Herb-Roasted Turkey with Cranberry Orange Glaze
Elevate your Thanksgiving feast with this Herb-Roasted Turkey featuring a delightful Cranberry Orange Glaze. The combination of aromatic herbs, succulent turkey, and a tangy glaze will leave your guests raving.
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Equipment
- Roasting pan with rack
- Basting brush
- Meath Thermometer
- Aluminum Foil
- Saucepan
Ingredients
- 12-15 lb Whole Turkey thawed if frozen
- Salt and black pepper to taste
- 1 cup Unsalted butter softened
- 3 tbsp Fresh Sage Chopped
- 3 tbsp Fresh Thyme Chopped
- 2 tbsp Fresh Rosemary Chopped
- 1 cup Chicken or Turkey Broth
For The Glaze
- 1 cup Cranberry Sauce
- 1/2 cup Orange Juice
- 1/4 cup Honey
- Zest of One Orange
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Prepare the Turkey:Remove the giblets and neck from the turkey cavity.Pat the turkey dry with paper towels.Season the cavity with salt and pepper.
- Herb Butter:In a bowl, mix together softened butter, chopped sage, thyme, and rosemary.Rub the herb butter mixture all over the turkey, under the skin and inside the cavity.
- Roast the Turkey:Place the turkey on a roasting rack in a roasting pan.Pour the chicken or turkey broth into the bottom of the pan.Tent the turkey loosely with aluminum foil.Roast in the preheated oven, basting with pan juices every 30 minutes.
- Prepare the Glaze:In a saucepan, combine cranberry sauce, orange juice, honey, and orange zest.Simmer over medium heat until the glaze thickens slightly.
- Glaze the Turkey:After the turkey has roasted for about 2 hours, remove the foil tent.Brush the turkey with the cranberry orange glaze every 20-30 minutes until the turkey reaches an internal temperature of 165°F (74°C).
- Rest and Carve:Once the turkey is done, let it rest for 20-30 minutes before carving.