Cranberry-Orange Glazed Roasted Turkey Recipe

Introduction

This Cranberry-Orange Glazed Roasted Turkey is a vibrant and flavorful centerpiece perfect for holiday dinners or special occasions. The combination of citrus, fresh rosemary, and a tangy cranberry glaze creates a juicy, aromatic bird that’s sure to impress your guests.

Ingredients

• 1 (12- to 14-lb.) Our Family® Young Turkey
• 5 small oranges, quartered
• 5 small yellow onions, quartered
• 5 fresh rosemary sprigs plus 1/2 Tbsp chopped
• 1 cup Our Family® Unsalted Butter (2 sticks), softened
• 2 tsp orange zest
• 2 tsp Our Family® Salt
• ½ (14-oz.) can Our Family® Jellied Cranberry Sauce
• ¼ cup Our Family® 100% Pure Vermont Maple Syrup
• 2 Tbsp fresh orange juice
• 1 Tbsp whole grain mustard
• 4 cups Our Family® Chicken Stock
• ¼ cup Our Family® 100% Pure Corn Starch
• 1 tsp Our Family® Pure Ground Black Pepper

Instructions

1. Step 1: Adjust the oven rack to the lowest position and preheat the oven to 400°F. Remove the neck, giblets, and liver from the turkey cavity; discard the liver. Place 4 oranges, 4 onions, the neck, and giblets in a large roasting pan. Set the turkey breast side up on top. Stuff the cavity with the rosemary sprigs, remaining 1 orange, and remaining 1 onion.
2. Step 2: In a medium bowl, mix the softened butter, orange zest, 1 teaspoon salt, and the chopped rosemary. Carefully loosen the skin over the turkey breast by working your fingers between the skin and meat, and spread the butter mixture evenly under the skin. Tie the legs together with kitchen string and tuck the wing tips under the turkey if they are not already secured.
3. Step 3: Roast the turkey for 25 minutes or until the skin is browned.
4. Step 4: Meanwhile, in a small saucepan, whisk together the cranberry sauce, maple syrup, orange juice, and mustard. Heat over medium until it simmers, then let simmer for 5 minutes, whisking occasionally to blend flavors. This will yield about 1 cup of glaze.
5. Step 5: Remove the turkey from the oven and brush it with about 3 tablespoons of the glaze. Reduce oven temperature to 325°F. Tent the turkey loosely with aluminum foil and continue roasting for 2 1/2 hours, or until the juices run clear and the internal temperature in the thickest part of the thigh reaches 160°F. Brush the turkey with more glaze every 30 minutes.
6. Step 6: When done, transfer the turkey to a cutting board, tent loosely with foil, and let it rest for 30 minutes. The internal temperature will rise to 165°F during this time.
7. Step 7: Remove the oranges and onions from the roasting pan. Skim off any excess fat from the pan drippings. Place the roasting pan on the stovetop over medium heat and add the chicken stock. Bring to a simmer and cook for 10 minutes, scraping up browned bits with a wooden spoon.
8. Step 8: In a small bowl, whisk the corn starch with 1/4 cup cold water until smooth. Whisk this mixture into the simmering pan and cook for 1 minute until the gravy thickens, stirring constantly. Remove from heat, season with black pepper and the remaining 1 teaspoon salt. Remove the neck and giblets and strain the gravy through a fine-mesh strainer if desired. This makes about 3 cups of gravy.

Tips & Variations

• For deeper flavor, brine the turkey overnight before roasting.
• Use fresh or frozen cranberries instead of jellied cranberry sauce for a chunkier glaze.
• Substitute fresh thyme for rosemary for a different herbal note.
• If you prefer a spicier glaze, add a pinch of cayenne pepper to the cranberry mixture.

Storage

Store leftover turkey and gravy separately in airtight containers in the refrigerator for up to 4 days. Reheat turkey slices gently in the microwave or oven to prevent drying; warm gravy on the stovetop, stirring occasionally before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the turkey glaze ahead of time?

Yes, you can prepare the cranberry-orange glaze a day in advance. Refrigerate it in an airtight container and warm it slightly before brushing onto the turkey during roasting.

How do I know when the turkey is fully cooked?

The turkey is fully cooked when the internal temperature reaches 165°F in the thickest part of the thigh after resting. The juices should run clear when pierced.

