Best Cranberry Glazed Spatchcocked Turkey Recipes

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CRANBERRY-GLAZED SPATCHCOCKED TURKEY



Cranberry-Glazed Spatchcocked Turkey image

Make and share this Cranberry-Glazed Spatchcocked Turkey recipe from Food.com.

Provided by Food.com

Categories     Thanksgiving

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

fresh turkey
12 tablespoons unsalted butter, softened
1/4 cup orange marmalade
2 tablespoons poultry seasoning
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 oranges, sliced into rounds
1/2 cup orange juice
1 (14 1/2 ounce) can jellied cranberry sauce

Steps:

  • Preheat oven to 450 degrees.
  • Remove giblets and neck from turkey. Pat dry and place, breast down, on a clean cutting board. Using sharp kitchen shears, cut down either side of the backbone and remove. Lightly score breastbone, then flip turkey over. Turn legs out to either side of the bird, then press down on the center of the turkey breast until it cracks and flattens. Tuck wing tips behind bird (NOTE: If you prefer, you can ask your butcher to spatchcock your turkey for you).
  • In a small bowl, stir together butter and marmalade until well combined. In a second small bowl, combine poultry seasoning, salt, and pepper. Carefully loosen the skin around the entire turkey, using your hand and being careful not to break the skin. Work half of the butter mixture under the skin of the bird. Rub the remaining butter mixture on the outside of the skin and season all over with the seasoning mixture.
  • Spread orange slices evenly over a half sheet tray and place turkey on top. Transfer to oven and immediately reduce temperature to 325 degrees.
  • Meanwhile, combine orange juice and jellied cranberry sauce in a small saucepan over medium heat and cook, whisking occasionally, until the jelly melts. Continue simmering until glaze thickens, about 15 minutes. Keep warm.
  • After turkey has roasted for 1 hour, brush on the glaze. Continue roasting until a meat thermometer inserted into the breast registers 150 degrees and the thigh registers at least 165 degrees, another 30-60 minutes. Remove from oven and transfer turkey to a grooved cutting board. Allow to rest at least 15 minutes before slicing and serving.

Nutrition Facts : Calories 375.3, Fat 23.4, SaturatedFat 14.7, Cholesterol 61.1, Sodium 806.3, Carbohydrate 44, Fiber 2.1, Sugar 39.9, Protein 1.2

CRANBERRY-ORANGE GLAZED TURKEY



Cranberry-Orange Glazed Turkey image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h35m

Yield 6 servings

Number Of Ingredients 16

1 1/2 teaspoons kosher salt
One 11-pound turkey, cut into 6 pieces
2 tablespoons extra-virgin olive oil
3/4 teaspoon freshly ground black pepper
Cranberry-Orange Glaze, recipe follows
1 cup low-sodium chicken broth
Assorted fresh herb sprigs, for garnish
orange wedges, for garnish
whole cranberries, for garnish
1/2 cup frozen orange juice concentrate, thawed
1/2 cup frozen cranberry juice cocktail concentrate, thawed
1/4 cup orange marmalade
1 1/4 teaspoons chopped fresh rosemary
1 tablespoon butter
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Position an oven rack in the bottom third of the oven. Preheat the oven to 400 degrees F.
  • Rinse the turkey pieces and pat very dry with paper towels. Brush the turkey all over with the oil, and then sprinkle with the salt and pepper. Arrange the turkey pieces, skin-side up, on a baking sheet with the thick end of breasts and thighs at the corners and the drumsticks in the center. Roast for 1 hour and 10 minutes.
  • Remove the turkey from the oven and brush with the Cranberry-Orange Glaze. Pour the broth onto the baking sheet to prevent the drippings from burning and roast the turkey 20 more minutes, covering loosely with foil if browning too quickly, until an instant-read thermometer registers 165 degrees F to 170 degrees F in the thickest part of the thigh (do not let the thermometer touch the bone).
  • Transfer the turkey to a platter. Brush generously with more glaze and let rest 25 to 30 minutes.
  • Meanwhile, scrape all the pan juices and browned bits from the baking sheet into a large measuring cup. Spoon off and discard the fat that rises to the surface. In a heavy, medium saucepan, heat the degreased pan juices over medium-high heat. Whisk 2 to 3 tablespoonfuls of the glaze into the pan juices (or more if desired) to make the gravy and bring to a simmer for the flavors to blend.
  • Slice the turkey and arrange on the platter. Garnish with the herb sprigs, oranges wedges and cranberries. Serve the turkey with the gravy.
  • In a small saucepan, bring the juices, marmalade and rosemary to a boil over medium-high heat. Boil until the glaze thickens enough to coat a spoon, whisking often, about 15 minutes. Remove from the heat. Whisk in the butter, and then season the glaze with the salt and pepper.

