Add a Sweet and Tangy Touch to Your Turkey
This turkey recipe will bring a burst of flavor to your Thanksgiving table. The bird is roasted over several hours, then brushed with a vibrant, homemade cranberry-orange glaze that balances sweet and tart notes. This recipe transforms the traditional turkey into a showstopping centerpiece that’s mouthwatering and moist. It’s sure to impress your holiday guests and satisfy every palate.
Cranberry-Orange Glazed Turkey
Serves 12
Ingredients
Vegetable oil or nonstick cooking spray
¾ cup frozen cranberry juice concentrate, thawed
¾ cup orange marmalade
3 tablespoons maple syrup
1 ½ tablespoons balsamic vinegar
½ teaspoon salt
Directions
Preheat oven to 325ºF.
Remove the neck and giblets from the turkey; discard or refrigerate for another use. Drain the juices from the turkey; pat the turkey dry with paper towels. Flip the wings back to hold the neck skin against the back of the turkey.
Set the turkey, breast side up, on a flat roasting rack and place it in a shallow pan. Lightly brush the turkey with vegetable oil or nonstick cooking spray. Place the pan in the oven and roast the turkey for 2 hours. Loosely cover the top of the drumsticks and turkey breast with foil to prevent them from overcooking. Place the turkey back into the oven and roast for 45 minutes more.
While the turkey is roasting, mix the cranberry juice concentrate, orange marmalade, maple syrup, vinegar, and salt in a small saucepan set over medium heat. Bring to a boil while stirring frequently. Once boiling, reduce heat to low. Cook, uncovered for about 15 minutes, stirring often, or until the glaze reduces to about 1 cup.
Remove and set aside the foil from the breast and drumsticks and brush with a good amount of the glaze. Loosely cover the top of the turkey. Cook for 45 minutes or until a meat thermometer inserted into the deepest part of the thigh reaches 180ºF. Note: Make sure that the thermometer does not touch the bone when checking the temperature.
After removing the turkey, brush it with the remaining glaze. Let the turkey rest for 15 minutes before carving.