Cranberry-Orange Glazed Roasted Turkey Recipe

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★★★★★

4.5 from 112 reviews

This Cranberry-Orange Glazed Roasted Turkey is a succulent and flavorful holiday centerpiece featuring a juicy turkey roasted with aromatic oranges, onions, and rosemary. The bird is enriched with a fragrant orange butter under the skin and glazed with a tangy cranberry-orange sauce made from cranberry sauce, maple syrup, fresh orange juice, and whole grain mustard. The dish is complemented by a savory homemade gravy crafted from pan drippings, chicken stock, and cornstarch, resulting in a beautifully balanced meal perfect for special occasions.

• Author: Mia
• Prep Time: 30 minutes
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 45 minutes
• Yield: About 12 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Turkey and Aromatics

• 1 (12- to 14-lb.) Our Family® Young Turkey
• 5 small oranges, quartered
• 5 small yellow onions, quartered
• 5 fresh rosemary sprigs plus 1/2 Tbsp chopped rosemary

Butter Mixture

• 1 cup Our Family® Unsalted Butter (2 sticks), softened
• 2 tsp orange zest
• 2 tsp Our Family® Salt (divided)

Cranberry-Orange Glaze

• ½ (14-oz.) can Our Family® Jellied Cranberry Sauce
• ¼ cup Our Family® 100% Pure Vermont Maple Syrup
• 2 Tbsp fresh orange juice
• 1 Tbsp whole grain mustard

Gravy

• 4 cups Our Family® Chicken Stock
• ¼ cup Our Family® 100% Pure Corn Starch
• 1 tsp Our Family® Pure Ground Black Pepper
• 1 tsp Our Family® Salt (remaining)

Instructions

1. Prepare Turkey and Aromatics: Adjust oven rack to the lowest position and preheat the oven to 400°F. Remove the neck, giblets, and liver from the turkey cavity, discarding the liver. In a large roasting pan, arrange 4 oranges, 4 onions, the neck, and giblets. Place the turkey breast side up on top of these ingredients. Stuff the remaining 1 orange, 1 onion, and 5 rosemary sprigs inside the turkey cavity.
2. Apply Butter Mixture Under Skin: In a medium bowl, mix softened butter, orange zest, 1 teaspoon salt, and 1/2 tablespoon chopped rosemary. Gently loosen the skin over the turkey breast by working your fingers between the skin and the meat. Evenly distribute the butter mixture under the skin for flavor and moisture. Tie the legs with kitchen string and tuck the wing tips under the turkey if not already secured.
3. Initial Roasting: Roast the turkey in the preheated oven for 25 minutes or until the outside is golden brown.
4. Prepare Cranberry-Orange Glaze: In a small saucepan, whisk together cranberry sauce, maple syrup, fresh orange juice, and whole grain mustard. Heat over medium heat and bring to a simmer. Let it simmer for 5 minutes, whisking occasionally, until slightly thickened. This glaze yields about 1 cup.
5. Glaze and Continue Roasting: Remove the turkey from the oven and brush about 3 tablespoons of the cranberry-orange glaze over the surface. Reduce oven temperature to 325°F, loosely tent the turkey with aluminum foil, and return to the oven. Roast for 2 1/2 hours or until the internal temperature reaches 160°F in the thickest part of the thigh and juices run clear. Brush the turkey with the glaze every 30 minutes to build flavor and moisture.
6. Rest the Turkey: Transfer the turkey to a cutting board and loosely tent with foil. Let it rest for 30 minutes to allow the internal temperature to rise to the safe 165°F and juices to redistribute.
7. Prepare Gravy: Remove oranges and onions from the roasting pan and skim off excess fat from pan drippings with a spoon. Place the roasting pan on the stovetop over medium heat. Add chicken stock and bring to a simmer, scraping the browned bits from the bottom with a wooden spoon. Simmer for 10 minutes to develop flavor.
8. Thicken Gravy: In a small bowl, whisk cornstarch with 1/4 cup cold water until smooth. Whisk the cornstarch mixture into the simmering pan and cook for 1 minute or until slightly thickened, stirring constantly.
9. Finalize Gravy: Remove from heat and whisk in black pepper and the remaining 1 teaspoon salt. Remove neck and giblets from the pan. Strain the gravy through a fine-mesh strainer if desired for a smooth consistency. This makes about 3 cups of gravy.

Notes

• Ensure the turkey reaches an internal temperature of 165°F in the thickest part of the thigh for safe consumption.
• Resting the turkey before carving helps maintain juiciness and makes carving easier.
• You can prepare the cranberry-orange glaze a day in advance and refrigerate it for convenience.
• Use a meat thermometer to monitor the turkey’s internal temperature accurately.
• Skimming the excess fat from the pan drippings results in a less greasy gravy.

Keywords: roasted turkey, cranberry glaze, orange glaze, holiday turkey, Thanksgiving turkey, roasted poultry, homemade gravy