CRANBERRY GLAZED TURKEY



Cranberry Glazed Turkey image

Provided by Sandra Lee

Categories     main-dish

Time 3h10m

Yield 12 servings

Number Of Ingredients 14

1 (12-pound) fresh whole turkey
3/4 cup butter, softened
3 tablespoons fine herbs, divided
1 tablespoon crushed garlic
2 tablespoons (plus 1/2 cup) orange marmalade, divided
2 tablespoons dehydrated onion flakes
2 tablespoons poultry seasoning
2 teaspoons kosher salt
1 teaspoon ground pepper
2 oranges, sliced
2 leeks, sliced and washed
1 (32-ounce) container low-sodium chicken broth
1/2 cup orange juice
1 can jellied cranberry sauce

Steps:

  • Preheat the oven to 450 degrees F. Remove giblets and neck from turkey and rinse inside and out with cold water. Pat dry with paper towels; set aside.
  • In a small bowl, combine softened butter, 1 tablespoon fine herbs, crushed garlic, 2 tablespoons marmalade and onion flakes. Use a fork to mix together until well combined.
  • In a small bowl combine poultry seasoning, 1 tablespoon fine herbs, salt and pepper.
  • Use your hand to carefully loosen the skin around the entire bird. Work half of the butter mixture under the skin of the entire turkey. Rub the remaining butter on the outside of the skin and season with the poultry seasoning mixture inside and out. Stuff the inside of the turkey cavity with oranges and leeks. (Truss if desired.) Add any leftover oranges and leeks to a shallow roasting pan; pour in broth and set aside. Insert a pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breastbone, in the thickest part of the breast. Place turkey breast side up on a rack over the vegetables in the roasting pan. Place in oven and reduce temperature to 325 degrees F.
  • Combine orange juice, remaining marmalade, jellied cranberries, and remaining fine herbs in a small saucepan and simmer until jelly melts. Continue simmering until mixture thickens, about 15 minutes; keep warm.
  • After the turkey has cooked for 2 hours brush on the glaze mixture. When the thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours total.
  • Remove from oven and let turkey rest 15 minutes before carving.

GRILLED TURKEY WITH CRANBERRY BBQ SAUCE



Grilled Turkey with Cranberry BBQ Sauce image

Create some much-needed space in your oven for Thanksgiving by grilling the turkey instead!

Provided by Food Network Kitchen

Categories     main-dish

Time P1DT4h5m

Yield 8 servings

Number Of Ingredients 17

2 teaspoons sugar
Kosher salt and freshly ground black pepper
1 whole turkey (12 to 14 pounds)
1 tablespoon vegetable oil, plus more for brushing the turkey
1 small onion, diced small
Salt and freshly ground black pepper
2 cloves garlic, minced
1 teaspoon paprika
1/2 pound frozen cranberries
1/2 cup apple juice
1/3 cup ketchup
3 tablespoons light brown sugar
2 tablespoons molasses
2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 chipotle pepper in adobo

Steps:

  • For the turkey: One to two days before cooking, combine the sugar, 1/4 cup kosher salt and 1/2 teaspoon ground black pepper in a small bowl. Rub this mixture all over the turkey, including under the breast and thigh skin and inside the cavity. Refrigerate uncovered or lightly covered with plastic wrap.
  • For the cranberry bbq sauce: Heat the oil in a medium saucepan over medium heat. Add the onion and a pinch of salt. Cook until the onion is very soft and translucent, about 8 minutes. Add the garlic and paprika and cook, stirring frequently, 2 minutes. Stir in the cranberries, apple juice, ketchup, light brown sugar, molasses, vinegar, Worcestershire sauce, dry mustard, chipotle pepper, 3/4 teaspoon salt and a few grinds of pepper. Simmer until the cranberries start to burst, about 12 minutes. Transfer to a food processor and blend until very smooth. Reserve half for serving with the turkey. (You can make this sauce the day before and keep it refrigerated.)
  • Half an hour before cooking, remove the turkey from the refrigerator. Preheat a grill for indirect cooking over medium heat (about 350 degrees F). For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Pat the turkey very dry with paper towels. Brush the turkey all over with oil and sprinkle lightly with salt and pepper.
  • Place the turkey breast-side up on the indirect side of the grill with the legs facing the hotter side. Cover the grill and roast until almost done (an instant-read thermometer inserted in the thickest part of the thigh should register around 150 degrees F), 1 hour 30 minutes to 2 hours. Brush the turkey all over with the cranberry sauce. Cover the grill and continue cooking the turkey until a thermometer registers at least 165 degrees F in the thigh and 155 degrees F in the breast, 15 to 25 minutes more.
  • Let the turkey rest 30 minutes before carving. Serve with the reserved cranberry sauce on the side.

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