Cranberry-Glazed Turkey
Cranberry-Glazed Turkey is a stunning holiday centerpiece that combines the savory richness of tender, roasted turkey with the tangy-sweet flavor of a vibrant cranberry glaze. The turkey is basted to perfection, creating a glossy, caramelized exterior that locks in moisture and adds a festive twist to each slice.
Recipe - Frankston #713
Cranberry-Glazed Turkey
Prep Time240 Minutes
Servings8
Cook Time60 Minutes
Ingredients
1 (8 lbs) whole turkey
4 Tbs unsalted butter, room temperature
2 Tbs herbes de Provence
1 tsp salt
1 tsp black pepper
2 cloves garlic, peeled and halved
2 shallots, peeled and quartered
1 lemon, halved and sliced
4 sprigs fresh thyme
3 sprigs fresh rosemary
3 sprigs fresh sage
1 (14 oz) can Ocean Spray® Jellied Cranberry Sauce
2 Tbs lemon or orange marmalade
1/2 cup water
1/3 cup granulated sugar
1 cup chicken broth
fresh herbs, for garnish
fresh cranberries, for garnish
sliced citrus, for garnish
Directions
- Thaw and Prep If the turkey is frozen, thaw it in its packaging in a roasting pan on the fridge’s bottom shelf. Start the thawing process 3 to 4 days before cooking, and allow 24 hours per 5 pounds. The night before cooking, unwrap the turkey. Remove any packets or extra parts inside the cavity. Save for gravy, or discard them.
- Season and Stuff Place the turkey breast-side up on a rack in a roasting pan. Mix the butter, herbes de Provence, salt and pepper in a small bowl. Rub it on the turkey’s skin and under the breast skin. Stuff the cavity with the garlic, shallots, lemon, thyme, rosemary and sage. Tuck the wings under the turkey, and tie the legs with kitchen twine. Refrigerate until ready to cook.
- Make Cranberry Glaze To make the cranberry glaze, combine the cranberry sauce, marmalade, water and sugar in a saucepan. Stir over medium heat until smooth. Then, bring to a boil. Reduce to a simmer, and cook for 5 minutes. Remove from heat. Refrigerate to cool until ready to use.
- Heat and Cook Preheat oven to 375° F. Remove the turkey from the fridge about 30 to 45 minutes before cooking. Add broth to the roasting pan. Place the turkey in the oven. Cook for 1 hour. Baste with cranberry glaze. Continue cooking and basting every hour until the meat thermometer reads 165° F in the thickest part of the thigh. Estimate about 15 to 17 minutes per pound. Tent with foil if the breast or legs darken too much. Let the turkey rest for 30 to 45 minutes before slicing.
- Garnish and Serve Untie the legs. Discard the ingredients stuffed inside the cavity. When ready to serve, transfer to a platter. Add fresh herbs, cranberries and citrus slices for garnish. Serve additional cranberry glaze at the table.
Nutritional Information
Per Serving (1 lb): Calories: 630, Fat: 27 g (10 g Saturated Fat), Cholesterol: 245 mg, Sodium: 880 mg, Carbohydrates: 32 g, Fiber: 2 g, Protein: 68 g.
Prep Time
Cook Time
Servings
Shop Ingredients
Makes 8 servings
Fresh Whole Turkey, Grade A, 16-20 Lb Avg - 16 Pound
$15.84 avg/ea was $39.84 avg/ea$0.99/lb
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$5.49 was $5.99$1.37 each
Not Available
Not Available
Not Available
Not Available
Not Available
Not Available
Not Available
Not Available
Not Available
Ocean Spray Cranberry Sauce, Jellied - 14 Ounce
$2.19 was $2.29$0.16/oz
Brookshire's Orange Marmalade Preserves - 18 Ounce
$3.29$0.18/oz
Not Available
Imperial Sugar Pure Cane, Extra Fine Granulated - 4 Pound
$3.79 was $4.29$0.95/lb
Brookshire's Chicken Broth - 32 Ounce
$2.39 was $2.69$0.07/oz
Not Available
Not Available
Not Available
Nutritional Information
Per Serving (1 lb): Calories: 630, Fat: 27 g (10 g Saturated Fat), Cholesterol: 245 mg, Sodium: 880 mg, Carbohydrates: 32 g, Fiber: 2 g, Protein: 68 g.
Directions
- Thaw and Prep If the turkey is frozen, thaw it in its packaging in a roasting pan on the fridge’s bottom shelf. Start the thawing process 3 to 4 days before cooking, and allow 24 hours per 5 pounds. The night before cooking, unwrap the turkey. Remove any packets or extra parts inside the cavity. Save for gravy, or discard them.
- Season and Stuff Place the turkey breast-side up on a rack in a roasting pan. Mix the butter, herbes de Provence, salt and pepper in a small bowl. Rub it on the turkey’s skin and under the breast skin. Stuff the cavity with the garlic, shallots, lemon, thyme, rosemary and sage. Tuck the wings under the turkey, and tie the legs with kitchen twine. Refrigerate until ready to cook.
- Make Cranberry Glaze To make the cranberry glaze, combine the cranberry sauce, marmalade, water and sugar in a saucepan. Stir over medium heat until smooth. Then, bring to a boil. Reduce to a simmer, and cook for 5 minutes. Remove from heat. Refrigerate to cool until ready to use.
- Heat and Cook Preheat oven to 375° F. Remove the turkey from the fridge about 30 to 45 minutes before cooking. Add broth to the roasting pan. Place the turkey in the oven. Cook for 1 hour. Baste with cranberry glaze. Continue cooking and basting every hour until the meat thermometer reads 165° F in the thickest part of the thigh. Estimate about 15 to 17 minutes per pound. Tent with foil if the breast or legs darken too much. Let the turkey rest for 30 to 45 minutes before slicing.
- Garnish and Serve Untie the legs. Discard the ingredients stuffed inside the cavity. When ready to serve, transfer to a platter. Add fresh herbs, cranberries and citrus slices for garnish. Serve additional cranberry glaze at the table.