Amazing Cranberry-Orange Glazed Turkey
Amazing Cranberry-Orange Glazed Turkey
Introduction
Prepare to elevate your holiday table with our Amazing Cranberry-Orange Glazed Turkey! This recipe delivers a show-stopping centerpiece that is not only visually stunning but also incredibly flavorful. We're talking about a perfectly roasted, tender, and juicy turkey, enveloped in a vibrant, sweet-tart cranberry-orange glaze that boasts a beautiful sheen and irresistible aroma. It’s a harmonious blend of festive flavors that promises to make your special occasion truly unforgettable. Get ready for rave reviews and empty plates!
Ingredients
- 1 (12-14 lb) whole turkey, thawed if frozen
- 2 tablespoons olive oil or melted butter
- 1 large orange, quartered, plus zest of one orange for glaze
- 1 medium yellow onion, quartered
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- Salt and freshly ground black pepper to taste
- For the Brine (Optional, but highly recommended):
- 1 cup kosher salt
- ½ cup granulated sugar
- 1 gallon (16 cups) cold water
- 2 oranges, sliced
- 1 cup fresh cranberries
- 8 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 1 tablespoon black peppercorns
- For the Cranberry-Orange Glaze:
- 2 cups fresh or frozen cranberries
- ½ cup fresh orange juice (from 1-2 oranges)
- ¼ cup packed light brown sugar
- 2 tablespoons unsalted butter
- 1 tablespoon orange zest (from the orange used for turkey cavity)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch of ground cloves
- 1 tablespoon apple cider vinegar (optional, for brightness)
Instructions
- Prepare the Turkey (Brining Optional): If brining, combine all brine ingredients in a large food-safe container or brining bag. Submerge the turkey completely. Brine in the refrigerator for 12-24 hours. Remove from brine, rinse thoroughly with cold water, and pat very dry with paper towels inside and out. If not brining, simply remove giblets and neck from the turkey cavity, rinse, and pat very dry.
- Preheat Oven and Prep Turkey: Preheat your oven to 375°F (190°C). Place the turkey on a roasting rack in a large roasting pan. Brush the entire turkey with olive oil or melted butter. Season generously with salt and pepper.
- Stuff and Roast: Place the quartered orange, onion, rosemary, and thyme inside the turkey cavity. Loosely truss the turkey legs together with kitchen twine, if desired.
- Initial Roasting: Roast the turkey for 1 hour. While the turkey is roasting, prepare the glaze.
- Prepare the Cranberry-Orange Glaze: In a medium saucepan, combine cranberries, orange juice, brown sugar, butter, orange zest, cinnamon, ginger, and cloves. Bring to a simmer over medium heat, stirring occasionally. Cook for 10-15 minutes, or until cranberries burst and the sauce thickens slightly. Remove from heat and stir in apple cider vinegar, if using. For a smoother glaze, carefully blend with an immersion blender or transfer to a regular blender and pulse until desired consistency.
- Glaze and Continue Roasting: After the initial hour of roasting, baste the turkey with about one-third of the cranberry-orange glaze. Reduce oven temperature to 325°F (160°C). Continue roasting, basting with another third of the glaze every 30-45 minutes, until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). This usually takes an additional 2-3 hours, depending on turkey size. If the skin starts to brown too quickly, loosely tent with foil.
- Rest the Turkey: Once cooked, remove the turkey from the oven, tent loosely with foil, and let it rest for at least 20-30 minutes before carving. This crucial step allows the juices to redistribute, ensuring a tender and moist bird.
- Serve: Carve the turkey and serve with any remaining cranberry-orange glaze on the side. Enjoy your magnificent holiday feast!
Pro Tips & Notes
- Brine for Juiciness: Don't skip the brining step if you have time. It infuses the turkey with flavor and moisture, making it incredibly juicy and forgiving if slightly overcooked.
- Pat Dry Thoroughly: Whether brined or not, ensure your turkey is completely dry before roasting. This is key for achieving that wonderfully crispy, golden-brown skin.
- Use a Meat Thermometer: An instant-read thermometer is your best friend for perfectly cooked turkey. Always aim for 165°F (74°C) in the thickest part of the thigh, away from the bone.
- Don't Forget to Rest: Resting the turkey is non-negotiable! It allows the muscle fibers to relax and reabsorb juices, preventing a dry bird.
- Prepare Glaze Ahead: The cranberry-orange glaze can be made up to 3 days in advance and stored in the refrigerator. Gently reheat before basting.
Nutrition Facts (per serving)
- Calories: 450 kcal
- Protein: 60g
- Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 160mg
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 10g
- Sodium: 350mg (without brine, will be higher with brine)
Frequently Asked Questions
- Q: Can I use frozen cranberries for the glaze? A: Absolutely! Fresh or frozen cranberries work equally well for the glaze. There's no need to thaw frozen cranberries beforehand.
- Q: How do I prevent the turkey skin from burning while glazing? A: If you notice the skin browning too quickly after applying the glaze, simply tent the turkey loosely with aluminum foil. This will protect the skin while allowing the turkey to continue cooking.
- Q: What if I don't have a roasting rack? A: If you don't have a roasting rack, you can create one by making a bed of chopped root vegetables (like carrots, celery, and onions) on the bottom of your roasting pan. This will elevate the turkey and allow air to circulate.