Cranberry Orange Glazed Turkey is a delightful dish that brings a burst of flavor to any festive table. As the holiday season approaches, I find myself reminiscing about family gatherings where this succulent turkey took center stage, its vibrant glaze shimmering under the warm lights. The combination of tart cranberries and zesty oranges not only enhances the turkey’s natural flavors but also adds a beautiful pop of color, making it a feast for the eyes as well as the palate.
This recipe has roots in traditional holiday cooking, where the sweet and tangy notes of cranberry and orange symbolize the joy and warmth of the season. People love this dish not just for its taste, but also for its tender texture and the convenience it offers—perfect for impressing guests without spending hours in the kitchen. Whether it’s Thanksgiving or a cozy family dinner, Cranberry Orange Glazed Turkey is sure to become a cherished favorite in your home, just as it has in mine.
Ingredients:
- 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 orange zest
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup unsalted butter
- 1/4 cup water
- Fresh herbs (such as rosemary and thyme) for stuffing
Preparing the Turkey
1. **Preheat the Oven**: Start by preheating your oven to 325°F (165°C). This ensures that your turkey cooks evenly and thoroughly. 2. **Prepare the Turkey**: Remove the turkey from its packaging and take out the giblets and neck from the cavity. Rinse the turkey under cold water and pat it dry with paper towels. This step is crucial for achieving crispy skin. 3. **Season the Turkey**: Rub the entire turkey with olive oil, making sure to cover all surfaces. Generously season the turkey inside and out with salt and pepper. This will enhance the flavor of the meat. 4. **Stuff the Turkey**: If you’re using fresh herbs, place a handful of rosemary and thyme inside the cavity of the turkey. This will infuse the meat with aromatic flavors as it cooks.Making the Cranberry Orange Glaze
5. **Combine Ingredients**: In a medium saucepan, combine the fresh cranberries, orange juice, brown sugar, orange zest, ground cinnamon, ground nutmeg, and ground cloves. 6. **Cook the Glaze**: Place the saucepan over medium heat and bring the mixture to a simmer. Stir occasionally to help dissolve the sugar and break down the cranberries. 7. **Thicken the Glaze**: Once the mixture starts to simmer, reduce the heat to low and let it cook for about 10-15 minutes, or until the cranberries have burst and the sauce has thickened slightly. 8. **Add Butter**: Remove the saucepan from the heat and stir in the unsalted butter until it melts completely. This will give the glaze a rich, glossy finish. 9. **Cool the Glaze**: Allow the glaze to cool slightly while you prepare the turkey for roasting.Roasting the Turkey
10. **Prepare for Roasting**: Place the turkey on a roasting rack in a large roasting pan. This allows the heat to circulate around the turkey, ensuring even cooking. 11. **Apply the Glaze**: Brush a generous amount of the cranberry orange glaze over the turkey, making sure to cover all areas. Reserve some glaze for basting during cooking. 12. **Roast the Turkey**: Place the turkey in the preheated oven. Roast for about 13-15 minutes per pound. For a 12-14 pound turkey, this will take approximately 2.5 to 3 hours. 13. **Baste the Turkey**: Every 30-45 minutes, carefully open the oven and baste the turkey with the reserved glaze. This will help keep the meat moist and flavorful. 14. **Check the Temperature**: About 30 minutes before the turkey is expected to be done, use a meat thermometer to check the internal temperature. The turkey is done when it reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh. 15. **Tent with Foil**: If the turkey skin is browning too quickly, tent it loosely with aluminum foil to prevent burning while the meat continues to cook.Resting and Serving
16. **Remove from Oven**: Once the turkey has reached the proper temperature, carefully remove it from the oven. 17. **Let it Rest**: Tent the turkey with foil and let it rest for at least 20-30 minutes. This allows the juices to redistribute throughout the meat, making it more tender and juicy. 18. **Carve the Turkey**: After resting, transfer the turkey to a cutting board. Use a sharp carving knife to slice the turkey. Start with the legs and thighs, then move to the breast meat. 19. **Serve with Glaze**: Serve the sliced turkey on a platter and drizzle with any remaining cranberry orange glaze. This adds a beautiful touch and enhances the flavor. 20. **
Conclusion:
In wrapping up this delightful journey into the world of Cranberry Orange Glazed Turkey, I can confidently say that this recipe is a must-try for anyone looking to elevate their holiday feasts or special gatherings. The combination of tart cranberries and zesty oranges creates a glaze that not only enhances the turkey’s natural flavors but also adds a vibrant pop of color to your table. Trust me, your guests will be raving about this dish long after the last bite! For serving suggestions, consider pairing this succulent turkey with a side of roasted vegetables or creamy mashed potatoes to balance the sweetness of the glaze. If you’re feeling adventurous, you can also experiment with variations by adding spices like cinnamon or nutmeg to the glaze for an extra layer of warmth, or even incorporating some chopped nuts for a delightful crunch. I wholeheartedly encourage you to try this Cranberry Orange Glazed Turkey recipe for your next gathering. It’s not just a meal; it’s an experience that brings people together. Once you’ve made it, I would love to hear about your experience! Share your thoughts, any tweaks you made, or even a photo of your beautifully glazed turkey. Let’s spread the joy of cooking and make this recipe a staple in our kitchens! Happy cooking! Print
Cranberry Orange Glazed Turkey: A Delicious Holiday Recipe to Impress Your Guests
- Total Time: 210 minutes
- Yield: 10–12 servings 1x
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
