Photo of Orange-cranberry glazed turkey breast by WW

Orange-cranberry glazed turkey breast

Points® value
Total Time
1 hr 5 min
10 min
55 min
Cooking the turkey in cranberry sauce keeps it moist and tender. Vary the sauce by subbing jalapenos for the ginger or adding 3 or 4 whole cloves instead.


Fresh cranberries

2 cup(s), washed and picked through

Ginger root

1½ tsp(s), fresh, minced, or to taste

Packed brown sugar


Cranberry juice cocktail

½ fl oz, divided

Dijon mustard

2 tsp(s), or less to taste

Orange marmalade

½ cup(s)

Uncooked boneless skinless turkey breast

2 pound(s)

Table salt

1 tsp(s)

Black pepper

½ pinch(es), freshly ground

Fresh orange juice

½ cup(s), divided


  1. Preheat oven to 400°F.
  2. In a small saucepan, combine cranberries, ginger, sugar and 1/4 cup cranberry juice; bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes; remove from heat. Add mustard and marmalade; stir to combine. Set aside.
  3. Rub turkey all over with salt and pepper; place in a roasting pan top-side down (the side where the skin would have been). Spread half of cranberry sauce over turkey; pour 1/4 cup orange juice and 2 tablespoons cranberry juice around turkey in bottom of pan. Roast, uncovered, basting once, 25 minutes.
  4. Flip turkey and spread with remaining cranberry sauce. Pour remaining 1/4 cup orange juice and remaining 2 tablespoons cranberry juice in bottom of pan. Roast, basting once, until turkey is cooked through and sauce on bottom of pan has thickened, about 20 minutes.* Remove turkey to a cutting board; loosely cover with aluminum foil and let rest for 10 to 15 minutes.
  5. Meanwhile, scrape sauce out of bottom of pan; place in a serving bowl. Slice turkey and serve with sauce spooned over top. Yields about 3 ounces turkey and 1 tablespoon sauce per serving.


*Whenever you roast turkey or chicken, it's best to use an instant-read meat thermometer to check the internal temperature of the meat, which should be a minimum of 165°F. Insert the thermometer's probe into the thickest part of the meat (without touching bone if there is any) and hold the probe there a few seconds until the temperature stabilizes.