Cozy Christmas Herb-Roasted Turkey with Cranberry Orange Glaze

Allergens

This recipe contains eggs, dairy, gluten, nuts, soy, and wheat. Please check the labels of your ingredients to ensure they are suitable for your dietary needs.

Ingredients

• 1 12
• 14 lb whole turkey, thawed if frozen
• 2 cups fresh cranberries
• 1 medium orange, zested and juiced
• 3 tablespoons butter, softened
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh sage
• 1/4 cup chopped fresh rosemary
• 1/4 cup chopped fresh thyme
• 1/4 cup olive oil
• 3 cups water or turkey broth

Instructions

1. Preheat your oven to 325°F (160°C). Remove the giblets and neck from the turkey cavity, if present. Rinse the turkey with cold water and pat dry with paper towels.
2. In a small bowl, combine the orange zest, orange juice, butter, salt, pepper, parsley, sage, rosemary, thyme, and olive oil to create a flavorful herb mixture.
3. Carefully loosen the skin of the turkey by gently sliding your fingers between the skin and meat, being careful not to tear the skin. Spread half of the herb mixture under the loosened skin, ensuring it is evenly distributed. Rub the remaining herb mixture over the entire exterior of the turkey, including the legs and wings.
4. Truss the turkey legs together with kitchen twine if desired for a neater presentation. Place the turkey on a roasting rack in a large roasting pan. Pour 3 cups of water or turkey broth into the bottom of the pan to prevent the turkey from sticking and to create steam during cooking.
5. Roast the turkey in the preheated oven for approximately 20 minutes per pound, until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). If the breast begins to brown too quickly, you can loosely tent the turkey with aluminum foil.

Chef’s Insight

- To make this dish even more festive, you can add red and green bell peppers to the roasting pan for added color.