By Debbie Apple
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It’s that time again and here is my favorite recipe for turkey this year.  Again, from the wonders of Williams-Sonoma…

Cranberry Glazed Turkey

Begin roasting the turkey at a higher temperature so the skin will crisp and brown, then reduce the heat to ensure the bird cooks slowly and evenly. It’s important to let the turkey rest before carving. This allows time for the juices to be absorbed back into the meat, making the bird easier to carve and the meat moister.

Ingredients:

  • 1 fresh turkey, about 16 lb., neck, heart
    and gizzard removed (reserved, if desired) – 12-15 minutes per pound if larger or smaller
  • 2 cups sweetened cranberry juice
  • 6 Tbs. (3⁄4 stick) unsalted butter,
    melted and cooled
  • Salt and freshly ground pepper, to taste
  • 2 TB herbs – (I like sage but you can use whatever you have on hand)

Directions:

Let the turkey stand at room temperature for 1 to 1 1/2 hours.

Position a rack in the lower third of an oven and preheat to 425°F.

In a small saucepan over medium heat, bring the cranberry juice to a boil and cook until reduced to 3/4 cup, 12 to 15 minutes. Add 4 Tbs. (1/2 stick) of the butter and stir until incorporated. Season with salt and pepper and set aside.

Remove the giblets and neck, if included, and reserve for making gravy, if desired. Rinse the turkey inside and out with cold water and pat dry with paper towels. Trim off and discard excess fat. Season the body cavity with salt and pepper, and place the herbs inside the cavity. If desired, truss the turkey with kitchen twine. Spread the remaining 2 Tbs. butter over the turkey breast, and season the outside of the turkey with salt and pepper.

Place the turkey, breast side up, on a rack in a large roasting pan and roast for 30 minutes. Reduce the heat to 325°F and roast for about 1 1/2 hours more, then begin basting every 15 minutes with the cranberry juice mixture. Add about 1 cup water to the pan to keep the glaze from burning. Continue roasting until an instant-read thermometer inserted into the center of the breast, away from the bone, registers 165°F, and inserted into the thigh registers 175°F. Total roasting time should be 3 to 3 1/2 hours. If the breast begins to cook too quickly, tent it loosely with aluminum foil.

Transfer the turkey to a warmed platter, cover loosely with foil and let rest for about 20 minutes before carving.

Serves 12.
Williams-Sonoma Kitchen.
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