Dutch Oven Turkey Breast with Cranberry Orange Glaze

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A simple Thanksgiving-inspired Dutch oven turkey breast with easy cranberry orange glaze.



Cranberry Orange Glaze:

  • ½ cup whole cranberries (fresh or frozen)
  • Zest and juice of 1 medium orange (about ¼ cup)
  • 2 tablespoons granulated sugar
  • Pinch coarse salt

Dutch Oven Turkey Breast:

  • 2 tablespoons oil
  • 1 boneless skinless turkey breast (about 2-3 pounds)
  • 1 teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • Sprigs fresh rosemary and/or thyme


  1. Preheat the oven to 375 degrees.
  2. Place the cranberries, orange zest and juice, sugar and salt in a medium saucepan. Bring to a simmer for 10-15 minutes, stirring frequently, until the cranberries burst, adding a bit of water if the mixture gets too dry. Use the back of a fork to smash the cranberries into a slightly chunky sauce. Set aside.
  3. Heat the oil to medium-high in a Dutch oven. Season the turkey breast with the salt and black pepper. Place it in the hot oil and sear on 3-4 minutes per side or until golden brown and crispy.
  4. Spoon and spread half of the cranberry sauce over the turkey breast. Tuck the rosemary and/or thyme around the sides of the turkey breast.
  5. Place the lid on the Dutch oven and transfer to the oven. Roast 15 minutes. Spread and spoon the remaining cranberry sauce on the turkey breast.
  6. Place the turkey breast back in the oven without the lid on and roast another 10-15 minutes or until the internal temperature reaches 160 degrees F.
  7. Remove from the oven and let sit 10 minutes. Transfer to a cutting board and slice.
  8. Serve the turkey breast slices on a platter. Spoon the cranberry sauce from the bottom of the Dutch oven over top of the turkey breast. Discard the rosemary and/or thyme sprigs.


Cooking Tip: Be sure to use an instant-read thermometer to determine the doneness of the turkey. Insert the instant-read thermometer into the thickest part of the turkey breast and cook until it reaches 160 degrees F. Once removed from the oven, the turkey breast will carryover cook about 5 degrees F, reaching 165 degrees F by the time it is served. For the juciest product, let the turkey breast sit 10 minutes before slicing.