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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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/cranberry-orange-glazed-roasted-turkey-recipe/