Festive Herb Roasted Turkey with Cranberry-Orange Sauce and Garlic Mashed Potatoes

Allergens

Eggs, Dairy, Wheat

Instructions

1. Preheat your oven to 350°F (175°C).
2. Rinse the turkey and remove giblets, if present. Pat dry with paper towels.
3. In a small bowl, combine cranberries, orange juice, parsley, sage, rosemary, melted butter, salt, pepper, and poultry seasoning. Mix well to create the herb mixture.
4. Gently loosen the skin of the turkey breast and spread half of the herb mixture underneath the skin. Rub the remaining herb mixture evenly over the outside of the turkey.
5. Place the turkey on a roasting rack in a large roasting pan, breast side up. Tuck the wing tips under the bird and tie the legs together if needed for even cooking.
6. Roast the turkey in the preheated oven for 20 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Baste with pan juices every 30 minutes during cooking.
7. While the turkey is roasting, prepare the cranberry orange sauce by combining cranberries, orange juice, sugar, and grated orange zest in a medium saucepan. Cook over medium heat until the cranberries burst and the sauce thickens. Set aside to cool.
8. Boil the potatoes in a large pot of salted water for 15 20 minutes or until fork tender. Drain well.
9. In a small saucepan, combine milk or heavy cream, garlic, butter, salt, and pepper. Heat over low heat until the butter is melted and the garlic is fragrant, but do not let it boil.
10. Mash the potatoes with a potato masher or ricer, then gradually add the milk mixture, stirring until smooth and creamy. Adjust seasoning if needed.
11. Once the turkey has reached the desired internal temperature, remove from the oven and let rest for 20 minutes before carving.
12. Carve the turkey into slices or portions and serve alongside cranberry orange sauce and garlic mashed potatoes.

Chef’s Insight

To ensure even cooking, tuck the wing tips under the bird and tie the legs together before roasting.