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.
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!