Description
This Cranberry Orange Glazed Turkey recipe offers a flavorful and festive main dish perfect for holiday gatherings. Tender turkey pieces are roasted to juicy perfection and brushed with a tangy, sweet cranberry-orange glaze made from frozen juice concentrates, orange marmalade, and fresh rosemary. The glaze also serves as the base for a rich, flavorful pan gravy, making this dish both impressive and comforting.
Ingredients
Scale
Turkey and Seasoning
- 1 1/2 teaspoons kosher salt
- One 11-pound turkey, cut into 6 pieces
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon freshly ground black pepper
- 1 cup low-sodium chicken broth
Cranberry-Orange Glaze
- 1/2 cup frozen orange juice concentrate, thawed
- 1/2 cup frozen cranberry juice cocktail concentrate, thawed
- 1/4 cup orange marmalade
- 1 1/4 teaspoons chopped fresh rosemary
- 1 tablespoon butter
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Garnishes
- Assorted fresh herb sprigs
- Orange wedges
- Whole cranberries
Instructions
- Preheat and Prepare Oven: Position an oven rack in the bottom third of the oven and preheat to 400 degrees F (204 degrees C).
- Prepare Turkey: Rinse the turkey pieces thoroughly and pat them very dry using paper towels. Brush each piece all over with olive oil, then sprinkle evenly with kosher salt and freshly ground black pepper. Arrange the turkey pieces skin-side up on a baking sheet, placing breasts and thighs with the thick ends at the corners and drumsticks in the center.
- Roast Turkey: Roast the turkey in the preheated oven for 1 hour and 10 minutes.
- Apply Glaze and Continue Roasting: Remove the baking sheet from the oven and brush the turkey thoroughly with the Cranberry-Orange Glaze. Pour 1 cup of low-sodium chicken broth onto the baking sheet to prevent the drippings from burning. Return the turkey to the oven and roast an additional 20 minutes. If the turkey browns too quickly, cover loosely with foil. Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165 to 170 degrees F (74 to 77 degrees C), being careful not to touch the bone.
- Rest Turkey: Transfer the turkey pieces to a platter, brush generously with more glaze, and let rest for 25 to 30 minutes to allow juices to redistribute.
- Make Gravy: Meanwhile, scrape the pan juices and any browned bits from the baking sheet into a large measuring cup. Spoon off and discard the fat that rises to the surface. In a heavy, medium saucepan, heat the degreased pan juices over medium-high heat. Whisk in 2 to 3 tablespoons (or more to taste) of the cranberry-orange glaze and bring to a simmer, allowing the flavors to blend and the gravy to thicken slightly.
- Slice and Serve: Slice the rested turkey and arrange the pieces on a serving platter. Garnish with fresh herb sprigs, orange wedges, and whole cranberries. Serve the turkey accompanied by the cranberry-orange glaze gravy.
- Prepare Cranberry-Orange Glaze: In a small saucepan, combine the thawed orange juice concentrate, thawed cranberry juice cocktail concentrate, orange marmalade, and chopped fresh rosemary. Bring the mixture to a boil over medium-high heat and boil, whisking often, until the glaze thickens enough to coat the back of a spoon, about 15 minutes. Remove the pan from heat, whisk in butter until melted and combined, then season with kosher salt and freshly ground black pepper to taste.
Notes
- Ensure the turkey pieces are thoroughly dried before applying oil and seasoning to achieve crisp skin.
- Use a reliable instant-read thermometer to check doneness, avoiding contact with bones for an accurate reading.
- If turkey skin browns too fast during the second roasting phase, loosely tent the pieces with foil to prevent burning.
- Allowing the turkey to rest after roasting helps retain moisture and makes slicing easier.
- Adjust the amount of glaze whisked into the pan juices for the gravy based on desired flavor intensity.
- The glaze can be prepared in advance and gently reheated before using.
