Description
This roasted turkey features a delicious cranberry orange glaze, making it a stunning centerpiece for your holiday gatherings. Juicy and flavorful, it’s sure to impress your guests and create unforgettable memories.
Ingredients
Scale
- 1 whole turkey (12–14 pounds), thawed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup fresh cranberries
- 1 cup orange juice (freshly squeezed is best)
- 1 cup brown sugar
- 1 tablespoon grated orange zest
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup unsalted butter
- 2 cups low-sodium chicken broth
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- Fresh herbs (such as thyme and rosemary) for stuffing the turkey
Instructions
- Preheat your oven to 325°F (165°C).
- Remove the thawed turkey from the refrigerator, take out the giblets and neck, rinse it under cold water, and pat it dry with paper towels.
- Rub the turkey with olive oil, then season generously with salt and pepper inside and out.
- Stuff the cavity with quartered onion, chopped carrots, chopped celery, and fresh herbs.
- In a medium saucepan, combine cranberries, orange juice, brown sugar, orange zest, cinnamon, nutmeg, and ginger. Bring to a boil over medium heat.
- Reduce heat to low and simmer for 10-15 minutes until cranberries burst and mixture thickens, stirring occasionally.
- Remove from heat and stir in unsalted butter until melted.
- Place the turkey breast-side up on a roasting rack in a large roasting pan.
- Pour chicken broth into the bottom of the roasting pan.
- Cover loosely with aluminum foil and roast for 2 to 2.5 hours, basting every 30 minutes.
- After 2 hours, remove foil and brush the cranberry orange glaze over the turkey. Roast uncovered for an additional 30-45 minutes until the internal temperature reaches 165°F (74°C).
- Use a meat thermometer to check the temperature. Cover loosely with foil if browning too quickly.
- Remove from oven and let rest for 20-30 minutes to allow juices to redistribute.
- Use a sharp knife to carve the turkey, starting with the legs and thighs, then slicing the breast meat.
- While the turkey rests, use the drippings in the roasting pan to make gravy by placing the pan on the stovetop over medium heat.
Notes
- For best results, ensure the turkey is fully thawed before cooking.
- Basting the turkey regularly helps keep it moist and flavorful.
- Feel free to adjust the spices in the glaze to suit your taste.
- Prep Time: 30 minutes
- Cook Time: 150 minutes