adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cranberry-Orange Glazed Turkey
Cranberry-Orange Glazed Turkey
0 Likes
Prep Time:
25 minutes
Total Time:
3 hours 40 minutes
Indulge in this savory cranberry and orange glazed roasted turkey, a Thanksgiving showstopper.
Ingredients:
  • 1/3 cup packed brown sugar
  • 2 tablespoons grated orange peel
  • 2/3 cup orange juice
  • 1 can (14 oz) whole berry cranberry sauce
  • 1 whole turkey (12 to 14 lb), thawed if frozen
  • 2 tablespoons butter or margarine, melted
  • 2 teaspoons kosher (coarse) salt
  • 2 teaspoons coarse ground black pepper
  • Fresh thyme and rosemary sprigs, fresh cranberries and kumquats, if desired
Instructions:
  • Preheat oven to 350°F. In a small saucepan over medium-high heat, bring brown sugar, orange peel, orange juice, and cranberry sauce to a boil. Reduce heat and simmer for 10 minutes until thickened, stirring occasionally. Allow the mixture to cool completely. Reserve 1/2 cup for basting and refrigerate the rest for serving.
  • Cross the wings at the back of the turkey so the tips meet. Use kitchen string to tie the legs together. Place the turkey breast side up on a rack in a roasting pan. Brush the turkey with butter and season with salt and pepper. Insert an ovenproof meat thermometer into the thickest part of the inner thigh, making sure it doesn't touch the bone.
  • Roast the turkey for 2 hours 30 minutes to 3 hours without covering, then baste with 1/2 cup cranberry mixture after 2 hours. It's ready when the thermometer reads at least 165°F and the legs move easily when lifted or twisted. Transfer the turkey to a warm platter, cover with foil, and let it rest for 15 minutes before carving. Serve with the remaining cranberry mixture and garnish with herbs, cranberries, and kumquats.

Similar Recipes