeal and a similar flavor, or use white pepper.

​Whole Cranberries: I used frozen whole cranberries, but fresh ones will also work. If you can’t find cranberries but would like a similar visual appeal, try adding pomegranate seeds. They offer a similar burst of tartness and color. They add a juicy, slightly sweet flavor and a pop of red that can visually mimic cranberries.

​Orange: Smaller citrus fruits, like clementines or mandarins, have a sweet, juicy flavor similar to oranges. They can be used whole or sliced and add a bright orange color. You can also add some orange zest to up the orange flavor in the dish.

​Expert Tips, Serving And Storing Suggestions For The Orange Cranberry Baked Turkey Breast.

Tip #1: Optimize Pan Size and Moisture Content: For the juiciest turkey breast, consider using a baking pan just the right size for the meat. A too large pan can cause the meat to dry out due to increased heat exposure and moisture evaporation. Conversely, a snug-fitting pan can help retain moisture, but a smaller pan might increase cooking time. Aim for a pan that comfortably fits the turkey without crowding, and if you’re using a larger pan, consider adding a bit of broth to the pan to create steam and keep the turkey moist.

Tip #2: Use the Right Timing for Adding Fruit: To ensure that the cranberries and orange slices infuse their flavors into the turkey without becoming overly dry or burnt, add them during the last 30 minutes of baking. This allows them to release their juices and meld with the turkey’s flavors while retaining their texture and color. For a more intense flavor, briefly marinate the fruit in orange juice and a touch of honey before adding them to the pan.

Tip #3: Check Doneness and Rest the Meat Properly: To ensure perfectly cooked turkey breast, use a meat thermometer to check the temperature in the thickest part of the meat. It should reach 165°F for safe consumption. After removing it from the oven, let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender, flavorful turkey. Additionally, resting helps the meat hold its shape better when cut, making for a more visually appealing presentation.

This orange cranberry baked turkey breast is perfect for a smaller Thanksgiving or Christmas dinner when a big turkey is too much. Garnished with baked or fresh cranberries and orange slices, it adds a festive touch to your meal. Pair it with homemade cranberry sauce, chunky potato, parsnip mash, and honey ginger glazed carrots for an easy way to present a holiday feast.

If you have any leftovers after your festive meal, storing them is a breeze. Transfer the turkey and any accompanying cranberries and orange slices to an airtight container and refrigerate. The turkey will stay delicious for 3-4 days, maintaining its flavor and juiciness. But honestly, with this flavorful turkey breast, you might find that there won’t be any leftovers at all!

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