Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 bone-in, skin-on turkey breast (3 to 3.5 lb)
- 1 tbsp kosher salt (Diamond Crystal; use 2 tsp if Morton), 1/2 tsp black pepper
- 6 tbsp unsalted butter, softened
- 1 tbsp orange zest + 1/4 cup fresh orange juice, divided
- 2 tsp chopped fresh rosemary + 3 rosemary sprigs
- 1 garlic clove, minced
- 2–3 tbsp honey, divided
- 1 tsp Dijon mustard (divided)
- 1 small onion (wedges) + 1 orange (wedges)
- 1/2 cup low-sodium chicken broth
- 1 small shallot, minced; 1 cup fresh or frozen cranberries
- 1–2 tsp apple cider vinegar; salt and pepper
Do This
- 1. Dry-brine: Pat turkey dry. Season all over (and under skin) with 1 tbsp kosher salt and 1/2 tsp pepper. Chill uncovered 12–24 hours (or skip for same-day).
- 2. Heat oven to 375°F. Mix 6 tbsp butter, 1 tbsp orange zest, 2 tbsp orange juice, 2 tsp rosemary, garlic, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp pepper.
- 3. Pan setup: Line a roasting pan or oven-safe skillet with onion and orange wedges, add rosemary sprigs and 1/2 cup broth.
- 4. Butter and roast: Rub two-thirds of butter under skin and over turkey. Roast skin-side up, basting with remaining butter at 20 and 40 minutes.
- 5. Roast until 160°F at thickest part (about 60–75 minutes). Rest, tented, 15 minutes to reach 165°F.
- 6. Cranberry pan sauce: Sauté shallot in 1 tbsp butter in skillet with drippings. Add cranberries, 1/2 cup broth, 1/4 cup orange juice, 1–2 tbsp honey, 1 tsp zest, 1/2 tsp Dijon, 1–2 tsp vinegar; simmer 6–8 minutes until glossy. Season and serve over sliced turkey.
Why You’ll Love This Recipe
- Perfectly sized for a small gathering, with big holiday flavor and minimal fuss.
- Honey-citrus butter keeps the meat juicy and the skin beautifully bronzed.
- One-pan skillet cranberry sauce uses the drippings for instant, restaurant-quality depth.
- Make-ahead friendly with a simple dry brine that boosts flavor and tenderness.
Grocery List
- Produce: 2 oranges, 1 lemon (optional), 1 small onion, 1 small shallot, 1 cup cranberries, fresh rosemary, 1 garlic clove
- Dairy: Unsalted butter
- Pantry: Bone-in turkey breast (3–3.5 lb), kosher salt, black pepper, honey, Dijon mustard, low-sodium chicken broth, apple cider vinegar, olive oil (for pan)
Full Ingredients
Turkey & Aromatics
- 1 bone-in, skin-on turkey breast (3 to 3.5 lb)
- 1 tbsp kosher salt (Diamond Crystal; use 2 tsp if Morton)
- 1/2 tsp freshly ground black pepper
- 1 small yellow onion, cut into wedges
- 1 orange, cut into wedges
- 3 fresh rosemary sprigs
- 1/2 cup low-sodium chicken broth (for the roasting pan)
- 1 tsp olive oil (to lightly oil pan)
Honey-Citrus Butter (for basting and flavor)
- 6 tbsp unsalted butter, softened
- 1 tbsp finely grated orange zest
- 2 tbsp fresh orange juice
- 1 tsp fresh lemon juice (optional, for brightness)
- 2 tbsp honey
- 2 tsp finely chopped fresh rosemary
- 1 garlic clove, finely grated or minced
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tsp Dijon mustard (optional, helps emulsify)
Skillet Cranberry Pan Sauce
- 1 tbsp unsalted butter
- 1 small shallot, minced (about 3 tbsp)
- 1 cup fresh or frozen cranberries
- 1/2 cup low-sodium chicken broth
- 1/4 cup fresh orange juice
- 1–2 tbsp honey, to taste
- 1 tsp finely grated orange zest
- 1/2 tsp Dijon mustard
- 1–2 tsp apple cider vinegar, to taste
- 1/4 tsp kosher salt and a few grinds of black pepper
- Optional: 1 tsp cornstarch mixed with 1 tsp cold water (if you prefer a thicker sauce)
Step-by-Step Instructions
Step 1: Dry-brine the turkey
Pat the turkey breast very dry with paper towels. Sprinkle all over, including gently under the skin, with 1 tbsp kosher salt (Diamond Crystal; use 2 tsp if Morton) and 1/2 tsp pepper. Place on a rack set over a sheet pan and refrigerate uncovered 12–24 hours. If you are short on time, brine at least 30 minutes while you prep other components; the turkey will still be delicious.
