Cranberry Orange Turkey Recipe for a Bright Holiday Table
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Author:samantha
Total Time:5 hours 30 minutes
Yield:12-14 servings 1x
Description
Taste a juicy Cranberry Orange Turkey with a bright zesty glaze an easy recipe that elevates your holiday table and invites guests to linger for seconds
Ingredients
Scale
12–14 lb whole turkey, thawed
2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
2 tablespoons olive oil or melted butter
2 tablespoons orange zest
1 cup fresh orange juice
12 oz fresh cranberries
1/2 cup brown sugar
1 tablespoon Dijon mustard
2 cloves garlic, minced
1–2 teaspoons fresh thyme
1 teaspoon fresh rosemary
1 cup chicken stock or turkey stock
2 tablespoons unsalted butter, melted
1/4 cup white wine (optional)
Instructions
Step 1: Prep the turkey and equipment — Remove the turkey from the refrigerator about 90 minutes before roasting to take the chill off. Pat the bird dry with paper towels, including under the skin. Preheat the oven to 325°F (163°C) and place a rack in a large roasting pan. Lightly oil the rack if using a roasting rack.
Tip: Weigh the turkey if possible to estimate roasting time more accurately. A common guideline is about 13–15 minutes per pound at 325°F, but brining, stuffing, and glaze can alter timing.
Step 2: Make the glaze (cranberry orange reduction) — In a medium saucepan, combine fresh cranberries, orange juice, brown sugar, orange zest, Dijon mustard, minced garlic, thyme, rosemary, and stock. Bring to a gentle simmer, then reduce to medium-low and cook until the cranberries break down and the mixture thickens to a syrupy glaze (about 12–15 minutes). Mash some berries with the back of the spoon to release pectin for body.
Optional alcohol note: If using white wine, add it during simmering and let the alcohol cook off for 2–3 minutes before adding stock. Puree the glaze with an immersion blender for a smoother texture if desired, then return to heat and reduce to a sauce-like consistency. Stir in melted butter at the end for gloss and richness.
Step 3: Season and prepare the roasting plan — Season the turkey generously with kosher salt and pepper. Rub the outside with olive oil or melted butter. Let the seasoned turkey rest 15–20 minutes if time allows. Tuck wings behind the bird and truss the legs with kitchen twine if desired. Place a cup of stock or water in the roasting pan.
Step 4: Begin roasting and baste with glaze — Roast the turkey uncovered for the first 60–75 minutes to begin browning. After the first hour, glaze with cranberry orange reduction. Return to the oven and baste every 25–30 minutes with glaze and pan juices. Internal temperature should be 165°F (74°C) in the breast and 175°F (80°C) in the thigh. If browning too quickly, tent with foil and/or add a shallow bowl of water to create humidity.
Step 5: Finish, rest, and glaze again — When the turkey reaches the target temperatures, remove from the oven and rest 20–30 minutes. Brush with a final layer of glaze for a glossy finish and serve with pan juices. Carve at the table for best presentation.
Notes
A showstopping holiday main dish featuring a bright cranberry-orange glaze that yields crisp skin and juicy meat. This data-informed recipe includes step-by-step instructions, healthier alternatives, and tips to tailor the glaze for dietary needs.
