CRANBERRY-ORANGE GLAZED TURKEY

Cranberry-Orange Glazed Turkey image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 3h40m

Yield 12

Number Of Ingredients 9

Previous Next

1/3 cup packed brown sugar
2 tablespoons grated orange peel
2/3 cup orange juice
1 can (14 oz) whole berry cranberry sauce
1 whole turkey (12 to 14 lb), thawed if frozen
2 tablespoons butter or margarine, melted
2 teaspoons kosher (coarse) salt
2 teaspoons coarse ground black pepper
Fresh thyme and rosemary sprigs, fresh cranberries and kumquats, if desired

Steps:

Heat oven to 350°F. In 1-quart saucepan, heat brown sugar, orange peel, orange juice and cranberry sauce to boiling. Reduce heat to low; simmer 10 minutes, stirring occasionally, until thickened. Cool completely. Set aside 1/2 cup cranberry mixture for basting; refrigerate remaining cranberry mixture for serving.
Fold wings across back of turkey so tips are touching. Tie legs together with heavy string. On rack in shallow roasting pan, place turkey, breast side up. Brush butter over turkey. Sprinkle with salt and pepper. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
Roast uncovered 2 hours 30 minutes to 3 hours, basting with 1/2 cup cranberry mixture after 2 hours. Turkey is done when thermometer reads at least 165°F and legs move easily when lifted or twisted. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving. Serve with reserved cranberry mixture. Garnish with herbs, cranberries and kumquats.

Nutrition Facts : Calories 633, Carbohydrate 20 g, Fat 3 1/2, Fiber 1 g, Protein 73 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 522 mg