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Cranberry-Orange Glazed Turkey

Cranberry-Orange Glazed Turkey

This Cranberry-Orange Glazed Turkey is an experience that captivates your gatherings, featuring a flavorful balance of sweet and savory.
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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 20 minutes
Total Time 3 hours 40 minutes
Servings: 10 servings
Course: DINNER RECIPES
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey
  • 12-14 pounds turkey Choose based on guest list.
  • 2 tablespoons kosher salt Essential for seasoning.
  • 1 teaspoon freshly ground black pepper Adds warmth.
For the Herb Infusion
  • 2 stems fresh rosemary
  • 2 stems fresh thyme
For the Glaze
  • 5 tablespoons unsalted butter For richness.
  • 1 small onion, chopped Releases sweetness when sautéed.
  • 3 cloves garlic, smashed
  • 12 ounces cranberries Star ingredient for the glaze.
  • 1 cup sugar For sweetness.
  • 1/2 cup cider vinegar Adds tang.
  • 1 tablespoon chipotles in adobo For smoky heat.
  • 2 oranges zested and juiced Provides citrus flavor.
For The Broth
  • 1 cup low-sodium chicken broth Keeps turkey moist.

Equipment

  • Oven
  • Roasting pan
  • Skillet
  • meat thermometer

Method
 

How to Make Cranberry-Orange Glazed Turkey
  1. Preheat your oven to 325°F (165°C).
  2. Prepare the turkey by rubbing it generously with kosher salt and freshly ground black pepper.
  3. Stuff the turkey with fresh rosemary and thyme.
  4. Melt 5 tablespoons of unsalted butter in a large skillet over medium heat.
  5. Sauté the chopped onion and smashed garlic until translucent (3-5 minutes).
  6. Stir in cranberries, sugar, cider vinegar, and chipotles in adobo. Cook until cranberries pop (7-10 minutes).
  7. Thicken the mixture to a syrupy consistency, then stir in the zest and juice of oranges.
  8. Brush the turkey with remaining melted butter and place in a roasting pan.
  9. Pour the cranberry-orange glaze over the turkey, covering it evenly.
  10. Add low-sodium chicken broth to the pan as needed.
  11. Roast the turkey for approximately 3 hours, basting occasionally.
  12. Check the internal temperature, aiming for 165°F (75°C).
  13. Rest the turkey for at least 20 minutes before carving and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 20gProtein: 40gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 5gVitamin A: 400IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Optional: Garnish with additional fresh herbs before serving.

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