Ultimate Cranberry Orange Glazed Turkey In 90 Minutes

 Introduction of Cranberry Orange Glazed Turkey

Let’s be honest. The thought of roasting a whole turkey can be daunting. The eternal struggle between achieving crispy, golden skin and perfectly cooked, juicy meat is enough to make even a seasoned cook break a sweat. But what if I told you there’s a better way? A method that throws tradition a curveball for the sake of incredible flavor and foolproof results. Welcome to my world, and to this recipe for a show-stopping Cranberry Orange Glazed Turkey.

I’m Chef Andrew, and in my kitchen, we prioritize flavor and technique over rigid convention. This isn’t just another turkey recipe; it’s a complete reimagining. By breaking down the bird and roasting the parts, we ensure every piece—from the lean breast to the robust thigh—cooks evenly and efficiently. But the true star is the glaze.

We’re moving far beyond the canned jelly of holidays past. This vibrant, homemade Cranberry-Orange Glaze is a beautiful balance of tart and sweet, with a hint of aromatic rosemary, that caramelizes into a sticky, glossy masterpiece. It’s the centerpiece your holiday table deserves, without the stress you definitely don’t. So, tie on your apron, and let’s create a turkey that will have your guests asking for the recipe before they’ve even asked for seconds.

Ultimate Cranberry Orange Glazed Turkey In 90 Minutes

This incredible cranberry orange glazed turkey revolutionizes holiday cooking with a foolproof method that delivers perfectly juicy meat and crispy, caramelized skin in just 90 minutes. By parting the bird and using a homemade glaze, you’ll achieve restaurant-quality results that will become your new family tradition.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Resting Time 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 320 kcal

Equipment

• Baking Sheet
• Instant-read thermometer
• Small saucepan

Ingredients

  

For the Turkey

• 1 11-pound turkey cut into 6 pieces (breasts, thighs, drumsticks)
• 2 tablespoons extra-virgin olive oil
• 1.5 teaspoons kosher salt
• 0.75 teaspoon freshly ground black pepper
• 1 cup low-sodium chicken broth

For the Cranberry Orange Glaze

• 0.5 cup frozen orange juice concentrate thawed
• 0.5 cup frozen cranberry juice cocktail concentrate thawed
• 0.25 cup orange marmalade
• 1.25 teaspoons fresh rosemary chopped
• 1 tablespoon unsalted butter
• 0.25 teaspoon kosher salt
• 0.125 teaspoon freshly ground black pepper

For Garnish

• fresh herb sprigs rosemary, thyme, or sage
• orange wedges
• whole cranberries

Instructions

 

• Preheat your oven to 400°F and position the rack in the bottom third of the oven for even cooking.
• Prepare the cranberry orange glaze by combining orange juice concentrate, cranberry juice concentrate, orange marmalade, and rosemary in a small saucepan. Bring to a boil and cook for 12-15 minutes until thickened enough to coat the back of a spoon.
• Remove the glaze from heat and whisk in butter until smooth. Season with salt and pepper, then set aside.
• Rinse turkey pieces and pat completely dry with paper towels. Brush with olive oil and season generously with salt and pepper on all sides.
• Arrange turkey pieces skin-side up on a baking sheet, placing larger pieces at the corners and smaller pieces in the center for even roasting.
• Roast for 70 minutes, then remove from oven and brush generously with the prepared glaze. Pour chicken broth onto the baking sheet to prevent burning and create gravy base.
• Return to oven for final 20 minutes of roasting, covering loosely with foil if browning too quickly. Turkey is done when internal temperature reaches 165°F in the thickest part of the thigh.
• Transfer turkey to platter, brush with additional glaze, and let rest for 25-30 minutes before carving to ensure juicy results.
• While turkey rests, make the gravy by degreasing pan juices and whisking in 2-3 tablespoons of remaining glaze. Simmer until flavors combine.

Notes

For the crispiest skin, ensure turkey pieces are completely dry before seasoning and roasting. The glaze can be made up to 3 days ahead and refrigerated. Let turkey come to room temperature for 30 minutes before roasting for most even cooking. Don’t skip the resting time – it’s crucial for juicy meat!

Keyword Christmas, Holiday, Thanksgiving

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Why You’ll Love This Recipe “Cranberry Orange Glazed Turkey”

This Cranberry Orange Glazed Turkey is the answer to your holiday prayers. It’s the kind of dish that turns a simple meal into a celebrated feast, and once you try this method, you might never go back to roasting a whole bird the old-fashioned way.

