Whispering Pine Classic Roast Turkey with Sweet Cranberry Glaze
This delectable Thanksgiving main course is sure to bring a nostalgic and cinematic holiday feast right into your home. The tender and juicy roast turkey, infused with aromatic herbs, is glazed with sweet cranberries for a burst of flavor that will transport you back to cherished memories of family gatherings around the table.
Allergens
Contains gluten, wheat, dairy, and eggs.
Ingredients
- 1 (12
- 14 lb) whole fresh turkey
- 3 cups fresh cranberries
- 1 cup sugar
- 1 cup water
- 1/4 cup orange juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter, softened
- 1 large onion, peeled and quartered
- 3 stalks celery, cut into thirds
- 2 cups chicken or turkey broth
- 1 cup dry white wine
Instructions
- Preheat your oven to 325°F (160°C).
- Rinse the turkey inside and out, then pat it completely dry with paper towels. Loosen the skin from the breast by gently sliding your fingers underneath, being careful not to tear the skin. Rub softened butter evenly under the loosened skin.
- Season the cavity of the turkey with salt and pepper. Stuff the cavity with onion and celery stalks. Truss the legs together with kitchen twine if desired, for a neater appearance. Tuck the wings underneath the body.
- Place the turkey on a roasting rack in a large, shallow roasting pan. Pour 1 cup of broth and white wine into the bottom of the pan to prevent sticking and aid in basting.
- In a saucepan, combine cranberries, sugar, water, orange juice, cinnamon, cloves, allspice, salt, and pepper. Cook over medium heat until cranberries begin to burst and the mixture thickens, about 8 10 minutes. Remove from heat and let cool slightly.
- Brush the turkey skin with a generous layer of the sweet cranberry glaze. Place the turkey in the preheated oven, uncovered, for the first 30 minutes. After that time, cover loosely with aluminum foil to prevent over browning. Continue roasting and basting every 30 minutes with the cranberry glaze and pan drippings until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C), approximately 2 3 hours total cooking time.
- Once the turkey is fully cooked, remove from the oven and let it rest for about 20 minutes before carving. Keep it warm under aluminum foil to retain its juices.
Chef’s Insight
For a more hands-off approach, consider using a meat thermometer with a built-in timer to help ensure even cooking and perfect doneness.