Step 2: Preheat and make the honey-citrus butter
Preheat the oven to 375°F with a rack in the lower-middle position. In a bowl, combine softened butter, orange zest, orange juice, lemon juice (if using), honey, chopped rosemary, garlic, salt, pepper, and Dijon. Mix until smooth and spreadable.
Step 3: Set up the roasting pan
Lightly oil a roasting pan or large oven-safe skillet. Scatter onion wedges, orange wedges, and rosemary sprigs across the bottom. Pour in 1/2 cup chicken broth. This aromatic bed flavors the drippings and keeps the oven environment moist.
Step 4: Butter, roast, and baste
Loosen the turkey skin over the breast with your fingers. Rub about two-thirds of the honey-citrus butter under the skin and the rest over the top. Place the turkey skin-side up on a rack over the aromatics (or directly on the aromatics if not using a rack). Roast, basting with any remaining butter at 20 and 40 minutes. Begin checking temperature at 50 minutes. The turkey is done when the thickest part reads 160°F, typically 60–75 minutes depending on thickness and starting temperature.
Step 5: Rest the turkey
Transfer the turkey to a cutting board and tent loosely with foil. Rest 15 minutes so the juices redistribute and the internal temperature rises to a food-safe 165°F.
Step 6: Make the skillet cranberry pan sauce
Set the roasting pan over medium heat (or pour the drippings into a large skillet). Spoon off excess fat, leaving about 1–2 tbsp in the pan. Add 1 tbsp butter and the minced shallot; cook 1–2 minutes until translucent. Stir in cranberries, 1/2 cup broth, and 1/4 cup orange juice. Simmer 6–8 minutes, stirring, until cranberries burst and the sauce turns glossy. Stir in honey (to taste), orange zest, Dijon, and apple cider vinegar. Add any accumulated turkey resting juices. Simmer 1–2 minutes more; season with salt and pepper. For a thicker sauce, whisk in the cornstarch slurry and simmer 30–60 seconds.
Step 7: Slice and serve
Carve the turkey across the grain into 1/2-inch slices. Arrange on a warm platter, spoon cranberry pan sauce over the top, and garnish with extra rosemary and a few fine strands of orange zest. Serve immediately.
Pro Tips
- Salt brand matters: 1 tbsp Diamond Crystal equals about 2 tsp Morton kosher. Adjust to avoid oversalting.
- Use an instant-read thermometer and start checking early; turkey dries out if it goes past 165°F.
- If the skin is browning too fast, tent loosely with foil for the last 15–20 minutes.
- For extra-crisp skin, dry-brine uncovered and pat dry again just before buttering.
- Don’t skip adding resting juices to the sauce; they add savory depth and a silky finish.
Variations
- Maple-bourbon: Swap honey for maple syrup and deglaze the pan with 2 tbsp bourbon before adding broth to the sauce.
- Sage and thyme: Replace rosemary with 1 tbsp minced sage and 1 tsp thyme for a classic herb profile.
- Spiced cranberry: Add a pinch of ground allspice and a small piece of star anise to the sauce while it simmers; remove the star anise before serving.
Storage & Make-Ahead
Dry-brine the turkey up to 24 hours ahead. The honey-citrus butter can be made 3 days in advance and refrigerated (bring to room temperature before using). Leftover turkey keeps 3–4 days in the fridge or up to 2 months in the freezer. Leftover cranberry pan sauce keeps 5–7 days refrigerated. Reheat slices covered at 275°F for 12–15 minutes, adding a splash of broth to keep them moist; gently rewarm the sauce on the stovetop with a little water if it thickens.
Nutrition (per serving)
Approximate per serving (1/6 of recipe with sauce): 430 calories; 42 g protein; 19 g fat; 18 g carbohydrates; 680 mg sodium. Values will vary with exact turkey size and salt brand.
