Turkey with Orange-Cranberry Glaze
Votes: 1
Time: 4 hours 30 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This turkey captivates with traditional Thanksgiving flavors, but is perfect for any winter holiday. The secret ingredient is an orange-cranberry glaze, brushed on the bird while roasting. The skin is deliciously shiny and crispy, infused with a gamut of flavors, including sweet, tangy, citrusy, and herby hints.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 turkey weighing 5.5-6.5 kg.
- 8 sprigs of fresh rosemary
- 8 sprigs of fresh thyme
- 10 tbsp unsalted butter
- 1 small onion, chopped
- 3 cloves garlic, crushed
- 900 g of cranberries
- 1 and 1/4 cups sugar
- 1/4 cup apple cider vinegar
- 1 heaping tablespoon chipotle peppers in adobo sauce
- Finely grated zest and juice of 2 oranges
- 1-3 cups lightly salted chicken broth
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Recipes with similar ingredients: turkey, cranberry, cranberry sauce, chipotle peppers in adobo sauce, rosemary, thyme, apple cider vinegar, Orange zest
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Pat the turkey dry with paper towels and fold the wings under. Season the turkey inside and out with 2 tablespoons of salt and 1/2 teaspoon of black pepper. Place 5 sprigs of rosemary and 5 sprigs of thyme in the cavity. Tie the legs together and place the turkey breast-side up on the rack in a roasting pan. Let stand at room temperature for 1 hour.
- Heat a saucepan over medium heat and add 4 tablespoons of butter. Add the onion, garlic, and the remaining 3 sprigs each of rosemary and thyme. Cook until the onion is soft, 6 minutes. Add the cranberries, sugar, vinegar, chipotle peppers, orange zest and juice, and 1 teaspoon of salt. Simmer until the cranberries begin to burst, 8 minutes. Strain. Set aside half the sauce for serving.
- Melt the remaining 6 tablespoons butter in the microwave in 30-second intervals. Brush the entire surface of the turkey with the melted butter. Pour 1 cup of broth into the roasting pan. Roast for 2 hours, basting with the pan juices every 30 minutes after the first hour. Add more broth if the roasting pan seems dry.
- After 2 hours of roasting, begin basting the turkey every 20 minutes with the cranberry glaze until a thermometer inserted into the thickest part of the thigh registers 165°F (74°C), about 1 hour more, covering with foil if the skin is browning too much.
- Transfer the turkey to a cutting board and let rest for 30 minutes before carving. Serve with the reserved glaze.
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