Cranberry Orange Glazed Turkey
Whether you’re roasting a whole bird for a large gathering or preparing a baked turkey breast for an intimate holiday meal, this recipe adapts beautifully.
Equipment
- Roasting pan
- Meat Thermometer
- Small saucepan
- Basting Brush
- Mixing Bowls
- Zester or microplane
- Cutting board & sharp knife
- Aluminum Foil
Ingredients
For the Turkey
- 1 whole turkey 10–12 lbs or 1 large turkey breast (4–5 lbs)
- 4 tbsp unsalted butter softened
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
For the Cranberry Orange Glaze
- 2 cups fresh cranberries
- 1 cup orange juice freshly squeezed if possible
- Zest of 1 orange
- ½ cup brown sugar
- 2 tbsp honey or maple syrup
- 1 tbsp Dijon mustard
- ½ tsp cinnamon
- Pinch of salt
Instructions
Step 1: Prep the Turkey
- Remove the turkey from the fridge about 30–60 minutes before cooking to bring it to room temperature.
- Pat the turkey dry with paper towels—this helps the skin crisp up beautifully.
- Rub the softened butter all over the turkey, including under the skin if possible.
- Season generously with salt, pepper, garlic powder, and thyme. Don’t rush this step; proper seasoning makes a huge difference.
- Pro Tip: If you have time, let the seasoned turkey rest uncovered in the fridge for a few hours. This dries the skin slightly and gives you an extra-crispy finish.
Step 2: Make the Cranberry Orange Glaze
- In a small saucepan, combine fresh cranberries, orange juice, orange zest, brown sugar, honey, Dijon mustard, cinnamon, and a pinch of salt.
- Bring to a gentle simmer over medium heat.
- Cook for 10–12 minutes, stirring occasionally, until the cranberries pop and the sauce thickens.
- Remove from heat and let it cool slightly.
- Pro Tip: Whisk the glaze a few times while it’s simmering to keep it smooth and prevent sticking or burning.
Step 3: Roast the Turkey
- Preheat your oven to 325°F (165°C).
- Place the turkey in a roasting pan, breast side up, on a rack if you have one.
- Brush a generous layer of the cranberry orange glaze over the turkey.
- Roast the turkey according to size: about 15–17 minutes per pound for a whole bird, or 20–25 minutes per pound for a turkey breast.
- About halfway through, brush more glaze over the turkey to build that beautiful glossy coating.
- Pro Tip: Tent the turkey loosely with aluminum foil if the skin starts to brown too quickly, then remove the foil for the last 30 minutes of roasting for a perfect golden finish.
Step 4: Rest and Serve
- Once the turkey reaches an internal temperature of 165°F (74°C) in the thickest part, remove it from the oven.
- Let the turkey rest for at least 15–20 minutes before carving. This keeps the meat juicy and flavorful.
- Serve with extra cranberry orange glaze or homemade cranberry sauce with orange on the side.
- Pro Tip: Slice against the grain for tender, melt-in-your-mouth pieces, especially for turkey breast.
Notes
Nutritional Value (per serving)
- Calories: 350–400 kcal
- Protein: 35–40 g
- Fat: 15–18 g
- Saturated Fat: 5–7 g
- Carbohydrates: 12–15 g
- Sugar: 8–10 g
- Fiber: 1–2 g
- Sodium: 450–500 mg