Cranberry Glazed Turkey

At my house, roasting a whole turkey is a once-a-year event that fills our kitchen with holiday aromas and causes everyone to ask when dinner will be ready! I promise this will be your new favorite turkey recipe, and if you're like me, it will remind you of holiday meals at Grandma's house. 🏠

For more options during Thanksgiving, try this salt-brined Dutch Oven Turkey Breast, or make it in a slow cooker with this easy Crock Pot Turkey Breast recipe. (Be sure to save some leftovers after the holidays for Leftover Turkey Casserole and Cranberry Turkey Sliders).🍗

Ingredient Notes

Below are the ingredients you'll need to roast this delicious whole turkey! For quantities, see the printable recipe card.

• Whole Turkey: Use a thawed whole bird with giblets removed. A medium-sized turkey (around 15 pounds) cooks evenly and stays juicy.
• Salt: The base of the brine that seasons the meat from the inside out and helps it stay tender.
• Cranberry Juice and Orange Juice: These add natural sweetness and tang to both the brine and glaze, giving the poultry its signature citrus-cranberry flavor.
• Fresh Herbs: Fresh rosemary sprigs and fresh thyme bring that classic holiday aroma that makes the turkey so flavorful and festive.
• Orange Slices: Infuse the brine with citrus notes and can be added inside the poultry cavity while roasting for extra flavor.
• Butter and Orange Zest: The butter keeps the lean meat moist and helps the skin brown well, while the zest brightens the flavor.

• Black Pepper and Salt: Simple seasonings that let the cranberry and citrus flavors shine.
• Brown Sugar: Helps the glaze thicken and caramelize for a shiny coating.
• Cranberry Sauce: Used in both the glaze and the gravy. Whole berry cranberry sauce adds a nice texture and extra tartness.
• Turkey Broth: Keeps the meat juicy while roasting and adds flavor to the pan juices for the cranberry-orange gravy.
• Flour: Thickens the gravy so it has a smooth texture.
• Orange Juice (for the gravy): Adds a subtle citrus note that ties the glaze and gravy together so well.
• Bay Leaves: Bring a soft herbal depth to the brine that balances out the fruitiness.

Step by Step Instructions

Brine

1. In a large pot or plastic brining bin, combine salt, cranberry juice, orange juice, bay leaves, rosemary, thyme, and sliced orange.
2. Add enough cold water to cover and stir until the salt dissolves.
3. Submerge the turkey breast side up in the brine, ensuring it's fully covered. Refrigerate 8 to 24 hours so the flavors can infuse the meat and keep it tender and juicy.
4. Remove the bird from the brine and rinse well to remove extra salt. Pat dry with paper towels. Save the herbs and fruit slices to place inside the cavity before roasting.

Roasted Turkey

1. Preheat oven to 375°F and move oven rack to the lowest level.
2. In a small bowl, combine softened butter, orange zest, salt, and pepper.
3. Gently loosen the skin over the breast meat and spread half the butter underneath, then rub the rest all over the top of the bird.
4. Place the poultry breast side up in a shallow roasting pan coated with cooking spray. Add one cup of broth and the reserved herbs and fruit.
5. Tuck wings under the bird to prevent burning and tie the legs together with butcher's twine. Roast uncovered for about 10 to 12 minutes per pound, or until the internal temperature reaches 165°F. Tent with foil if it browns too quickly.
6. Let the meat rest for 15 minutes before carving with a sharp knife. This keeps the breast meat juicy and tender.

Cranberry Glaze

1. In a 1-quart saucepan over medium-high heat, combine cranberry sauce, orange juice, and brown sugar.
2. Simmer until thickened, stirring often.
3. Brush half of the glaze over the turkey during the last 20 minutes of roasting, then brush the remaining glaze just before removing from the oven.

Gravy

1. In a small saucepan, whisk together drippings, broth, cranberry sauce, flour, orange juice, and a tablespoon of butter.
2. Simmer until thickened, whisking occasionally.
3. Season with salt and pepper to taste.

Favorite Pairings

• Cornbread Biscuit Dressing: Southern-style and full of herbs, it goes great with the citrus and cranberry flavors.
• Garlic Redskin Mashed Potatoes: Creamy and buttery, perfect for soaking up that cranberry-orange gravy.
• Cranberry Brussels Sprouts: Roast them until crisp and caramelized for a fresh, earthy side that balances the sweet glaze.
• Green Bean Casserole: A classic, creamy favorite that adds comfort to every bite. Or, serve Smothered Green Beans for old-fashioned flavor.
• Thanksgiving Punch: Serve this non-alcoholic Thanksgiving punch recipe so the whole family can join the fun, or kick things up a notch with a Cranberry Moscow Mule Mocktail.

Variations

• Maple Orange Glaze: Replace the brown sugar with maple syrup for a deeper sweetness.
• Fresh Cranberries: Cook fresh cranberries with orange juice and brown sugar until they burst and thicken, then use them in place of canned.
• Slow Cooker Option: For an easier version, use turkey breast and roast in the slow cooker. Glaze it at the end for the same great flavor.

Helpful Tips

1. Start your brine the night before or up to 24 hours ahead so the poultry has plenty of time to soak up all that flavor.
2. Rinse the bird well after brining to prevent it from tasting too salty, then pat it completely dry before buttering.
3. Use a meat thermometer to know exactly when it's done. The breast and thigh should both reach 165°F for perfect results.
4. Brush on the cranberry orange glaze during the last 20 minutes of roasting so it gets that shiny finish without burning.
5. Let the meat rest for at least 15 minutes before carving so the juices have time to settle.

Recipe FAQ

Storage Guide

Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Keep the meat separate from the gravy for best results.

Freeze: Meat can be frozen for up to 2 to 3 months. Slice or shred the meat, place in freezer safe containers or bags. The gravy can also be frozen separately for up to 3 months.

Reheat:  Reheat slices in a covered dish with a splash of broth at 325°F until warmed through. You can also reheat in the microwave, but add a bit of gravy or broth to keep it moist. Reheat gravy on the stovetop over low heat, whisking occasionally, until heated through.

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