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Orange Cranberry Glazed Turkey

Orange cranberry glazed turkey is roasted with butter, orange, onion, and thyme, then brushed with a tangy cranberry glaze. The glaze simmers until the berries burst and thickens, coating the turkey with a bright, sweet-tart finish.
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Prep Time 20 minutes
Cook Time 3 hours 45 minutes
resting 30 minutes
Total Time 4 hours 35 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 whole turkey 12- to 14-pound, fully thawed
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 4 tbsp unsalted butter softened
  • 1 yellow onion medium, quartered
  • 1 orange medium, quartered
  • 4 sprigs fresh thyme
For the glaze
  • 1 bag (12 oz) cranberries fresh or frozen
  • 1 cup orange juice
  • 0.75 cup light brown sugar packed
  • 1 tbsp Dijon mustard

Equipment

  • 1 large roasting pan
  • 1 medium saucepan

Method
 

Prepare the turkey
  1. Preheat the oven to 325°F and set a rack in a large roasting pan.
  2. Remove the turkey neck and giblets, then pat the turkey dry inside and out.
  3. Season the cavity and skin with the salt and pepper.
  4. Loosen the skin over the breast and thighs and spread all the butter evenly underneath.
  5. Place the onion, orange, and thyme inside the cavity.
  6. Set the turkey breast-side up on the rack.
Roast the turkey
  1. Roast for 2 1/2 hours.
Make the glaze
  1. While the turkey roasts, combine the cranberries, orange juice, brown sugar, and Dijon mustard in a medium saucepan.
  2. Bring to a boil over medium-high heat, then simmer for 12 to 15 minutes, stirring occasionally, until the cranberries burst and the glaze thickens.
Glaze and finish
  1. Check the turkey’s temperature; when the thickest part of the breast is about 145°F, brush the turkey with glaze.
  2. Return it to the oven and roast for about 20 to 45 minutes, brushing with glaze every 15 minutes, until the breast and innermost thigh reach 165°F; total roasting time is usually 3 to 3 3/4 hours.
  3. If the glaze darkens too quickly, loosely tent the turkey with foil.
  4. Transfer the turkey to a cutting board and rest for 30 minutes before carving.

Notes

For juicy slices, rest the turkey for the full 30 minutes before carving. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a dairy-free option, use dairy-free butter in place of the unsalted butter.