Winter Wonderland Roast Turkey with Cranberry Orange Glaze

Allergens

This recipe contains tree nuts (cinnamon), soy, and dairy. Please be aware of potential allergens when preparing this dish.

Ingredients

• 1 12
• 14 lb whole turkey, thawed if frozen
• 6 cups fresh cranberries
• 3 large oranges, zested and juiced (reserve 1 cup of juice)
• 1 cup granulated sugar
• 1/2 cup water
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 1 tablespoon paprika
• 1 tablespoon kosher salt
• 1 teaspoon black pepper, freshly ground
• 1/4 cup melted butter

Instructions

1. Preheat your oven to 325°F (160°C). Remove the turkey giblets and wash the turkey thoroughly inside and out, then pat dry with paper towels.
2. In a saucepan over medium heat, combine the cranberries, orange zest, orange juice, sugar, and water. Cook until the cranberries pop and the mixture thickens, about 10 minutes. Strain the mixture through a fine mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Set aside.
3. In a small bowl, combine the cinnamon, ginger, paprika, kosher salt, and black pepper. Rub the spice mixture all over the turkey skin, then truss the turkey (tuck the wings underneath and tie the legs together). Place the turkey on a roasting rack in a roasting pan, breast side up.
4. Brush the melted butter evenly over the turkey skin. Roast the turkey for 15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
5. After about an hour and a half of roasting, baste the turkey with the cranberry orange glaze. Continue to roast for another 30 minutes or until the turkey is fully cooked.

Chef’s Insight

To ensure a juicy and tender turkey, let it rest for 20-30 minutes after cooking before carving. This allows the juices to redistribute throughout the meat.