Orange Cranberry Glazed Holiday Turkey
A festive holiday turkey with a glossy glaze of cranberries and orange, perfect for special gatherings.
Ingredients
For the Turkey
- 1 whole whole turkey (12 to 14 pounds), thawed if frozen
- 4 tablespoons unsalted butter, softened
- 1 tablespoon olive oil
- to taste Salt
- to taste Pepper
- 1 whole orange, quartered
- 1 whole onion, cut into chunks
- 2 sprigs rosemary
- 2 sprigs thyme
For the Glaze
- 1.5 cups fresh cranberries
- 0.75 cups freshly squeezed orange juice
- 0.5 cups maple syrup or honey
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon grated orange zest
- 0.5 teaspoon cinnamon (optional)
- 1 teaspoon cornstarch mixed with 2 teaspoons water if needed for thickening
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Remove the giblets and pat the turkey dry inside and out with paper towels.
- Rub softened butter and olive oil all over the turkey, including under the skin if possible. Season generously with salt and pepper. Stuff the cavity with orange, onion, rosemary, and thyme.
Roasting
- Place the turkey on a rack in a roasting pan. Roast for 2 ½ to 3 hours, depending on size, or until a thermometer reads 165°F (74°C) in the thickest part of the thigh.
- During the final 45 minutes of roasting, brush the turkey with the glaze every 15 minutes.
Make the Glaze
- Combine cranberries, orange juice, honey, brown sugar, mustard, orange zest, and cinnamon in a saucepan. Simmer over medium heat until the cranberries burst and the sauce thickens, about 10 minutes.
- If desired, stir in the cornstarch mixture to thicken further.
Serving
- Remove the turkey from the oven and cover loosely with foil. Let rest for at least 20 minutes before carving. Serve with extra glaze on the side.
Notes
Moist Meat Tip: Always let your turkey rest before slicing. This keeps it juicy and flavorful. Double the Glaze: The glaze is so good you’ll want extra. Save some to serve as a sauce at the table. Add Depth: Stir in a splash of apple cider vinegar or balsamic for a deeper, more complex glaze. Make Ahead: The glaze can be made a day ahead and refrigerated. Reheat before brushing on the turkey.