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Perfect Cranberry Orange Glazed Turkey Recipe for a Festive Feast

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Learn how to make delicious Perfect Cranberry Orange Glazed Turkey. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 whole turkey (10–12 pounds), thawed if frozen
  • 1 1/2 cups fresh cranberries
  • 1 cup freshly squeezed orange juice (about 2–3 oranges)
  • 1/2 cup brown sugar, packed
  • 1/4 cup honey or maple syrup (for a deeper flavor)
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons finely grated orange zest
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon kosher salt, plus more for seasoning the turkey
  • 1/2 teaspoon freshly ground black pepper
  • 4 garlic cloves, minced
  • Fresh rosemary and thyme sprigs (optional, for stuffing the cavity)

Substitution tips: If fresh cranberries aren’t available, frozen ones work great—just thaw them before using. For the orange juice, bottled 100% juice can stand in but fresh always brightens the flavor. And if you prefer a less sweet glaze, reduce the brown sugar slightly or swap honey for agave nectar.

Instructions

  1. Preheat your oven to 325°F. Remove the turkey from packaging, discard the giblets, and pat the bird dry with paper towels. Season the cavity generously with salt and pepper, then stuff it with garlic cloves and fresh rosemary and thyme sprigs if you have them.
  2. In a medium saucepan over medium heat, combine the fresh cranberries, orange juice, brown sugar, honey, melted butter, orange zest, cinnamon, and cloves. Stir gently and bring to a simmer. Cook for about 10-12 minutes, until the cranberries burst and the mixture thickens slightly into a glossy glaze. Stir occasionally to prevent burning.
  3. Place the turkey breast-side up on a rack in a roasting pan. Brush a generous layer of the cranberry orange glaze all over the skin, making sure to get into all the little crevices. Reserve some glaze for basting during cooking.
  4. Roast the turkey in the preheated oven. Plan for about 13-15 minutes per pound, so a 12-pound turkey will take roughly 3 to 3.5 hours. Every 30 minutes, baste the bird with more glaze, which keeps the skin sticky and flavorful while locking in moisture.
  5. About 30 minutes before the turkey is done, increase the oven temperature to 400°F to help the glaze caramelize and the skin crisp up beautifully. Watch closely to avoid burning.
  6. Check for doneness by inserting a meat thermometer into the thickest part of the thigh (without touching bone). It should read 165°F. Once done, remove the turkey from the oven and let it rest for at least 20 minutes before carving. The resting allows the juices to redistribute, keeping the meat tender and juicy.
  7. Serve with any remaining glaze warmed slightly on the stove for drizzling over slices. Mama Lu always said the glaze was the hug the turkey got before it hit the table — and I couldn’t agree more.

Find it online: https://claracooking.com/perfect-cranberry-orange-glazed-turkey/