Turkey Roast with Cranberry Orange Glaze

This succulent turkey roast is a showstopping centerpiece, finished with a glistening cranberry orange glaze.

The tangy-sweet blend of tart cranberries and bright citrus creates a beautiful balance that enhances the tender, juicy meat. Every slice bursts with holiday flavor—warm, festive, and irresistibly delicious.

This turkey roast is a great alternative to making a whole turkey on Thanksgiving, especially if you have a smaller family, or if you are simply wanting to spend a little less for the holiday meal.

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Making a turkey roast for Thanksgiving can be a smart and stress-free alternative to cooking a whole bird. It’s quicker to prepare and cooks more evenly, ensuring tender, juicy meat without the worry of underdone spots or dry edges. A roast also takes up less oven space, leaving more room for sides and desserts, and it’s much easier to carve and serve.

Whether you’re hosting a smaller gathering or just want a simpler holiday meal, a turkey roast delivers all the classic flavor and comfort of Thanksgiving with far less fuss.

To Make This Recipe You Will Need:

• boneless turkey roast
• extra virgin olive oil
• salt
• black pepper
• chicken broth
• cranberry sauce, store bought or homemade
• orange juice
• brown sugar

To begin, preheat your oven to 350°(F).

Place your turkey roast in a roasting pan. This can be with or without a rack, your preference is fine. I have done this both ways.

Spread extra virgin olive oil all over the turkey.

Sprinkle the roast with salt and pepper.

Begin baking the roast for 30 minutes.

After it has baked for 30 minutes, pour chicken broth into the pan.

Meanwhile combine cranberry sauce, orange juice, and brown sugar in a saucepan over medium heat. Let it simmer until the cranberry sauce is melted, stirring occasionally.

Divide the glaze in half. One half will be used for brushing the roast, the other half will be used as a sauce when serving.

Keep the “brushing” glaze warm while the roast continues to bake. The other can simply be reheated when it is time to serve the roast.

After the first 30 minutes of baking, brush the top of the roast with the glaze that you have made.

Continue to bake. Do this every 15 minutes, until a thermometer reads 160°(F) in the center. The total time will vary depending upon the size of your roast, so the time given for this recipe is an estimate. Trust your thermometer.

Allow the roast to rest 10-15 minutes, then slice across with a sharp knife or electric carving knife (my preferred method.)

Serve the turkey roast with the reserved glaze spooned over the top.

Enjoy!

Recipe note: This recipe can be made paleo friendly. If you start with my homemade cranberry sauce (uses honey & maple syrup instead of sugar) then only add just enough honey to this glaze to make it not too tangy.