• Juicy & Evenly Cooked Every Time: By roasting the turkey in parts, the delicate breast meat won’t dry out waiting for the darker thighs to cook through. You get perfectly cooked, succulent meat across the board.
• A Glaze That Shines: Forget one-note, overly sweet glazes. Our Cranberry-Orange reduction is a sophisticated blend of tart, sweet, and herbal notes that creates a stunning, lacquered finish you simply can’t get from a jar.
• Surprisingly Simple & Streamlined: Don’t let the impressive result fool you. The technique is straightforward and removes the guesswork. No more wrestling with a heavy, awkward bird or worrying about uneven roasting.
• The Ultimate Gravy, Simplified: The foundation for your gravy is built right on the baking sheet. By deglazing with broth and whisking in our signature glaze, you create an instant, complex sauce that ties the entire dish together beautifully.
• A True Crowd-Pleaser: This is the centerpiece that wins rave reviews. The vibrant, festive colors and the incredible aroma that fills your kitchen create an experience of comfort and celebration that will impress your guests from the moment they arrive.

This recipe is more than just a meal; it’s about achieving culinary triumph and the deep satisfaction that comes with it.

 Ingredients Needed for Cranberry Orange Glazed Turkey

Gathering high-quality, simple ingredients is the first step to a remarkable dish. Here’s what you’ll need to create this masterpiece. I’ve grouped them to make your prep work in the kitchen a breeze.

For the Turkey & Roasting:

• One 11-pound turkey, cut into 6 pieces (breasts, thighs, and drumsticks)
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons kosher salt (It’s my preferred salt for its clean taste.)
• 3/4 teaspoon freshly ground black pepper, freshly cracked
• 1 cup low-sodium chicken broth (for deglazing the pan)

For the Cranberry-Orange Glaze:

• 1/2 cup frozen orange juice concentrate, thawed (This gives an intense orange flavor.)
• 1/2 cup frozen cranberry juice cocktail concentrate, thawed
• 1/4 cup orange marmalade (adds a lovely bittersweet note and body)
• 1 1/4 teaspoons chopped fresh rosemary (Trust me, fresh makes all the difference here.)
• 1 tablespoon unsalted butter, chilled (to finish the glaze with a beautiful sheen)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

For the Final Garnish of Cranberry Orange Glazed Turkey:

• Assorted fresh herb sprigs (rosemary, thyme, or sage)
• Fresh orange wedges
• A handful of whole fresh cranberries

 How to Make Cranberry Orange Glazed Turkey

Follow these steps carefully, and you’ll be rewarded with a turkey that is as beautiful as it is delicious. Remember, great cooking is about technique and patience.

Part A: Make the Glaze First

1. Combine and Reduce: In a small saucepan, combine the thawed orange juice concentrate, cranberry juice concentrate, orange marmalade, and chopped fresh rosemary. Bring this to a lively boil over medium-high heat, whisking occasionally to prevent sticking.
2. Thicken to Perfection: Continue boiling until the mixture reduces and thickens significantly. You’ll know it’s ready when it thickly coats the back of a spoon, leaving a clear trail when you run your finger across it. This should take about 12-15 minutes. This step is crucial for a glaze that will stick to the turkey and not just run off.
3. Finish and Set Aside: Remove the pan from the heat. Whisk in the cold butter until the glaze is smooth and glossy. This final enrichment gives the glaze a beautiful sheen. Season with the 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside while you prepare the turkey.

Part B: Roast the Turkey to Perfection

1. Prep the Oven: Position one oven rack in the bottom third of your oven—this ensures the turkey roasts and browns evenly without the top getting too close to the heating element. Preheat your oven to 400°F (200°C). A properly preheated oven is non-negotiable for a perfect start.
2. Prepare the Turkey Pieces: Rinse the turkey parts under cold water and then pat them extremely dry with paper towels. This is my number one tip for crispy skin. Brush all sides lightly with olive oil, then season generously and evenly with the 1 1/2 teaspoons of kosher salt and 3/4 teaspoon black pepper.
3. Initial Roast: Arrange the turkey pieces on a large, rimmed baking sheet, skin-side up. Place the larger, thicker pieces (breasts, thighs) towards the corners and the smaller drumsticks in the center for even cooking. Roast, undisturbed, for 1 hour and 10 minutes.

Part C: Glaze, Finish, and Rest

1. Apply the First Glaze: Carefully remove the turkey from the oven. Using a pastry brush, apply a generous, even layer of your prepared Cranberry-Orange Glaze over all the pieces.
2. Create the Gravy Base and Finish Roasting: Pour the cup of low-sodium chicken broth directly onto the baking sheet around the turkey. This will steam and prevent the precious drippings from burning, creating the foundation for your gravy. Return the pan to the oven and roast for another 20 minutes. If the skin is browning too quickly, lay a loose tent of foil over the top. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) reads 165°F.
3. The Critical Rest: Transfer the turkey to a clean platter or cutting board. Brush it with another generous layer of the remaining glaze—this is for maximum flavor and a gorgeous finish. Let the turkey rest for 25-30 minutes. Do not skip this! Resting allows the juices to redistribute throughout the meat, ensuring every slice is moist.

Part D: Create the Simple Pan Gravy

1. Degrease the Juices: While the turkey rests, carefully pour all the pan juices and browned bits from the baking sheet into a large measuring cup or a fat separator. Let it sit for a minute, then spoon off and discard the fat that rises to the surface.
2. Build the Gravy: Transfer the degreased pan juices to a medium saucepan and heat over medium-high. Whisk in 2 to 3 tablespoons of the remaining glaze (add more to your taste) and bring to a simmer. Let it cook for 2-3 minutes for the flavors to marry. Taste and adjust seasoning if needed.

