Roast turkey with cranberry orange glaze is an easy Thanksgiving turkey brushed with a tart cranberry, orange and chipotle glaze, ready in 4 1/2 hours. That makes it a festive Thanksgiving dinner or Christmas centerpiece for a crowd, since the glaze lacquers the skin a deep, glossy ruby red.
Hold the glaze until the turkey has roasted 2 full hours, since 1 1/4 cups of sugar burns before a 13 pound bird is done. Brush it on every 20 minutes for the last hour, then tent with foil once the skin is as dark as you like. Let the glaze cool slightly before each coat, so it clings instead of running into the pan.
A heaping tablespoon of chipotles in adobo and a splash of cider vinegar keep the glaze smoky and sharp rather than candy sweet. Half of it is set aside before any brushing starts, so the same pot gives you a warm cranberry sauce for the table. The orange zest and juice brighten it, and the butter gives the glaze a gloss that holds in the oven.
The method says to strain the glaze but never says what to do with what stays in the sieve. That is most of 2 pounds of cranberries, nearly three 12 ounce bags, already cooked with sugar, orange and chipotle. Press it through for extra glaze, or keep the solids as a ready made cranberry sauce.
Roast Turkey with Cranberry Orange Glaze
Course: Main CourseCuisine: AmericanDifficulty: Easy12
servings20
minutes3
hours725
kcalA whole turkey roasted with herb butter and broth, then lacquered in the final hour with a smoky cranberry, orange and chipotle glaze.
Ingredients
- For the Turkey:
One 12 to 14 pound turkey
2 tablespoons kosher salt, plus 1 teaspoon for the glaze
1/2 teaspoon freshly ground black pepper
8 sprigs fresh rosemary, divided
8 sprigs fresh thyme, divided
6 tablespoons unsalted butter, melted
1 to 3 cups low-sodium chicken broth
- For the Cranberry Orange Glaze:
4 tablespoons unsalted butter
1 small onion, chopped
3 cloves garlic, smashed
2 pounds cranberries
1 1/4 cups sugar
1/4 cup cider vinegar
1 heaping tablespoon chipotles in adobo
Finely grated zest and juice of 2 oranges
Directions
- Season and rest: Heat the oven to 350F. Pat the turkey dry, tuck the wings and rub it inside and out with the 2 tablespoons salt and the pepper. Stuff the cavity with 5 sprigs each of rosemary and thyme, tie the legs and set it breast up on a rack in a roasting pan, then rest 1 hour at room temperature.
- Make the glaze: Melt the 4 tablespoons butter in a saucepan over medium heat and cook the onion, garlic and remaining herb sprigs until soft, 6 minutes. Add the cranberries, sugar, vinegar, chipotles, orange zest and juice and 1 teaspoon salt and simmer until the berries burst, 8 minutes. Strain, pressing on the solids, and set half aside for serving.
- Butter and roast: Brush the melted butter all over the turkey and pour 1 cup broth into the pan. Roast 2 hours, basting with the drippings every 30 minutes after the first hour and adding broth if the pan looks dry.
- Glaze the turkey: Brush the turkey with the glaze every 20 minutes until a thermometer in the thickest part of the thigh reads 165F, about 1 hour more. Tent with foil once the skin is as dark as you like.
- Rest and serve: Move the turkey to a carving board and rest 30 minutes before carving. Serve with the reserved glaze and keep the strained cranberries as a chunky sauce.
FAQs
How many does roast turkey with cranberry orange glaze serve?
The recipe says 8, but a 13 pound turkey gives about 3.4 kilograms of meat. That is roughly 420 grams a person at 8, so it comfortably feeds 12 at about 280 grams each. At 12 servings, glaze included, it comes to around 725 calories a plate. Leftover turkey keeps 3 to 4 days in the fridge and freezes for up to 4 months.
Is the glaze spicy?
Only a little. One heaping tablespoon of chipotles in adobo spread through 2 pounds of cranberries gives a smoky warmth rather than real heat. For a milder glaze use just the adobo sauce, and for more kick add a second spoonful of chopped peppers. Chipotles in adobo keep for weeks in a sealed jar in the fridge, so the rest of the can is not wasted.
Can I make the glaze ahead?
Yes, cook and strain it up to 3 days ahead and keep it covered in the fridge. It sets firm as it chills, so warm it gently in a small pan until it brushes easily. Keep the basting half and the serving half in separate containers, since a brush that touched the turkey carries raw juices and cross contamination is easy to miss. A spoonful of water loosens it if it thickens too much on the stove.
What do I do with the cranberries left in the strainer?
Stir a spoonful of the glaze back into them and serve them as a chunky cranberry sauce, since they are already sweetened and seasoned. They keep in the fridge for a week and spread well on leftover turkey sandwiches. If you want a smoother sauce with the same smoky kick, make this cranberry chipotle sauce too.
Can I make gravy from the drippings?
Yes, though they pick up some sweetness from the glaze dripping into the pan. Pour them off before the glazing starts if you want a more classic flavor, then skim and whisk them into the best gravy ever. Taste before adding salt, since the bird was seasoned with 2 tablespoons of it. Start the gravy while the turkey rests for its 30 minutes, so both are ready together.
