Saturday, Dec 03, 2016
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Roast Turkey with Cranberry Orange Glaze

cup orange marmalade

cup frozen cranberry juice, concentrate, thawed

3 tablespoons maple or maple-flavored syrup

1 tablespoons balsamic vinegar

teaspoon salt

1 14-16 pound turkey, thawed if frozen

Cooking spray or vegetable oil to brush turkey

Preheat oven to 325 degrees. Combine marmalade, cranberry juice, maple syrup, vinegar, and salt in small heavy saucepan. Bring to boil on medium heat, stirring frequently. Reduce heat to low. Cook uncovered, stirring frequently for 12 to 15 minutes or until glaze is reduced to one cup.

Remove neck and giblets from body and neck cavities of turkey; discard or refrigerate for another use. Drain juices from turkey and dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey.

Place turkey, breast side up, on a flat roasting rack in a shallow pan. Brush turkey lightly with vegetable oil or cooking spray. Roast turkey for 2 hours and then cover breast and top of drumsticks loosely with foil to prevent overcooking of breast.

Divide glaze into two halves. Continue roasting turkey for another 45 minutes, remove foil and brush generously with half of the glaze. Return foil loosely to top of turkey and cook for another 45 minutes or until meat thermometer reaches 180 degrees when inserted into the deepest part of the thigh.

Brush with remaining glaze. Let turkey stand 15 minutes before carving.

Yield: 12 servings

Source: Butterball

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