To Serve Cranberry Orange Glazed Turkey:
Slice the turkey and arrange it beautifully on the platter. Garnish with the fresh herb sprigs, orange wedges, and whole cranberries for a festive touch. Serve immediately with the warm Cranberry-Orange Gravy on the side.

Serving and Storage Tips of Cranberry Orange Glazed Turkey

Serving Suggestions of Cranberry Orange Glazed Turkey:
For a truly stunning presentation, place your large platter of glazed turkey at the center of the table. Scatter the fresh herb sprigs, orange wedges, and whole cranberries you prepared for garnish around the turkey, creating a vibrant, rustic feel. I love serving this turkey family-style, allowing guests to choose their favorite cut. Pour the warm Cranberry-Orange gravy into a beautiful gravy boat for guests to help themselves. For the ultimate holiday plate, pair this main course with classic, comforting sides that won’t compete with the glaze’s bright flavor. Creamy mashed potatoes, roasted Brussels sprouts with bacon, a savory herb stuffing, and a simple green bean almondine are all perfect companions.

Storage and Reheating of Cranberry Orange Glazed Turkey:

• Storage: Allow any leftover turkey to cool to room temperature within two hours of cooking. Store the meat, separated from the bones if possible, in airtight containers in the refrigerator. Properly stored, it will keep for 3-4 days. The gravy can be stored separately in the fridge for the same amount of time.
• Reheating: To prevent the turkey from drying out, gentle reheating is key. I recommend placing the slices in an oven-safe dish with a few spoonfuls of the leftover gravy or a splash of chicken broth. Cover tightly with foil and warm in a 325°F (160°C) oven until heated through. You can also reheat single portions gently in the microwave, covered, using the defrost setting or low power. Reheat the gravy slowly in a small saucepan over low heat, adding a splash of broth or water if it has thickened too much.
• Freezing: You can freeze the cooked, unglazed turkey meat for up to 2 months. Wrap portions tightly in plastic wrap and then in foil or place in freezer-safe bags. I do not recommend freezing the glazed pieces, as the texture of the glaze can become unpleasant upon thawing. The glaze itself can be frozen separately for up to a month. Thaw everything overnight in the refrigerator before reheating.

Helpful Notes of Cranberry Orange Glazed Turkey

Here are a few extra insights from my years in professional kitchens to help you truly master this dish:

• The Carving Secret of Cranberry Orange Glazed Turkey: Since the turkey is already segmented, “carving” is a breeze. Use a sharp chef’s knife or carving knife. For the breasts, slice against the grain for the most tender results. For thighs and drumsticks, they can be served whole or the meat can be pulled from the bone.
• Glaze Consistency is Key of Cranberry Orange Glazed Turkey: If your glaze seems too thin after the 15 minutes of reducing, don’t panic. Let it simmer a few minutes longer. If it becomes too thick to brush easily, simply whisk in a teaspoon of warm water at a time to loosen it.
• Herb Variations of Cranberry Orange Glazed Turkey: While rosemary is fantastic with the cranberry and orange, don’t be afraid to experiment. Fresh thyme or a pinch of finely chopped sage would be wonderful, earthy alternatives.
• Make-Ahead Magic of Cranberry Orange Glazed Turkey: You can absolutely make the Cranberry-Orange Glaze up to 3 days in advance. Simply store it in an airtight container in the refrigerator. Gently reheat it on the stove or in the microwave until it’s fluid again before using.

Conclusion of Cranberry Orange Glazed Turkey

This Cranberry Orange Glazed Turkey is more than just a recipe; it’s a testament to how a few smart techniques can transform a classic. By parting out the bird, we’ve sidestepped the single biggest challenge of roasting a whole turkey—uneven cooking—and unlocked a path to perfectly juicy white and dark meat. The vibrant, homemade glaze elevates it from a simple roasted meat to a centerpiece that sings with the festive, comforting flavors of the season. It’s the perfect harmony of simplicity and spectacular results, designed to give you confidence in the kitchen and leave your guests utterly impressed.

The true measure of a recipe’s success, however, is in the making and the sharing. Did this method make your holiday cooking smoother? Was the glaze the talk of the table? I’ve shared my professional secrets, and now I’d love to hear about your experience. Your feedback helps me and your fellow home cooks. If you enjoyed this recipe, please take a moment to leave a comment and a star rating below—it makes a world of difference.

And if you’re proud of your creation (and you should be!), please share it with your friends and family. Pin it on Pinterest, post it to your Facebook page, or tag me on Instagram. Let’s spread the joy of stress-free, delicious holiday feasts far and wide. Now, I have one question for you: What’s your favorite side dish to serve with this turkey? Let me know in the comments below!

Frequently Asked Questions (FAQ) of Cranberry Orange Glazed Turkey