Go Back

Orange Cranberry Glazed Turkey

Orange cranberry glazed turkey is roasted until the breast and thigh reach 165°F, then coated with a tangy cranberry-orange glaze. The skin turns glossy while a reserved portion of glaze is warmed and served alongside the carved turkey.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours 29 minutes
Resting 30 minutes
Total Time 4 hours 19 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the glaze
  • 1 bag (12 oz) fresh cranberries
  • 0.75 cup granulated sugar
  • 0.5 cup orange juice
  • 1 tsp orange zest finely grated
For the turkey
  • 1 whole turkey 12- to 14-pound, thawed, unseasoned, giblets removed
  • 4 tbsp unsalted butter softened
  • 1 tbsp kosher salt
  • 1 tsp black pepper

Equipment

  • 1 16x13-inch roasting pan

Method
 

Make the glaze
  1. Combine the cranberries, sugar, and orange juice in a 2-quart saucepan; simmer over medium heat for 10 to 12 minutes, stirring occasionally, until the berries burst and the mixture thickens.
  2. Mash the berries until mostly smooth, then stir in the orange zest.
  3. Reserve 1/2 cup glaze in a covered bowl in the refrigerator for serving.
Roast the turkey
  1. Heat the oven to 325°F.
  2. Set a rack in a 16x13-inch roasting pan.
  3. Pat the turkey dry and place it breast side up on the rack.
  4. Rub the softened butter over the turkey skin.
  5. Season the turkey with the salt and pepper.
  6. Roast for 2 1/2 hours.
  7. Spread the remaining glaze over the turkey, apply a second coat after 15 minutes, and roast for 30 to 60 minutes more, until a thermometer reads 165°F in the thickest part of the breast and the innermost part of the thigh, away from bone.
Rest and serve
  1. Transfer the turkey to a carving board, tent loosely with foil, and rest for 30 minutes.
  2. Warm the reserved glaze in a small saucepan over low heat for 2 to 3 minutes, stirring.
  3. Serve the warm glaze with the carved turkey.

Notes

For the most reliable doneness, check the thickest part of the breast and the innermost part of the thigh away from bone. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a dairy-free swap, use an equal amount of olive oil instead of butter.