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cranberry orange glazed turkey on a white kitchen counter

Cranberry Orange Turkey Recipe

This cranberry orange turkey recipe is the ultimate holiday centerpiece; juicy, flavorful, and glazed with a tangy-sweet cranberry orange sauce. Perfect for Thanksgiving or Christmas, it’s simple to prepare and guaranteed to impress your guests with its golden, caramelized finish.
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Course: Main Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 3 hours
Resting Time: 20 minutes
Total Time: 3 hours 50 minutes
Servings: 10 servings
Calories: 365kcal
Cost: $28

Equipment

  • Roasting pan with rack Helps circulate heat evenly
  • Digital meat thermometer Ensures perfect internal temperature
  • Basting brush For applying glaze during roasting
  • Carving knife and fork For clean, even slices
  • Instant-read Thermometer For spot-checking doneness
  • Heavy-duty kitchen shears Helps with trimming or cutting
  • Turkey lifters or sturdy tongs To safely transfer cooked turkey

Ingredients

  • 1 whole turkey (12–16 pounds) thawed if frozen
  • 2 cups fresh cranberries or frozen, no thawing needed
  • 2 cups orange juice freshly squeezed preferred
  • 0.5 cup orange zest about 2–3 oranges
  • 0.25 cup balsamic vinegar adds depth to the glaze
  • 0.25 cup maple syrup or honey for variation
  • 0.25 cup butter softened
  • 6 cloves garlic minced
  • 2 tablespoon fresh rosemary chopped
  • 2 tablespoon fresh thyme chopped
  • 1 tablespoon Dijon mustard adds tanginess
  • salt and pepper to taste
  • 2 cups chicken broth for roasting pan
  • 1 whole orange halved for stuffing

Instructions

  • Preheat oven to 325°F and pat turkey dry.
  • Combine orange juice, cranberries, balsamic vinegar, and maple syrup; simmer 15 minutes.
  • Mix butter, garlic, rosemary, thyme, mustard, salt, and pepper; rub under and over skin.
  • Stuff turkey cavity with halved orange and half of glaze.
  • Place turkey breast-side up in roasting pan; pour broth underneath.
  • Roast about 13 minutes per pound; baste every 30 minutes with glaze.
  • Check internal temp reaches 165°F in thigh; rest 20 minutes before carving.
  • Strain drippings and whisk with glaze for sauce.

Notes

Nutrition information is automatically calculated, so it should only be used as an approximation.

Nutrition

Serving: 180g | Calories: 365kcal | Carbohydrates: 18g | Protein: 47g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 155mg | Sodium: 360mg | Potassium: 470mg | Fiber: 2g | Sugar: 13g | Vitamin A: 290IU | Vitamin C: 24mg | Calcium: 32mg | Iron: 2mg