Cranberry Orange Glazed Turkey Recipe
Cranberry Orange Glazed Turkey features juicy roasted turkey with a sweet-tart fruit glaze.The glaze combines cranberry, orange, marmalade, butter, and fresh rosemary.Roast, glaze, rest, and serve the turkey with a flavorful cranberry-orange gravy.
Ingredients
- 1 1/2 teaspoons kosher salt
- 1 whole 11-pound halal turkey cut into 6 pieces
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon freshly ground black pepper
- Cranberry-Orange Glaze recipe below
- 1 cup low-sodium halal chicken broth
- Assorted fresh herb sprigs for garnish
- Orange wedges for garnish
- Whole cranberries for garnish
For the Cranberry-Orange Glaze
- 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
Instructions
- Position an oven rack in the bottom third of the oven and preheat to 400°F (204°C).
- Pat the turkey pieces thoroughly dry with paper towels. Brush them evenly with olive oil and season with kosher salt and freshly ground black pepper.
- Arrange the turkey pieces skin-side up on a large rimmed baking sheet. Position the thicker breast and thigh pieces toward the corners and the drumsticks closer to the center.
- Roast for approximately 1 hour and 10 minutes.
- While the turkey roasts, prepare the glaze. Add the orange juice concentrate, cranberry juice concentrate, orange marmalade, and rosemary to a small saucepan. Bring to a boil over medium-high heat.
- Cook the mixture for about 15 minutes, whisking regularly, until it reduces enough to lightly coat the back of a spoon.
- Remove from the heat and whisk in the butter. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Set aside.
- Remove the turkey from the oven and generously brush the pieces with Cranberry-Orange Glaze. Carefully pour the chicken broth onto the baking sheet around the turkey to keep the pan drippings from burning.
- Return the Cranberry Orange Glazed Turkey to the oven and roast for approximately 20 minutes more. Loosely cover with foil if the skin begins to brown too quickly.
- Check the turkey with an instant-read thermometer inserted into the thickest areas without touching bone. The turkey should reach a safe minimum internal temperature of 165°F (74°C).
- Transfer the cooked turkey pieces to a serving platter. Brush with additional glaze and let rest for 25–30 minutes before slicing.
- Meanwhile, carefully transfer the pan juices and browned bits to a measuring cup. Allow the fat to rise, then spoon it from the surface.
- Pour the remaining pan juices into a medium saucepan. Place over medium-high heat and whisk in 2–3 tablespoons of cranberry orange glaze, adding more to taste.
- Bring the gravy to a gentle simmer, stirring until the flavors combine and the gravy is heated through.
- Slice the rested turkey and arrange it on a platter. Garnish with fresh herb sprigs, orange wedges, and whole cranberries. Serve warm with the cranberry-orange gravy.
Notes
Use halal-certified turkey and halal-certified chicken broth to keep the entire dish halal-friendly. Always check packaged ingredients such as broth, marmalade, and juice concentrates when certification is important to you.
If fresh rosemary isn't available, a small amount of dried rosemary can be substituted, although fresh rosemary gives this glazed turkey recipe a brighter flavor.
Fresh thyme or sage can be added to the serving platter alongside rosemary for a festive presentation.